Spanish Cauliflower Rice

5 from 1 reviews

This simple Spanish Cauliflower Rice recipe is a low carb alternative and keto-friendly. 


  • 1 large head of cauliflower, riced or
  • 16 oz bag riced cauliflower
  •  1 tablespoon olive oil
  •  1/2 cup diced onion
  •  3 cloves garlic minced
  •  1 teaspoon cumin
  • 1/2 teaspoon paprika
  •  1/2 tsp salt
  •  2 tablespoons tomato paste
  •  1/4 cup water*
  • 1 lime, divided
  •  Fresh cilantro for garnish


  1. If using a head of cauliflower, rice it first.
  2. Heat up a large skillet to medium heat, once hot, heat up the oil. Add the onion and saute for 3 minutes, until softened, then add garlic and continue cooking for 1 to 2 minutes.
  3. To the skillet, add the cauliflower rice and stir to combine with the onions and garlic. Add the cumin, paprika, and salt, and stir to combine the seasoning with the cauliflower rice while it cooks.
  4. Once the cauliflower rice has begun to soften, about 4 to 5 minutes in, add the tomato paste and water, and stir to combine. Once the mixture has heated through and incorporated into the rice, turn off the heat. Squeeze half a lime and mix to incorporate it into the cauliflower rice.
  5. Serve hot garnished with additional cilantro and a slice of lime.



If using frozen cauliflower rice, thaw it first and ring out some of the water with a kitchen towel. Since frozen rice has more moisture than raw cauliflower rice, you might not need as much (or any) water to dissolve the tomato paste.

The nutritional information below is listed for the Spanish Cauliflower Rice recipe only. Any additional toppings or sides will change what’s listed below.



Keywords: Spanish Cauliflower Rice