“Spanish rice” was one of those foods that I had a bit of a fascination with growing up. My mother rarely (if ever) made it, but I always made a beeline for it at potlucks. At some point in my adult life I discovered it’s actually pretty easy to make. In the most basic form, just add salsa to rice as it’s cooking. Go more elaborate from there as you see fit.
Recently, I got a craving for Spanish rice and decided to see how a cauliflower version would work out. A friend had gifted us with some serrano chiles so I made this particular iteration extra spicy (M. did not require his usual topping of Tabasco sauce. Ha.) I don’t really like to buy jars of salsa anymore because of all the packaging involved, so instead I just put in various salsa components. Finally, although this recipe calls for canned tomatoes, you can also use fresh (as we were up until a month or so ago, but the tomatoes aren’t coming quite so fast now), and add some additional water or broth to make up the liquid (I’d suggest starting with 2/3 cup and then adding more if it seems to be drying out). I’ve been eating the batch pictured here as a base for bowls full of chocolate chili (which also got a heavy dose of those serrano peppers, so I’ve been needing a generous topping of cheese to counteract the heat).
Spanish cauliflower rice
Makes 4-6 servings
2 tbsp olive oil
1 small onion, cut into 1/4″ dice
2-3 cloves garlic, minced
1 red bell pepper, cut into 1/2″ dice (optional)
1 serrano chile pepper, seeds and ribs removed, minced
1 tsp chili powder
1/2 tsp cumin
1/2 tsp salt
1 head cauliflower (approximately 2 lbs), grated or finely chopped
1 3/4 c (or 1 14-oz can) diced canned tomatoes
1/4 c. chopped cilantro (optional)
1. In a large skillet, heat the oil over medium heat. Add onions and cook, stirring occasionally, for 5-7 minutes, until soft and slightly translucent.
2. Add garlic and, if using, red bell pepper. Cook for 2 more minutes. Add serrano chile, chili powder, cumin, and salt. Stir together, then add cauliflower. Stir cauliflower until onion/spice mixture is evenly distributed.
3. Add tomatoes (including their juice). Cook for 15-20 minutes, stirring occasionally, until tomato juice has cooked off. Stir in cilantro (if using) and remove from heat.