Best Spanish Cauliflower Recipes

SPANISH CAULIFLOWER RICE

Steps:

• In a large skillet over medium heat, saute diced onion in olive oil until tender (about 5 minutes).
• Increase heat to medium-high. Add frozen riced cauliflower, tomato paste, tomatoes, cumin, chili powder, garlic, salt and pepper. Continue to cook for about 6-8 minutes, until the cauliflower is light and fluffy and the mixture is hot.
• Serve warm.

SPANISH CAULIFLOWER RICE

Steps:

• Heat oil in a skillet over medium heat. Add onion and cook until translucent, about 3 minutes. Add garlic and cook 2 minutes more. Add red belle pepper and tomato. Cook another 3 minutes.
• Add cauliflower rice, broth, tomato paste, cumin, paprika, oregano, and ancho chile powder to the skillet. Stir to combine and cook about 5 minutes.
• Taste and adjust seasoning if desired. Cook until cauliflower still has a bite and is not mushy, 3 to 5 minutes more. Season with salt and pepper before serving.

KETO CAULIFLOWER SPANISH RICE

Steps:

• Put cauliflower rice in a microwaveable bowl. Add about 2 tablespoons water. Cover with plastic wrap and microwave on high until tender, about 5 minutes. Let cool until safe to handle.
• Lay a thin dish towel on a flat surface. Add 1/2 of the cauliflower. Hold the 4 corners of the towel together to wrap up the cauliflower completely. Twist the towel and squeeze hard to drain off as much water as possible. Remove cauliflower and repeat with the other half.
• Heat olive oil in a skillet over medium-high heat until smoking. Add cauliflower, onion, garlic, chili powder, cumin, and white pepper. Saute, stirring constantly, until cauliflower is browned and liquid is evaporated, about 5 minutes. Add salsa. Cook and stir until salsa is mostly reduced, 8 to 10 minutes more.

CHICKEN & SPANISH CAULIFLOWER "RICE"

Steps:

• Core and cut cauliflower into 1-in. pieces. In batches, pulse cauliflower in a food processor until it resembles rice (do not overprocess)., Toss chicken with salt and pepper. In a large skillet, heat oil over medium-high heat; saute chicken until lightly browned, about 5 minutes. Add green pepper, onion and garlic; cook and stir 3 minutes., Stir in tomato juice and cumin; bring to a boil. Add cauliflower; cook, covered, over medium heat until cauliflower is tender, 7-10 minutes, stirring occasionally. Stir in cilantro and lime juice.

LOW CARB CAULIFLOWER SPANISH RICE

Steps:

• Grate or process the head of cauliflower to the texture of rice (I pulse it in the food processor in two or three batches).
• Chop the garlic, onion, peppers, zucchini and celery. You can do all of this in the food processor.
• Heat the oil in a large saute pan.
• Saute the vegetables together until heated through.
• Add stock and lower the heat, stirring often.
• When cauliflower starts to soften, add the tomato paste and spices and cook over low heat until the texture of cooked rice.
• Adjust seasonings to taste.
• Add more stock or broth as neecessary as the vegetables cook to maintain the rice texture.
• This can be made ahead and it freezes well.
• You may add cooked chicken or sausage or cheese to this to make a one-dish meal.

GRATIN COLIFLOR - SPANISH CAULIFLOWER GRATINADA

Steps:

• Preheat the oven to 375º.
• Sauce:.
• Slowly melt the butter over medium-low heat.
• Add all of the flour at once and stir until there are no lumps.
• Cook the butter and flour slowly over medium heat while stirring for about 4 minutes.
• Remove from the heat and set aside.
• Heat the milk over medium heat until it almost boils.
• Pour the hot milk into the flour and butter mixture and stir rapidly until it all comes together into a smooth sauce.
• Put the mixture back over medium heat and cook for a couple minutes until it thickens and add salt and pepper to your taste. Add more milk if necessary to make thin enough to easily pour out of the pan.
• Wash and cut the cauliflower into small florets.
• Arrange half of the cauliflower on the bottom of a small baking dish.
• Crumble the egg over this lower layer and add the anchovies if using.
• Sprinkle the parsley over the layer and add a light layer of the cheese.
• Now add the remaining cauliflower in the top layer.
• Cover with the remaining cheese and pour the sauce over the entire dish.
• Add the remaining butter in small chunks over the top of the dish and bake for about 30 minutes or until the top is golden brown and the cauliflower is cooked.

SPANISH CAULIFLOWER

Steps:

• Break the cauliflower into florets and cook in boiling salted water for 5 minutes Drain.
• In a large bowl combine the butter, sugar, salt, pepper and cracker crumbs.
• Stir in the green peppers, tomatoes, onion 1 1/4 cup cheese and drained cauliflower.
• Pour into a 2 quart casserole and top with remaining cheese.
• Bake in a 350* oven for 1 hour.

CAULIFLOWER SPANISH "RICE" RECIPE - (4.6/5)

Steps:

• In a skillet, saute onions and garlic for 2 minutes or until fragrant. Add cauliflower until slightly browned. Add can of tomatoes and spices. Cook for 5-7 minutes. Fold in cilantro. Season with salt according to preference if needed.

CAULIFLOWER AL AJOARRIERO - SPANISH

Steps:

• Wash and break the cauliflower into small florets and simmer in salted boiling water until just tender. Meanwhile, pound four of the garlic cloves, the parsley, and salt in a mortar. Stir in the olive oil and three tablespoonfuls of the cauliflower's cooking wateron.
• Separately, sauté the final sliced clove of garlic in a little olive oil in a heavy-based frying pan. Turn the heat down to low, add the pimentón and a little wine vinegar, and stir in the mortar's contents. Bring everything briefly to a boil.
• Drain the cooked cauliflower well in a colander, transfer to a heated serving dish, and pour the contents of the frying pan over the top.

SPANISH-STYLE CAULIFLOWER SALAD

Steps:

• Combine olives, cauliflower, peppers, pimientos, onion and salt in a large bowl.
• Add vinaigrette and mix lightly.
• Cover and refrigerate for several hours.
• Just before serving, toss gently to combine ingredients.
• Spoon cauliflower mixture onto lettuce leaves.

ROASTED SPANISH CAULIFLOWER SALAD

Steps:

• Preheat the oven to 400˚. Line a baking sheet with foil.
• Toast the pine nuts on the prepared baking sheet for 2-3 minutes, just until they barely start to color. Transfer to a shallow bowl or plate; the nuts will continue to cook for a few minutes after being removed from the oven due to residual heat, so watch carefully.
• Toss the cauliflower with 2 tablespoons olive oil and healthy pinches of salt and pepper in a large bowl.
• Transfer to the prepared baking sheet and roast for 20-25 minutes, until the florets are crispy and golden brown at the tips.
• While the cauliflower roasts, bring 2 cups of water to a boil and add the quinoa and a pinch of kosher salt. Cook for 15 minutes until the quinoa is tender. Drain in a fine-mesh metal strainer, rinsing with cold water to stop the cooking process.
• Whisk the 1/4 cup olive oil, sherry vinegar, and 1/4 teaspoon smoked paprika together.
• Toss the pine nuts, cauliflower, quinoa, and dressing together in a serving bowl and garnish with pinches of smoked paprika.