Description
This Spicy Cauliflower Rice is a light, flavorful, and low-carb alternative to traditional rice. It’s packed with bold spices and a bit of heat, making it a perfect side dish or base for your favorite protein!
Ingredients
Units
Scale
- 4 cups riced cauliflower (store-bought or freshly riced)
- 1 tablespoon olive oil
- 1/2 small onion, finely diced
- 2 cloves garlic, minced
- 1 small jalapeño, finely chopped (optional, for extra heat)
- 1 teaspoon smoked paprika
- 1/2 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/4 teaspoon red pepper flakes (optional, for more spice)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon lime juice (optional, for freshness)
- Chopped cilantro, for garnish
Instructions
- Heat the oil – In a large pan, heat olive oil over medium heat.
- Sauté aromatics – Add onion, garlic, and jalapeño. Sauté for 2-3 minutes, until softened.
- Add spices – Stir in paprika, chili powder, cumin, red pepper flakes, salt, and black pepper. Cook for 30 seconds until fragrant.
- Cook cauliflower rice – Add the riced cauliflower and stir well to coat with spices. Cook for 4-5 minutes, stirring occasionally, until the cauliflower is tender but not mushy.
- Finish & serve – Remove from heat and stir in lime juice. Garnish with chopped cilantro and serve!
Notes
- Make it even spicier: Add a dash of hot sauce or a pinch of cayenne pepper.
- Want a Tex-Mex twist? Stir in ½ cup black beans and ½ cup diced tomatoes.
- Storage: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in a pan over low heat.
Nutrition
- Calories: ~70
- Sugar: ~2g
- Sodium: ~250mg
- Fat: ~4g
- Saturated Fat: ~0.5g
- Unsaturated Fat: ~3.5g
- Trans Fat: 0g
- Carbohydrates: ~7g
- Fiber: ~3g
- Protein: ~2g
- Cholesterol: 0mg