I absolutely love this recipe. It’s taken quite a few tries to make it the way I want but I finally have the finished product. This recipe is #whole30, #paleo, and #grainfree. Just make sure your sauce and broth are both compliant (check those labels) if they are store bought.
This recipe has proven to be both husband and toddler friendly in my house. They both absolutely love it. Hubs has never been a big fan of cauliflower so this is a major win for me. He will even take the leftovers for lunch. #winning
A key part of the process is to wring out your cauliflower rice once you steam it. Soggy cauliflower rice is not my favorite, and somehow i find that draining it gives it a milder flavor. Plus it has more room to soak up the liquid and spices in this recipe.
For the broth and tomato sauce that’s called for, I use the frozen blocks I have in my fridge. Makes prep super easy and I always have these ingredients on hand.
Without further ado here’s my recipe. I’d love to see you all make it and tag me on instagram @eat_clean_play_dirty so I can see if you love it as well. Please feel free to forward on to your friends.
Spanish Cauliflower Rice
Servings 4 (about)
2 bags frozen cauliflower rice
1Tbsp. avocado oil
1 Cup tomato sauce
1 Cup chicken broth
2 tsp. garlic powder
2 tsp. onion powder
1 tsp. cumin
1 tsp. salt
½ tsp. pepper
Lime juice and cilantro for finishing (optional)
Directions: Steam your cauliflower rice until tender (I buy the bags that you can steam in the microwave). Then transfer the rice to a nutmilk bag or strainer and remove as much liquid as possible. Heat up a skillet with the avocado oil and add the cauliflower rice. Add in the rest of the ingredients and cook covered for 10-15 minutes stirring occasionally. Garnish with fresh cilantro and lime juice. *note if you don’t want to take the time to drain your caulirice, just plan on cooking it a bit more so the liquids evaporate, otherwise it will be really watery.