Ingredients
Scale
- 1 large head cauliflower, cut into florets
- 1 tablespoon olive oil
- 1/2 yellow onion, finely chopped
- 2 cloves garlic, minced
- 1 red bell pepper, finely chopped
- 1 teaspoon smoked paprika
- 1/2 teaspoon cumin
- 1/4 teaspoon cayenne pepper (optional)
- 1/4 cup vegetable broth
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Step 1: Pulse the cauliflower florets in a food processor until they resemble rice-like granules. Be careful not to over-process, or it will become mushy.
- Step 2: Heat olive oil in a large skillet or wok over medium heat. Add the chopped onion and cook until softened, about 5 minutes. Add the minced garlic and red bell pepper and cook for another 2 minutes until fragrant and slightly softened.
- Step 3: Add the riced cauliflower to the skillet. Stir in the smoked paprika, cumin, and cayenne pepper (if using). Season with salt and pepper to taste.
- Step 4: Pour in the vegetable broth, stir well, and cover the skillet. Cook for 5-7 minutes, or until the cauliflower is tender-crisp, stirring occasionally to prevent sticking.
- Step 5: Remove from heat and garnish with fresh chopped parsley. Serve immediately.
Notes
- Store leftover cauliflower rice in an airtight container in the refrigerator for up to 3 days.
- For best results, reheat in a skillet over medium heat with a splash of water to prevent drying.
- This cauliflower rice is delicious as a side dish or as a base for grilled chicken or shrimp.
- Don't skip the smoked paprika – it's the key to that authentic Spanish flavor!
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American