I try my best in life to maintain a balanced mentality towards food by avoiding using descriptive words like “off-limits”, “guilty”, or even allowing myself to feel shame after eating. (Note that I said try: I am not perfect). Not that I was always this way. I used to be a slave to food. I would pair eating with negativity and guilt (you can read my story here) but what helped me through a good portion of healing was a constant examination of my self. And by that I mean I learned to quiet the loud judging voice that criticized and labeled the foods I ate as bad vs. good.
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I, by no means, intentionally try to promote health over here at Fork & Beans to the extent that I refuse to include fried foods or baked goods that are dipped, drenched, and dunked in (non-dairy) butter in my recipe box.. My goal simply is to make those who have food allergies feel “normal” again. If that means creating a recipe that has tons of oil, loads of sugar, and a hellalotta fat just to get a delicious flavor then dammit, I will go that extra mile for you.
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Then there are recipes like this one that is chock-full of veggies and incredibly good for you. See what I’m doing here? Balance. I don’t know about you but I’m always looking for a little more balance in my life. And cauliflower Spanish rice is serving up balance right there on your plate.
A new twist on a classic rice dish–try using cauliflower instead for a grain-free Cauliflower Spanish Rice dish.
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Prep Time:
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PinIngredients
- 1/2 head of cauliflower, pulsed in a food processor until rice-like
- 1 large tomato, diced (do not drain the juice)
- 1/2 onion, diced
- 2 garlic cloves, minced
- 1/2 jalapeno, deseeded and minced (optional)
- 1/2 tsp chili powder
- 1/2 tsp smoked paprika
- 1/2 tsp salt
- dash of cayenne pepper
- 1/4 c. cilantro, chopped
Instructions
- In a skillet over medium heat, saute onions, garlic, and jalapeno with 1-2 tsp. olive oil for 2 minutes or until fragrant.
- Add cauliflower until slightly browned. Add tomatoes and spices. Cook for 5-7 minutes. Fold in cilantro. Season with sea salt according to preference if needed.
Nutrition
- Serving Size: 1 Serving
- Calories: 35 calories
- Sugar: 2.5g
- Sodium: 280mg
- Fat: 1.4g
- Carbohydrates: 5.7g
- Fiber: 2g
- Protein: 1.5g
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Irene
January 24, 2016 at 6:06 amSorry but i dont understand why you say this is inspired in spanish rice, probably you meant mexican, because we dont use this flavours in spain, at least in or traditional meals… anyway it looks yummy, congratulations (sorry for my english, i know its not very good)
Cara
January 25, 2016 at 8:36 amHi Irene! We have something here in America called “Spanish Rice”–not sure where it originated but I promise it’s a thing here 😉
viola diggs
March 1, 2018 at 7:16 amI think we call that migas castellanas without the jalapeño
★★★★
Valerie
July 31, 2015 at 7:36 pmThis is so delicious, healthy and easy. I used some salsa instead of the diced tomato and it was so so good. Thank you for the fantastic recipe!
★★★★★
sam
May 11, 2015 at 5:51 amHi just wanted to ask can this be frozen im a busy mum looking for foods I can prepare and freeze so there ready for me lol thanks 🙂
★★★★★
Julie
March 12, 2015 at 7:53 pmThis recipe is so easy and so yum, thank you.
Cloey
January 14, 2015 at 9:20 amHi! Did you use rotel? Wonder what should I use because rotel (with chili) is smaller than a regular diced tomatoes in can. Which one do i gotta use? Thanks!
Cara
January 15, 2015 at 10:41 amDefinitely use a smaller diced tomato, yes!
kim
October 24, 2014 at 3:27 pmDo u know the net carbs?
Cara
October 27, 2014 at 7:20 amI don’t keep nutritional info on my recipes but I am sure you can find something on the internet that can round up the info!
Lisa
September 29, 2014 at 7:00 pmI made this the other night. It was a hit. Thank you for the recipe.
