Low Carb Cauliflower Spanish Rice Food
LOW CARB MEXICAN CAULIFLOWER RICE
Low Carb Mexican Cauliflower Rice is a healthy, paleo friendly, keto friendly, vegan side dish recipe that is bursting with mexican flavors and ready in 30 minutes!
Provided by Richa
Categories Side Dishes
Time 30m
Number Of Ingredients 12
Steps:
- Add cauliflower florets to a food processor or chopper and pulse till the cauliflower resembles small bits (like rice). Make sure not to go all the way or it can turn mushy. See picture for reference.
- Heat oil in a pan and add onions, garlic and jalapenos. Stir fry for a few minutes till the onion is translucent and the garlic is fragrant.
- Add tomatoes, cumin powder, paprika powder and salt to the pan. Cook the tomatoes for a few minutes till they soften about 4-5 minutes.
- Add the diced bell peppers and cauliflower rice to the pan and mix well. Stir fry the cauliflower for 3-4 minutes till it's tender.
- Top with your favorite topping and serve hot.
Nutrition Facts : Calories 114 kcal, Sugar 7 g, Sodium 39 mg, Fat 5 g, SaturatedFat 1 g, Carbohydrate 15 g, Fiber 5 g, Protein 4 g, ServingSize 1 serving
SPANISH CAULIFLOWER RICE
Spanish Cauliflower Rice makes this staple of Mexican food available to those on a low carb or grain free diet.
Provided by Robin Gagnon
Categories Side Dish
Time 12m
Number Of Ingredients 8
Steps:
- Gather your ingredients and a large skillet. There is no need to thaw the frozen riced cauliflower, it is actually easier to get out of the bag if you don't.
- Place skillet over medium high heat and pour in the oil.
- Once the oil is hot, toss in the onions and spices. Stir to coat, then add the paste and riced cauliflower. Mix well then cover.
- Cook for about about 10 minutes, stirring several times while the cauliflower rice cooks.
Nutrition Facts : Calories 67 kcal, Carbohydrate 8 g, Protein 2 g, Fat 4 g, SaturatedFat 1 g, Sodium 94 mg, Fiber 2 g, Sugar 3 g, ServingSize 1 serving
LOW CARB CAULIFLOWER SPANISH RICE
Or: How I got my nephew to eat cauliflower! This is developed from the cauliflower confetti rice recipe that I posted that under a former s/n I can't access - it is low-carb/diabetic diet friendly and fooled an entire dinner party last week - they swore they were eating rice. It's great with grilled meats and is easily adapted into a main course casserole. You can take this in any direction you like by just changing the spices: East Indian, Greek ... you may also add garbanzo beans and a little smoked Spanish paprika. It's even good cold. As the second reviewer said, it makes a huge batch: I changed the yield/number of servings to reflect that a little more accurately. And the reviewer who made fritters out of the leftovers? GENIUS.
Provided by One Happy Woman
Categories Cauliflower
Time 30m
Yield 8 serving(s)
Number Of Ingredients 15
Steps:
- Grate or process the head of cauliflower to the texture of rice (I pulse it in the food processor in two or three batches).
- Chop the garlic, onion, peppers, zucchini and celery. You can do all of this in the food processor.
- Heat the oil in a large saute pan.
- Saute the vegetables together until heated through.
- Add stock and lower the heat, stirring often.
- When cauliflower starts to soften, add the tomato paste and spices and cook over low heat until the texture of cooked rice.
- Adjust seasonings to taste.
- Add more stock or broth as neecessary as the vegetables cook to maintain the rice texture.
- This can be made ahead and it freezes well.
- You may add cooked chicken or sausage or cheese to this to make a one-dish meal.
Nutrition Facts : Calories 90.9, Fat 4.1, SaturatedFat 0.6, Sodium 388, Carbohydrate 12.7, Fiber 3.8, Sugar 6.6, Protein 3.4
SPANISH CAULIFLOWER RICE
A quick and easy side dish that is chuck full of veggies, but doesn't taste like it? Sign us up. Our Spanish Cauliflower rice is the perfect low-carb compliment to any Spanish main dish.
Provided by Steph
Categories Side
Yield 6
Number Of Ingredients 9
Steps:
- In a large skillet over medium heat, saute diced onion in olive oil until tender (about 5 minutes).
