Ingredients
Scale
- 1 large head of cauliflower
- 1 tablespoon olive oil
- 1/2 cup chopped onion
- 2 cloves garlic, minced
- 1 red bell pepper, chopped
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon cumin
- Salt and pepper to taste
Instructions
- Step 1: Rinse the cauliflower and remove the outer leaves. Cut the cauliflower into florets.
- Step 2: Place the cauliflower florets into a food processor and pulse until it resembles rice. Alternatively, grate the cauliflower using a box grater.
- Step 3: Heat the olive oil in a large skillet or wok over medium heat. Add the onion and cook until softened, about 3-5 minutes. Add the minced garlic and cook for another minute until fragrant.
- Step 4: Add the chopped red bell pepper and cook for 3-5 minutes, until slightly softened.
- Step 5: Add the cauliflower rice, smoked paprika, and cumin to the skillet. Season with salt and pepper to taste.
- Step 6: Cook, stirring occasionally, for 5-7 minutes, or until the cauliflower rice is tender but still slightly firm. Serve immediately.
Notes
- Store leftover cauliflower rice in an airtight container in the refrigerator for up to 3 days.
- Reheat in a skillet over medium heat with a splash of water to prevent drying.
- This Spanish cauliflower rice is delicious as a side dish with grilled chicken or shrimp.
- For a deeper smoky flavor, use a high-quality smoked paprika.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American