Low Carb Cauliflower Spanish Rice

Name: Low Carb Cauliflower Spanish Rice
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 8 serving(s)
Ingredients: 1 head cauliflower; 3 garlic cloves; 1 onion; 1 green pepper; 1 red pepper; 2 -4 stalks celery; 2 -3 small zucchini; 2 tablespoons oil; 1/2 cup broth or 1/2 cup stock; 1 (6 ounce) can tomato paste; 2 -3 teaspoons ground cumin; 2 teaspoons dried oregano; 1/2-1 teaspoon red pepper flakes; 1/2 teaspoon salt; 1 teaspoon lemon pepper

Submitted by One Happy Woman

"Or: How I got my nephew to eat cauliflower! This is developed from the cauliflower confetti rice recipe that I posted that under a former s/n I can't access - it is low-carb/diabetic diet friendly and fooled an entire dinner party last week - they swore they were eating rice. It's great with grilled meats and is easily adapted into a main course casserole. You can take this in any direction you like by just changing the spices: East Indian, Greek ... you may also add garbanzo beans and a little smoked Spanish paprika. It's even good cold. As the second reviewer said, it makes a huge batch: I changed the yield/number of servings to reflect that a little more accurately. And the reviewer who made fritters out of the leftovers? GENIUS."

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photo by DeliciousAsItLooks

Ready In:: 30mins
Ingredients:: 15
Serves:: 8

ingredients

1 head cauliflower
3 garlic cloves
1 onion
1 green pepper
1 red pepper
2 -4 stalks celery
2 -3 small zucchini
2 tablespoons oil
¹⁄₂ cup broth or 1/2 cup stock
1 (6 ounce) can tomato paste
2 -3 teaspoons ground cumin
2 teaspoons dried oregano
¹⁄₂ - 1 teaspoon red pepper flakes
¹⁄₂ teaspoon salt
1 teaspoon lemon pepper

directions

Grate or process the head of cauliflower to the texture of rice (I pulse it in the food processor in two or three batches).
Chop the garlic, onion, peppers, zucchini and celery. You can do all of this in the food processor.
Heat the oil in a large saute pan.
Saute the vegetables together until heated through.
Add stock and lower the heat, stirring often.
When cauliflower starts to soften, add the tomato paste and spices and cook over low heat until the texture of cooked rice.
Adjust seasonings to taste.
Add more stock or broth as neecessary as the vegetables cook to maintain the rice texture.
This can be made ahead and it freezes well.
You may add cooked chicken or sausage or cheese to this to make a one-dish meal.

Questions & Replies

Would the frozen, diced cauliflower work?

Shirley S.

Reviews

Delicious! Does not taste like cauliflower at all! I topped it off with some chopped cilantro.

DeliciousAsItLooks
Came out very good! You would be hard pressed to tell it's cauliflower and not rice . Took it to a potluck and it was very well received. Next time I will double the garlic and maybe add a little more tomato paste.

Lisa M.
Yummy. I used previously frozen purple cauliflower and I added some hot Chile’s. It’s delicious and I can’t wait to serve it with beans and enchiladas

Cheri D.
How many onions? I don't see them listed in the ingredients but they are in mentioned in the directions.

gloria_252000
this is a very good low carb recipe it makes a lot but I used it in place of rice in stuffed bell peppers and last night I added low carb baking mix and eggs and made fritters thanks for a great recipe

Chef susan from San