- Increase heat to medium-high. Add frozen riced cauliflower, tomato paste, tomatoes, cumin, chili powder, garlic, salt and pepper. Continue to cook for about 6-8 minutes, until the cauliflower is light and fluffy and the mixture is hot.
- Serve warm.
Nutrition Facts : Servingsize 1 serving, Calories 218 kcal, Fat 15 g, SaturatedFat 2 g, Cholesterol 0 mg, Sodium 370 mg, Carbohydrate 18 g, Sugar 9 g, Protein 4 mg
3 INGREDIENT CAULIFLOWER SPANISH RICE
3 Ingredient Cauliflower Spanish Rice is a quick and easy recipe you are going to love for those busy nights. Ready in under 20 minutes and full of wholesome flavor!
Provided by Shelby Law Ruttan
Categories Main Dish
Time 20m
Number Of Ingredients 4
Steps:
- Heat large skillet over medium heat. Add ground chicken and break up into smaller pieces. Cook until chicken is no longer pink, about 5 minutes. Add salt and pepper to taste.
- Add Riced Cauliflower to ground chicken. Cover and let cook for 2 minutes.
- Remove cover and break up any chunks of riced cauliflower, stir to combine with chicken. Cover and cook for 3 more minutes.
- Remove cover and add salsa to chicken/cauliflower mixture. Stir to combine. Replace lid on skillet and simmer 5 minutes.
- Serve warm with fresh herbs if desired.
Nutrition Facts : ServingSize 1 cup, Calories 175 kcal, Carbohydrate 11 g, Protein 27 g, Fat 2 g, Cholesterol 66 mg, Sodium 832 mg, Fiber 1 g, Sugar 10 g
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- Add the olive oil to a large heated saute pan. Then add the garlic, onions and peppers and saute for a few minutes until soften.
- Meanwhile in a small bowl, add the Better than Bouillon, water, tomato paste, salt, paprika, cumin and cayenne and mix well to combine.
- While that's cooking, make your cauliflower rice by adding florets to a food processor. Pulse until it looks like grains of rice.
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4.5/5 (8)Category Low Carb, BeefCuisine Spanish, AmericanTotal Time 30 mins
- Melt the butter or heat the oil in a heavy skillet over medium heat. Add the ground beef and cook while stirring and breaking up until the beef is no longer pink.
- Add the chopped onion, green bell pepper, salt, brown sugar, chili powder, pepper, and Worcestershire sauce. Continue cooking until onion is tender.
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4.6/5 (10)Total Time 20 minsCategory Dinner, Lunch, One Pot Meal, Side DishCalories 141 per serving
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- Melt ghee in a large skillet over high heat, add riced cauliflower and shredded chicken breast. Mix all ingredients and cook for 5 to 7 minutes to lightly brown the cauliflower, stirring occasionally.
- Stir in Ro-Tel, cumin, chili powder, and garlic powder. Cook for an additional 7 to 10 minutes or until liquid cooks off. Season with salt to taste and garnish with cilantro.
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- Prepare the ingredients by dicing the onion, carrots, and jalapeno into tiny pieces. Melt the butter in a wide pan on medium heat, and toss in the veggies. Cover the pan and cook for about 5 minutes, or until the ingredients are tender.
- Stir in the cauliflower rice, salt, paprika, cumin, and cayenne. Cook the ingredients, uncovered, until the “rice” is soft and hot - about 3-4 minutes.
- In the last stage of cooking, chop and stir in the cilantro. Transfer the Spanish cauliflower rice to a serving dish, and squeeze fresh lime juice over it. Enjoy!
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4.3/5 (3)Category Side DishCuisine MexicanCalories 70 per serving
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- Melt butter in a frying pan on med/high heat. Spread riced caluliflower evenly across the pan and sprinkle all of the spices over the top. Flip the rice with a spatula and stir until the spices are incorporated and you have a uniform result.
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- Heat a large skillet (10-12 in. so that there's room to mix the rice) to medium-high. Add the olive oil and cauliflower rice.
- Cook the rice for about 3-4 minutes. This step allows fresh cauliflower rice to get more tender and frozen cauliflower rice to thaw.
- Add the spices, tomato paste, and salsa. Continue to cook until all the liquid from the salsa is cleared and the cauliflower rice is tender. For me, this step takes another 8-10 minutes.
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- Microwave the frozen cauliflower rice according to the package instructions; open the bag to vent and set aside.
