Coop Kitchen, Gluten Free, Paleo, Vegetarian/Vegan

Spanish Style Cauliflower Rice

This week’s recipe comes to us from I Dream of Food, a local food blog based right here in Anacortes. You know that we at the Coop love to support local! My friend Tonia was kind enough to let me share her recipe for cauliflower rice. This would be great as a side dish with tacos or enchiladas, and its even great on its own. For those of you watching carbs or trying to reduce your overall consumption of grains, this is a terrific alternative. A simple switch from chicken broth to vegetable broth makes it vegetarian/vegan! Tonia has many other great recipes on her site, check them out at


  • 1 head cauliflower or frozen riced cauliflower from Cascadian farm
  • 1 tablespoon olive oil from Olivna
  • 1 small diced onion
  • 14.5 oz can of diced tomatoes from Muir Glen, drained
  • 2-3 tablespoons tomato paste from Muir Glen
  • ⅓ to ½ cup chicken broth from Pacific (or Pacific vegetable broth for vegetarian/vegan)
  • 1 tsp cumin from M&B
  • 2 cloves minced garlic
  • 1 tsp onion powder from M&B
  • 1 tsp salt from Pacific Flake
  • ¼ tsp pepper from M&B
  • ¼ tsp oregano from Simply Organic
  • ¼ tsp paprika from Simply Organic


Grate the head of cauliflower using a large cheese grater, or thaw frozen riced cauliflower, and be sure to wring out any excess moisture. In a non stick pot on medium heat, heat the oil and cook the onion until translucent or brown. Add the garlic, and after stirring for about 30 seconds, then add the cauliflower and cook for about 5 minutes. Then add the canned tomatoes and tomato paste and all of the spices and stir. Cook on medium low for 5 to 10 minutes, and add additional broth if necessary.


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