Ingredients
Scale
- 1 large head of cauliflower
- 1 tablespoon olive oil
- 1/2 cup diced onion
- 2 cloves garlic, minced
- 1/2 cup diced red bell pepper
- 1/4 teaspoon smoked paprika
- 1/4 teaspoon turmeric powder
- Salt and pepper to taste
Instructions
- Step 1: Cut the cauliflower into florets and pulse in a food processor until it resembles rice. Be careful not to over-process it into a paste. Alternatively, grate the cauliflower using a box grater.
- Step 2: Heat the olive oil in a large skillet over medium heat. Add the diced onion and cook until softened, about 3-5 minutes.
- Step 3: Add the minced garlic and diced red bell pepper to the skillet and cook for another 2 minutes, until fragrant.
- Step 4: Add the cauliflower rice, smoked paprika, and turmeric powder to the skillet. Season with salt and pepper to taste.
- Step 5: Cook, stirring occasionally, for 5-7 minutes, or until the cauliflower rice is tender but still slightly firm.
Notes
- For longer storage, cool completely and keep in an airtight container in the refrigerator for up to 3 days.
- A splash of water during reheating in the microwave will help prevent the cauliflower from drying out.
- Serve this vibrant cauliflower rice as a side dish with grilled chicken or fish for a complete and healthy meal.
- Don't skip the smoked paprika; it adds a wonderful authentic Spanish flavor.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American