Keto Spanish Cauliflower Rice
Published January 5, 2020 • Updated February 25, 2026
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My go-to keto meal prep side. Make a double batch and you've got easy sides all week. Tomato, onion, garlic and cumin sautéed with cauliflower rice - it's basically Spanish rice without the carbs.
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Ingredients
4 cups riced cauliflower -
1/2 cup diced tomatoes, canned or fresh
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2 tablespoons minced onion
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1 clove garlic
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3 tablespoons avocado oil
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1 teaspoon salt
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1/2 teaspoon cumin
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1/4 cup chicken broth
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1/2 cup diced zucchini
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1 tablespoon stone ground mustard (optional)
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1/4 cup chopped cilantro
Step by Step Instructions
Step by Step Instructions
Make sauce
Add tomatoes, onion and garlic to a blender or food processor. Puree until smooth. Set aside.
Sauté cauliflower
Heat oil in a skillet over medium-high heat. Add cauliflower and sauté for 2 minutes.
Add flavor
Add broth, salt, cumin, mustard and zucchini. Cover and continue to cook until cauliflower rice and zucchini are softened and most of the liquid is evaporated.
Nutrition disclaimer
The nutrition information provided is an estimate and is for informational purposes only. I am a Doctor of Pharmacy (Pharm.D.); however, this content is not intended to be a substitute for professional medical advice, diagnosis, or treatment. Always consult your physician or other qualified health provider before making any lifestyle changes or beginning a new nutrition program.
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Can I use frozen cauliflower rice instead of fresh?
Absolutely! Frozen cauliflower rice is a great time-saver and works perfectly in this recipe. Just make sure to thaw and drain any excess moisture before sautéing.
What can I substitute for chicken broth to make it vegetarian?
You can easily substitute vegetable broth for chicken broth to keep this dish vegetarian-friendly while still adding great flavor!
How should I store leftovers of the keto Spanish cauliflower rice?
Store leftovers in an airtight container in the fridge for up to 4 days. Reheat in a pan or microwave.
Is this recipe suitable for meal prep?
Yes! I make a double batch every week. Portion it out and you've got easy keto sides ready to go.
Can I add other vegetables to this dish?
Definitely! Feel free to add other keto-friendly veggies like bell peppers, spinach, or mushrooms to customize the dish to your taste.
I make this low-carb Spanish rice to go with pretty much any Mexican meal. It meal preps beautifully – make it on Sunday and you’re set for the week. Great alongside lettuce wrap tacos, 
I usually grab cauliflower rice pre-made at the grocery store – you’ll find it in the produce section near the bagged lettuce. Frozen works great too.
Making your own is easy and cheaper – plus you know exactly what’s in it. Cut the stem off a whole cauliflower, then use a cheese grater or food processor to rice it.
If using a cheese grater, first cut the cauliflower into large chunks. Then using the large hole side of a cheese grater, grate into “rice.”
To make cauliflower rice using a food processer, cut the cauliflower into large chunks. Then using the grater attachment, grate the cauliflower into “rice.”
Spanish rice was the one thing I genuinely grieved when I went keto two years ago. It was my mom's default Tuesday side and nothing came close. Made this last week and the second that tomato-garlic puree hit the pan with the cumin, something shifted. This isn't a substitute. It's just Spanish rice, and I'm already planning a double batch.
That cumin-tomato moment gets me every time. My family doesn't even know it's cauliflower anymore.
Made this probably six times now and on batch four I accidentally doubled the cumin and it tasted SO much closer to actual Spanish rice that I just keep doing it on purpose now.
I'm still pretty new to cooking and not usually the type to go off-recipe my first time, but I threw a small seeded jalapeño into the blender with the tomatoes and garlic and I think that's the one change I'll keep doing every time. Not spicy since I seeded it fully (like completely hollow), but there's this background warmth underneath the cumin that makes the whole thing taste more layered than it has any right to. Made it on a cold Sunday with some chicken thighs and kept stealing bites while plating. Also figured out the hard way: really blend that sauce until smooth before adding it to the pan. My first attempt I gave it like 15 seconds and the texture was patchy, ran it for a full minute the second time and the sauce coated everything evenly, totally different result. Still figuring out the seasoning ratios and thinking about trying smoked paprika next, but this one is already in my Sunday rotation.
Seeded jalapeño in the blender is next on my list. The full-minute blend thing is real, I should have noted that in the recipe. Smoked paprika next.