Description
Keto Spanish Cauliflower Rice is a vibrant, low-carb alternative to traditional Spanish rice. This quick and flavorful side dish combines riced cauliflower with the rich tastes of tomatoes, garlic, and cumin, making it perfect for weeknight meals or special occasions. In just 15 minutes, you can whip up a dish that’s not only delicious but also complements a variety of main courses like grilled chicken or beef tacos. Packed with nutrients and bursting with flavor, this recipe is an excellent choice for meal prep or a satisfying addition to any plate.
Ingredients
- 4 cups riced cauliflower
- 1/2 cup diced tomatoes (canned or fresh)
- 2 tablespoons minced onion
- 1 clove garlic
- 3 tablespoons avocado oil
- 1 teaspoon salt
- 1/2 teaspoon cumin
- 1/4 cup chicken broth
- 1/2 cup diced zucchini
- 1 tablespoon stone ground mustard (optional)
- 1/4 cup chopped cilantro
Instructions
- In a blender or food processor, puree the tomatoes, onion, and garlic until smooth; set aside.
- Heat avocado oil in a skillet over medium-high heat. Add riced cauliflower and sauté for about 2 minutes until slightly tender.
- Stir in the tomato puree and cook for an additional 2 minutes.
- Add chicken broth, salt, cumin, optional mustard, and zucchini. Cover and cook until both cauliflower rice and zucchini are softened.
- Remove from heat and stir in chopped cilantro before serving.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Side Dish
- Method: Sautéing
- Cuisine: Spanish
Nutrition
- Serving Size: About 1 cup (200g)
- Calories: 120
- Sugar: 4g
- Sodium: 500mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 0mg
Keywords: Feel free to add extra veggies like bell peppers or spinach for added nutrition. Adjust seasonings according to your taste preferences; more cumin can enhance the flavor profile. Use fresh riced cauliflower for the best texture—if using frozen, ensure it's thawed and drained.