- In a skillet over medium heat, sauté the diced onion with the olive oil for about 5 minutes or until tender.
- Add the cooked cauliflower rice, can of tomatoes, garlic powder, cumin and chili powder to the pan. Stir well and allow the flavors to absorb into the cauliflower rice for about 5 minutes.
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- Cut off the stem from each quarter and discard. (see photos)Chop the cauliflower into 1-inch pieces.
- Place 1/3 of the cauliflower into a food processor and pulse in 1-second intervals until it looks like rice.
- Remove to a bowl and repeat twice more (I usually do 3 batches per head of cauliflower).Peel a couple carrots and roughly chop.
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- Cut / break cauliflower into florets (including stems) that will fit into the feeding tube of food processor.
- Fit food processor with grating disc. Place lid on, then push the florets into the feeding tube with the motor running on low.
- Cauliflower will blitz into rice shaped bits! Can use raw but I prefer cooking it - use a method below.
- Food processor standard "S" blade - fill halfway with florets, pulse 4 to 5 times until largest bits are the size of cooked rice (half will be couscous size, half rice sized). Repeat as needed.
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- Cut your cauliflower in half and in half again. Remove stem and discard. Chop the head of the cauliflower into chunks (1-2 inch pieces). Place inside a food processor and pulse. You probably need to do this in 2-3 batches. Between each batch, remove and set aside.
- Heat up a large skillet to medium heat. Coat the pan with oil. Add onion and saute for 3 minutes, then add garlic and saute another 1-2 minutes.
- Add in riced cauliflower and saute for another 4-5 minutes. salt, and cumin. Stir around the veggie mixture to coat.
- Now add in cumin, salt, tomato paste, then 1/4 cup broth (you might not need broth with frozen rice as it produces enough moisture). Bump up heat to medium high. Continue to stir around until the tomato paste dissolves in the mixture. If the mixture is too dry, add in more broth by the tablespoon. If the mixture is slightly wet, continue to cook until the liquid dissolves.
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- Stir in tomato sauce, broth, garlic, onion powder, cumin, sea salt and black pepper. Cover and cook for 5 to 10 more minutes, until tender.
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- Add broth, salt, cumin, mustard and zucchini. Cover and continue to cook until cauliflower rice and zucchini are softened and most of the liquid is evaporated.
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- Rice the cauliflower florets if you have not already in a food processor by pulsing it a few times. (See tips for perfect rice)
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- Add the onion to the skillet and cook for 3 minutes. Then add the garlic and continue to cook for another 2 minutes until the onion is translucent.
- Pour the Rotel into the skillet along with the tomato paste, chili powder, cumin, and salt. Stir together.
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Keto Spanish Cauliflower Rice Recipe – Low Carb Cauliflower Rice Recipe. WE MAY CONTAIN AFFILIATE LINKS, READ OUR DISCLOSURE FOR MORE INFO. Pinterest; Facebook; Twitter; The first thing anyone will tell you when they know that you are eating healthy or trying to lose weight is not consuming rice. The reason behind that is the very fact where …
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This is developed from the cauliflower confetti rice recipe that I posted that under a former s/n I can't access - it is low-carb/diabetic diet friendly and fooled an entire dinner party last week - they swore they were eating rice. It's great with grilled meats and is easily adapted into a main course casserole. You can take this in any direction you like by just changing the spices: East ...
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spanish-cauliflower-rice-low-carb. November 25, 2017 By Tonia Leave a Comment. Reader Interactions. Disclosure: Some pages on this site contain affiliate links. If you click on any of the affiliate links and make a purchase, we may earn a small commission, but using one of the links on this site will not cost you any additional money. The commissions earned help me offset the …
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From idreamoffood.com
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From pinterest.com
From pinterest.com
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From recipeschoice.com
CAULIFLOWER SPANISH RICE – SELINA THE VOICE
Cut the cauliflower into large chunks and process in batches in a food processor. Pulse until the cauliflower has broken down into small rice sized pieces, about 5-10 pulses. Preheat a large sauté pan on medium for 2 minutes, add Olive Oil and swirl to coat, sauté the onion until translucent. Add Cauliflower rice, Tomatoes and Spices saute ...
From selinathevoice.com
From selinathevoice.com
THE MOST DELICIOUS SPANISH CAULIFLOWER RICE (KETO, LOW ...
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From ketogenicdietprogram.vitabz.com
From ketogenicdietprogram.vitabz.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
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