In our house, cauliflower has become the number one replacement for rice! Not only does it have a great texture, but it’s a great way to get more veggies into your day! With Cinco de Mayo coming up, it’s about time I shared my recipe for Spanish Cauliflower Rice!

Spanish Cauliflower Rice

Course: Side Dish
Author: Suzie Bauer


  • 1 Tbsp Butter, Ghee or Coconut Oil
  • 4 cups Cauliflower Rice fresh or frozen (see notes)
  • 1 cup Canned Diced Tomatoes with juice
  • 3/4 tsp Fine Sea Salt
  • 1/2 tsp Paprika
  • 1/4 tsp Chili Powder
  • 1/4 tsp Onion Powder
  • 1/4 tsp Garlic Powder


  • Melt butter (or fat of choice) in a large skillet over medium heat.
  • Add cauliflower rice and stir to coat with butter. Add diced tomatoes and seasoning, and stir to evenly combine.
  • Cook over medium heat for 10 minutes, stirring often. If using frozen cauliflower rice, you will need to cook it a bit longer.


You can typically find cauliflower rice at Trader Joe’s or Costco, and at some other grocery stores. If you can’t find it, you can make it yourself from a head of cauliflower.
  1. Cut off any of the green leaves on the cauliflower. Slice the cauliflower into chunks and discard the hardest part of the stem.
  2. Place the cut pieces of cauliflower in the food processor, and pulse until the consistency is similar to rice. (If you do not have a food processor, you can grate the cauliflower with a cheese grater.)

Enjoy your Spanish Cauliflower Rice with a big helping of my Healthy Steak Fajitas! You can also bulk up your meal by serving some Pulled Pork Tortilla-Less Soup over this cauliflower rice.