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Yields 5 servings at 77 calories each!

I decided to adapt my original cauliflower rice recipe because it could get spicy quick and I’m kind of a wimp, lol! This is a much more mild version while still filled with all of that Spanish rice flavor we love! This is an amazing zero point side dish to your next dinner or meal prep!


  • Two bags frozen cauliflower rice(I prefer the medley with peas and carrots)

  • 1 can tomato sauce (15oz)

  • 1 can diced tomatoes (drained)

  • 1 canned green chilies (Or one can of Rotel, drained)

  • 1 tablespoon Cumin

  • 1 chicken bouillon cube

  • Pam olive oil spray


Use either a pot or a skillet with a higher edge.

1. Heat your pan up to medium high heat then spray with olive oil and add in two bags of frozen cauliflower, the can of tomato sauce, drained tomatoes and green chilies, cumin, and one chicken bouillon cube.

2. Stir frequently until the cauliflower is not frozen into blocks, then let it simmer on medium to medium low for 20 minutes.

3. Turn off the heat and let cool for 5 minutes before serving.

If you make this for meal prep let it cool entirely before packing it into prep containers. This is great with my Chili Lime Fajita Chicken!


Blue: 0sp

Purple: 0sp

Green: 2sp

Yields 5 servings at 77 calories each!

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Carrie Hartes
Carrie Hartes
30 thg 7, 2020

This is my new favorite way of cooking cauliflower rice! I tried another Spanish cauliflower rice recipe in the past but it wasn’t as good. Love it!

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