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Spanish Cauliflower "Rice" + Cookbook Giveaway!

  • Author: Alexis
  • Prep Time: 10 mins
  • Cook Time: 15 mins
  • Total Time: 25 mins
  • Yield: 4 1x
  • Category: Side Dish


A delicious cauliflower dish loaded with veggies that secretly doubles as a low-carb version of rice!


  • 2 tbsp olive oil
  • 1 yellow onion, chopped
  • 1 head cauliflower, grated (stems removed)
  • 6 cloves garlic, minced
  • 1 jalapeño, seeded and finely chopped
  • 2 cups tightly packed green kale leaves
  • 1-14.5oz can diced tomatoes (unsalted)
  • 1 tsp salt, or to taste
  • 1 tbsp chili powder


  1. Remove the green stems from the cauliflower and chop the head in half. Using a box grater (or food processor), grate the whole head of cauliflower (one half at a time).
  2. In a large skillet, heat the oil to medium-high and saute the onion until fragrant and slightly softened, about 3 minutes. Add the grated cauliflower, garlic, and jalapeño to the skillet and stir consistently until the cauliflower begins to cook down and turn brown, about 5 -8 minutes.
  3. Reduce the heat to medium, add the kale leaves and stir them into the cauliflower rice. Cover skillet, allowing the kale leaves to soften about 2 minutes.
  4. Add the diced tomatoes, salt, and chili powder, and stir them into the "rice." Continue cooking another 2-3 minutes to allow some of the moisture to burn off, stirring consistently.
  5. Serve alongside your favorite meal.