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Spanish Cauliflower Rice

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  • Prep 15 min
  • Total 30 min
  • Servings 4
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Cauliflower rice has become very popular, and it’s no surprise because it makes you feel good, it’s versatile and it can be cooked in only a few minutes. This Spanish cauliflower rice is cooked in just a few minutes; all you need is a cauliflower and a food processor. Olive oil, olives, and tomatoes are three common ingredients in Spanish meals, and that’s why they’re the main ingredients in this dish. Cook the cauliflower however you want. Leave it crunchy or soft, this dish is all about cooking it according to your personal preference.
by: Silvia Martinez
Updated Jul 20, 2017
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  • 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


  • 1
    Clean the cauliflower by removing all the green parts and chopping it into small florets.
  • 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.
  • 3
    Heat up the oil in a pan and fry the garlic until it gets brown. This will only take a few seconds.
  • 4
    Add the tomatoes and olives and cook for a minute.
  • 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.
  • 6
    Season to taste, but sample it first because olives are naturally salty.

Expert Tips

  • tip 1
    If you want to save some time, buy the cauliflower clean and chopped. Just add them into the food processor.
  • tip 2
    If you don’t have a food processor, use a cheese grater.

Nutrition Information

No nutrition information available for this recipe
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