Spanish Cauliflower Rice

Name: Spanish Cauliflower Rice
Prep time: 15 min
Total time: 30 min
Yield: 4
Cuisine: Spanish
Ingredients: 1 small cauliflower; 4 tablespoons olive oil; 4 garlic cloves, peeled and finely chopped; 3 tomatoes, chopped; 25 olives of different varieties, sliced; Salt and pepper to taste

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Silvia Martinez

Updated Jul 20, 2017

Spanish Cauliflower Rice

Prep Time 15 min
Total 30 min
Servings 4
Ingredients 6

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Ingredients

1 small cauliflower
4 tablespoons olive oil
4 garlic cloves, peeled and finely chopped
3 tomatoes, chopped
25 olives of different varieties, sliced
Salt and pepper to taste

Instructions

Step
1

Clean the cauliflower by removing all the green parts and chopping it into small florets.
Step
2

Put a layer of florets in the food processor and pulse 18-22 times until you get the “rice”. Repeat until you’ve used up all the cauliflower. Don’t put all the florets in at the same time because then you won’t get uniform sizes. It usually takes 3-4 batches.
Step
3

Heat up the oil in a pan and fry the garlic until it gets brown. This will only take a few seconds.
Step
4

Add the tomatoes and olives and cook for a minute.
Step
5

Add the cauliflower “rice”, stir to incorporate it well and cook for another 4-5 more minutes or until you get the desired consistency. Cook for 3-4 minutes if you want it crunchy and 5 minutes longer if you want it softer.
Step
6

Season to taste, but sample it first because olives are naturally salty.

Nutrition

No nutrition information available for this recipe

Spanish Cauliflower Rice

Spanish Cauliflower Rice

Ingredients

Instructions

Nutrition

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