Spanish Cauliflower Rice
Prep time
Cook time
Total time
Recipe type: Side Dish, Vegetarian
Serves: 4 to 6 servings
  • 4 cups riced cauliflower (1 medium head provided a little over that amount)
  • 1½ cup tomatoes, either canned or fresh.
  • 1 teaspoon olive oil
  • ½ onion, chopped
  • 2 cups spinach, chopped finely
  • 2 teaspoons chili powder
  • ¼ cup olives, sliced (optional)
  • 1 teaspoon cumin
  • ¼ to ½ cup salsa
  1. Prep your vegetables so they are all chopped and ready.
  2. Combine the tomato, chili powder, cumin and salsa, to mix the spices in.
  3. Heat oil in a skillet, then add onion.
  4. Saute for 3 to 4 minutes.
  5. Add cauliflower for 3 minutes, stirring often.
  6. Stir in the tomato spice mixture and the spinach, cover, and simmer for 5 minutes.
  7. Most of the liquid should be absorbed now.
  8. If too dry you can add more salsa.
  9. If too moist, use a slotted spoon to remove from pan.
  10. Serve hot.
Recipe by JAQUO Lifestyle Magazine at