Cara
September 30, 2014 at 8:53 amYEEESSSSSS! xo
Becky
September 22, 2014 at 7:01 pmThis was much easier than I thought it would be, and DELICOUS!! Thanks for the amazing recipe—it’s definitely a keeper! 🙂
Carolyn
September 9, 2014 at 12:33 pmWe gave up carbs last Feb & have been craving spanish rice, I made this today & it did the trick. 🙂
Samantha
May 11, 2013 at 7:03 pmThis was awesome! So not surprised, though. Every recipe that i have tried of yours is amazing.
Cara
May 12, 2013 at 8:52 amWhat a super sweet compliment! Thank you so much for saying that and I am sooooo happy that you like the recipes you find here 🙂
Stephany
May 5, 2013 at 11:51 amJust tried this today, but with a can of “pureed” tomatoes, and parsley instead of cilantro and it turned out AMAZING! I also added a bit of Goya Adobo powder for extra flavor. I used a cheese grater for the cauliflower since I don’t have a food processor, and though it was a bit time consuming it was definitely worth it.
Claudia Rosa-Lopez
April 28, 2013 at 7:38 pmI can’t believe that is actually not rice…it looks gorgeous …
rachel
April 21, 2013 at 4:19 pmOH EM GEE. I HAVE ALL OF THIS ONE HAND. HEADING TOWARDS KITCHEN RIGHT NOW,SERIOUSLY.
Gabby @ the veggie nook
April 17, 2013 at 12:46 pmI’m off grains right now (and it’s so hard!) so this looks brilliant to me 🙂
Heather
April 17, 2013 at 6:02 amWhat an amazing twist on Spanish “rice” – balance is absolutely a must, this would definitely even things out after a few days of sweets 🙂
Richa
April 16, 2013 at 4:34 pmyou should get a huge discount from a whole sale cauliflower vendor!:)) brilliant idea for spanish rice! i like your philisophy too.. eat balanced out meals so you can indulge in a few 🙂
Joy
April 16, 2013 at 1:38 pmWhat a great idea! I love spanish rice, but if I can enjoy it while getting an extra dose of veggies, even better! Thanks for sharing!
Brooke (Crackers on the Couch)
April 16, 2013 at 12:12 pmI love this. I buy cauliflower, but never end up using a whole head. I’m always looking to another recipe to try to finish it up.
Jessa
April 16, 2013 at 10:57 amThis sounds wonderful! My father-in-law has given up rice, wheat and sugar, so this would be great for us to make!
By the way, the thought of flagrant cracked me up! I love happy accidents, make them myself all the time! 😉
Cara
April 16, 2013 at 11:14 amI’m giggling right now. Changing to FRAGRANT. This is what happens when you write the recipe in a brain fog of allergies. ha! Thank you for pointing that out 🙂 xo!
IRENA
April 16, 2013 at 10:05 amCara, that looks yummy <3
Somer
April 16, 2013 at 9:44 amYou are amazing! Hear me? I’ve been fighting the good food / bad food battle lately. Bad Somer! Lovin’ this “rice”!
Suzanne @RollWithIt
April 16, 2013 at 9:26 amThis looks delicious! I attempted a cauliflower pizza crust last week – it needs a little tweaking but a good alternative to the norm! It’s amazing what you can do with this veggie – I saw a lemon pudding made with it a few weeks ago on Healthful Pursuit. I wonder if chocolate pudding would work? Oh the creative possibilities!!!!
Jessa
April 16, 2013 at 10:52 amI saw a chocolate pudding made with avocado, can’t remember where at the moment.
Suzanne @RollWithIt
April 16, 2013 at 3:56 pmI’ve made it! It’s really good!!! The recipe is on my blog if your want to take a peek 😉
Baker Bettie
April 16, 2013 at 8:00 amCara, great minds think alike. I made a cauliflower fried rice for dinner last night! So good! Now I need too try your version with all my leftover cauliflower! That looks amazing!
P.S. I love your food philosophy!
Christina
April 16, 2013 at 7:55 amYummmmmm, this looks great! I’ll be making this the next time I have a head of cauliflower in the fridge 🙂
Reba - Not So Perfect Life
April 16, 2013 at 7:42 amThis looks delicious. Thank you for your thoughts today. I really enjoy following your blog.
mmmarzipan
April 16, 2013 at 5:08 amthis looks wonderful and sounds so simple! love it, Cara! and thanks for your honesty and the wonderful food and stories you share xx