Easy Spanish Cauliflower Rice with Salsa
This delicious, low carb Spanish cauliflower rice made with chunky salsa makes a great, low effort vegan side or main! Just a few minutes prep and 20 minutes from start to finish, using only one pan! Easily adaptable to meet dietary preferences, too.
Servings: 4 servings
Calories: 60kcal
Ingredients
- 1 head of cauliflower
- 1 cup of chunky salsa
- 1 teaspoon of chili powder
- 1 teaspoon of cumin
- ½ teaspoon of onion powder
- ½ teaspoon of garlic powder
Instructions
- Chop cauliflower into chunks.
- Place cauliflower in a food processor, and let it run until the cauliflower has been diced up. It will look like rice.
- Heat a non stick or pan coated with cooking spray.
- Add cauliflower and spices and saute for 5 minutes.
- Add salsa to cauliflower and cook for 5 more minutes. Or until salsa has been absorbed.
Video
Notes
- To cut down on prep time: Use pre-prepared cauliflower rice.
- Don’t over-process the cauliflower: Otherwise, you’ll end up with mush rather than a rice consistency.
- Cauliflower rice yield: Note that 1lb of cauliflower will yield around 3 cups of cauliflower rice.
- Adjust the seasoning: You can adjust all the spices to taste based on your preferred intensity.
- Use high quality salsa: It’s providing the majority of flavor to the Mexican cauliflower rice, so it’s worth making sure it’s a good one.
- If it seems dry: Some salsa may not be as wet. If needed, add a few spoonfuls of veg broth to help it distribute better and provide a little moisture.
Nutrition
Calories: 60kcal | Carbohydrates: 12g | Protein: 4g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 511mg | Potassium: 641mg | Fiber: 4g | Sugar: 5g | Vitamin A: 467IU | Vitamin C: 71mg | Calcium: 59mg | Iron: 1mg
