One Pot Fiesta Cauliflower Rice

Cauliflower is a great alternative to rice in this easy summer inspired one-pot side dish! This is a great low-carb option to serve with grilled chicken or prawns (shrimp), roast salmon or juicy steak.

You can also add some crumbled feta on top or serve with some grilled halloumi for an easy a vegetarian keto dinner!

Not a fan of cauliflower? You can use palmini rice like I did in this Chicken Fried Rice recipe or shirataki rice.

More Cauliflower Rice Recipes

If you like cauliflower rice to serve as a side, here are some of the best recipes:

• Cauliflower Rice 3 Ways: Spanish, lemon & herb, and masala.
• Buffalo Cauliflower Rice
• Gremolata Cauliflower Rice
• Mexican Cauliflower Rice
• Mediterranean Cauliflower Rice served with grilled halloumi.

Also great low-carb sides using cauliflower rice:

• Mediterranean Cauliflower Couscous
• Golden Cauliflower Couscous

Preparation time

Hands-on:    20 minutes
Overall:     30 minutes

Nutritional values (per serving, about 1 cup, 170 g/ 6 oz)

Total Carbs	11.5	grams
Fiber	4	grams
Net Carbs	7.4	grams
Protein	3.1	grams
Fat	18.7	grams
of which Saturated	2.7	grams
Energy	216	kcal
Magnesium	29	mg (7% RDA)
Potassium	590	mg (30% EMR)

Macronutrient ratio: Calories from carbs (14%), protein (6%), fat (80%)

Ingredients (makes 6 servings)

• 1 small cauliflower, cut into florets (500 g/ 1.1 lbs)
• ¹/₂ cup extra virgin olive oil or avocado oil (120 ml/ 4 fl oz)
• 1 small red onion (60 g/ 2.1 oz)
• 2 cloves garlic, minced
• 1 medium zucchini, diced (200 g/ 7.1 oz)
• 2 medium celery stalks, sliced (80 g/ 2.8 oz)
• 1 small green bell pepper, sliced (100 g/ 3.5 oz)
• 1 small red bell pepper, sliced (100 g/ 3.5 oz)
• 1 small yellow or orange bell pepper, sliced (100 g/ 3.5 oz)
• 1 cup cherry tomatoes, halved (150 g/ 5.3 oz)
• 1 tsp paprika
• ¹/₂ tsp smoked paprika
• 4 tbsp fresh lemon juice (60 ml/ 2 fl oz)
• 1 tsp sea salt, or to taste
• ¹/₂ tsp black pepper, or to taste
• small bunch of cilantro or parsley

Instructions

1. Rice the cauliflower. To do that, run the cauliflower florets through a hand grater or food processor with a grating blade. Pulse until the florets resemble grains of rice.
2. Slice the onion, bell peppers and celery. Dice the zucchini into small 1 cm (¹/₂ inch) pieces. Halve the tomatoes and mince the garlic.
3. Grease a large skillet with half of the olive oil (or avocado oil). Add the onion and cook on medium-high for 3 to 5 minutes, until lightly browned and fragrant. Add the garlic, zucchini and celery and cook for about 5 minutes, stirring occasionally.
4. Add the bell peppers and cook for another 5 minutes.
5. Finally add the remaining olive oil, tomatoes, cauliflower rice, sweet and smoked paprika, lemon juice, salt and pepper. Stir to combine and cook for 6 to 8 minutes, stirring occasionally, until the cauliflower rice is crisp-tender.
6. Take off the heat and stir in chopped cilantro. Eat warm as a side with any meat, fish or seafood, or with some crumbled feta or grilled halloumi.
7. Store in the fridge in a sealed container for up to 5 days.

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