Spanish Cauliflower Rice
This easy Spanish cauliflower rice recipe is keto Spanish rice or Mexican rice made with sofrito for Spanish-style riced cauliflower with flavor!
Servings: 4
Ingredients
- 4 cups cauliflower rice (about 1 lb. of fresh riced cauliflower) *see notes
- 1 cup Sofrito Rojo (see notes)
- 1 tablespoon olive oil or avocado oil
- salt & pepper to taste
optional garnish:
- fresh cilantro chopped
- lime wedges for serving
Instructions
- Make the Easy Sofrito Sauce. It can be made in advance and stored in an airtight container in the refrigerator.
- Add the oil to a large pan over medium heat. Add the riced cauliflower to the pan and saute for 3 - 5 minutes, stirring often.
- Add the sofrito to the pan, stir, and simmer the cauliflower in the sofrito. Stir often and reduce the heat if needed to keep at a simmer for about 10 – 15 minutes or until the liquid has evaporated and the cauliflower is tender but not mushy. Season with salt and pepper to taste.
- Stir in fresh cilantro and serve with lime wedges on the side if desired. Enjoy!
Notes
- cauliflower - I used organic fresh riced cauliflower. You can rice the cauliflower in a food processor or buy pre-riced bags of cauliflower. I highly recommend using fresh riced cauliflower instead of frozen due to the water content and texture. Fresh cauliflower also has a better flavor. However, frozen cauliflower does work if you are in a pinch but the texture will be different.
- Easy Sofrito Rojo Recipe - It can be made in advance and stored in an airtight container in the refrigerator. You can use the sofrito for many things and can use more or less in this recipe, depending on your personal preferences.