Cauliflower is perhaps one of the most versatile vegetables. You can roast it, make a pizza, make a sauce, make wings, and make bites of all other varieties. Best of all, you can make cauliflower rice, which is a million more times filling than the standard rice as it packs more fiber, and more nutrients to boot! This Spanish-inspired cauliflower rice dish is packed with flavor, heat, and the refreshing bite of lime and cilantro.

Spanish Cauliflower Rice [Vegan, Gluten-Free]

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6 cups

Cooking Time



  • 1 large head cauliflower, shredded or finely ground
  • 1/2 red onion, shredded or diced
  • 2 cloves garlic, shredded or minced
  • 1 tablespoon olive oil
  • 2 tablespoons adobo sauce
  • 1/2 cup salsa
  • 3/4 cup black beans, rinsed
  • 1 jalapeño or serrano chili, halved (optional), or substitute 1 small can of diced green chilis
  • 1 teaspoon salt, or more to taste
  • 1 lime
  • 2 sprigs of cilantro
  • 1 avocado


  1. Shred cauliflower in a food processor by pulsing until finely ground into pieces slightly larger than cooked rice. Dice onion, jalapeño, and mince garlic.
  2. Heat a large sauté pan or skillet over medium heat, add olive oil, garlic, jalapeño, chili powder, and salt. Cook for a minute to flavor the oil. Increase the heat to high, add onion, and cook until translucent. Then add black beans and cook for a few minutes before adding adobo sauce, lime juice, and lastly cauliflower.
  3. Cook for 6-8 minutes, stirring often, until the moisture is evaporated and the cauliflower is light and fluffy. Strain if needed. Top with lime juice, avocado, and cilantro.


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