Spanish cauliflower rice

Super easy to make cauliflower rice made in the classic Spanish rice flavoring. Perfect to serve as a side dish for any Mexican meal. Meal prep friendly too. 


  • 1 head of cauliflower

  • 1 medium-sized onion 

  • 2 garlic cloves

  • 1 cup vegetable stock 

  • 2 tablespoons olive oil 

  • 1 teaspoon salt

  • 1 teaspoon black pepper

  • 1 teaspoon cilantro seeds

  • 1 teaspoon cumin seeds

  • ½ teaspoon paprika powder

  • ½ teaspoon turmeric powder

  • 1 bunch fresh cilantro 

  • 2 tablespoons concentrated tomato paste


  1. Start by grating the cauliflower, for this cut it in half and place the grater inside the bowl and grate it until you have all the “rice” formed. 

  2. Press or mince the garlic cloves and dice finely the onion. 

  3. In the pan add the olive oil and heat it. Once hot add the minced garlic and diced onion to it and sautee it until golden and fragrant over medium heat. 

  4. If your spices are whole, crush them with a food processor or mortar and pestle while the garlic and onion are cooking. 

  5. Add the cauliflower rice to the pan and also the spices and tomato paste. Mix it well and add the veggie stock to the pan too. 

  6. Cook for around 10 minutes until the vegetable stock has been absorbed. 

  7. Serve with the fresh cilantro chopped on top and some lime wedges. 


This cauliflower Spanish rice can be easily customizable in terms of heat, if you would like to have it with more heat, add chili flakes or even a sliced jalapeño with the seeds (the more seeds, the spicier) 

It can be stored in the fridge for up to 5 days in a sealed container.