Spanish Cauliflower Rice


  • For 4 Person(s)


  • 1 whole large head cauliflower (about 2 pounds)
  • 1 tablespoon(s) lard, light olive oil, or coconut oil
  • 1 cup(s) finely diced red onion (about 2 tiny)
  • 1 teaspoon(s) finely ground sea salt, divided
  • 1 teaspoon(s) ground coriander
  • 0.5 teaspoon(s) ground cumin
  • 1 teaspoon(s) dried oregano leaves
  • 1 teaspoon(s) minced garlic
  • 1 cup(s) finely diced tomatoes
  • 0.25 cup(s) fresh cilantro leaves, chopped
  • 1 tablespoon(s) lime juice
  • 1 handful(s) of fresh cilantro leaves, for garnish (optional)

Spanish Cauliflower Rice Directions

  • 1 – Cut the cauliflower head into quarters through the top, and cut out the core.
  • 2 – Rice the cauliflower by putting it through the chute of a food processor fitted with the shredder blade. Alternately, use the coarse side of a box grater.
  • 3 – Melt the lard in a large skillet over medium heat.
  • 4 – Add the onion and a pinch of the salt to the pan and sweat the onion for 8 to 10 minutes, or until very soft and translucent.
  • 5 – Add the coriander, cumin, oregano, garlic, and remaining salt and stir to combine. Add the cauliflower and saute for another 8 to 10 minutes, or until the cauliflower is soft. (add a tablespoon of water if the spices begin to stick to the bottom of the pan)
  • 6 – Turn off the heat and stir in the tomatoes and cilantro. Squeeze in the lime, give a quick stir, garnish with cilantro leaves, if desired, and serve

Recipe notes

  • Source: The Zenbelly Cookbook by Simone Miller

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This is where a food processor with the grater attachment