Spanish Cauliflower Rice With Olives Recipe
Picture this: a vibrant dish that pops with color and flavor, transforming humble cauliflower into a fiesta on your plate—I’m talking about this irresistible Spanish Cauliflower Rice that’s ready to take your taste buds on a whirlwind tour of savory satisfaction.
I love creating vibrant, healthy dishes that don’t sacrifice flavor, like my Spanish Cauliflower Rice with Olives. The combination of riced cauliflower, smoky paprika, and a touch of heat from optional cayenne pepper provides a nutritious base loaded with antioxidants.
I think the addition of green olives and fresh parsley adds a wonderful Mediterranean twist that truly elevates this simple dish.
Spanish Cauliflower Rice With Olives Recipe Ingredients
- Cauliflower: Low-calorie, high in fiber, and rich in vitamins C and K.
- Olive Oil: Provides heart-healthy monounsaturated fats and enhances flavors.
- Onion: Adds depth and sweetness, rich in antioxidants and sulfur compounds.
- Garlic: Boosts immune health, rich in antioxidants, adds aromatic flavor.
- Red Bell Pepper: Rich in vitamin C, adds sweetness, color, and crunch.
- Smoked Paprika: Provides smoky depth and color, packed with antioxidants.
- Green Olives: Adds briny flavor, rich in healthy fats and vitamin E.
- Parsley: Freshens the dish, rich in vitamins A, C, and K.
Spanish Cauliflower Rice With Olives Recipe Ingredient Quantities
- 1 medium head of cauliflower, riced (approximately 4 cups)
- 2 tablespoons olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 red bell pepper, diced
- 1 teaspoon smoked paprika
- 1/2 teaspoon ground cumin
- 1/4 teaspoon cayenne pepper (optional, for heat)
- 1/2 cup pitted green olives, sliced
- 1/4 cup fresh parsley, chopped
- Salt and pepper to taste
- Lemon wedges, for serving
How to Make this Spanish Cauliflower Rice With Olives Recipe
1. Begin by preparing the cauliflower. Remove the stems and leaves, and chop the head into smaller florets. Use a food processor to pulse the florets until they resemble rice, or alternatively, grate them using a box grater.
2. In a large skillet, heat the olive oil over medium heat. Add the finely chopped onion and cook for about 3-4 minutes until it becomes translucent.
3. Add the minced garlic and diced red bell pepper to the skillet. Sauté for another 2-3 minutes until the garlic is fragrant and the bell pepper is slightly softened.
4. Stir in the smoked paprika, ground cumin, and cayenne pepper (if using). Cook for another minute to toast the spices slightly and enhance their flavor.
5. Add the riced cauliflower to the skillet, stirring well to combine it with the sautéed vegetables and spices.
6. Cook the cauliflower rice for 5-7 minutes, stirring occasionally, until it is tender and heated through.
7. Stir in the sliced green olives and cook for an additional 1-2 minutes to allow the flavors to meld together.
8. Season the dish with salt and pepper to taste, adjusting as needed.
9. Remove the skillet from the heat and stir in the chopped fresh parsley.
10. Serve the Spanish cauliflower rice warm, garnished with lemon wedges on the side for a fresh citrusy finish.
Spanish Cauliflower Rice With Olives Recipe Equipment Needed
1. Cutting board
2. Chef’s knife
3. Food processor or box grater
4. Large skillet
5. Wooden spoon or spatula
6. Measuring spoons
7. Bowl for serving
FAQ
- Can I use frozen cauliflower rice instead of fresh? Yes, you can use frozen cauliflower rice. Just be sure to thaw it and drain any excess moisture before cooking.
- Is this dish spicy? The dish has a mild heat from the cayenne pepper. You can adjust the spice level by reducing or omitting the cayenne, or by adding more if you prefer it spicier.
- What can I substitute for smoked paprika? If you don’t have smoked paprika, you can use regular paprika, but note that you might miss the subtle smoky flavor it adds.
- Are there other vegetables I can add? Absolutely! You can add diced zucchini, peas, or even mushrooms for added texture and flavor.
- How do I store leftovers? Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.
- Can I use black olives instead of green? Yes, black olives can be used if you prefer, which will slightly alter the flavor profile.
Spanish Cauliflower Rice With Olives Recipe Substitutions and Variations
- Cauliflower: Substitute with riced broccoli or finely chopped cabbage for a different base texture.
- Olive oil: Use avocado oil or coconut oil as alternatives for cooking.
- Red bell pepper: Swap with yellow or orange bell peppers for a similar sweetness and color.
- Smoked paprika: Replace with regular paprika or a blend of chili powder and a dash of liquid smoke.
- Pitted green olives: Use pitted black olives or capers for a briny flavor alternative.
Pro Tips
1. Even Ricing: To ensure the cauliflower cooks evenly, pulse it in batches when using a food processor. This prevents some pieces from becoming too fine and others too large.
2. Proper Heat Control: Keep the skillet at medium heat to avoid burning the garlic and spices. If the spices seem like they’re getting too toasted, you can add a splash of water or broth to prevent burning and add depth to the dish.
3. Olives Addition: For a more pronounced olive flavor, reserve some of the olive brine and add a tablespoon to the skillet along with the olives.
4. Parsley Refresh: Add the chopped parsley just before serving to maintain its bright, fresh flavor and vibrant color. You can also save a little extra to sprinkle on top for garnish.
5. Lemon Enhancement: Squeeze the lemon wedges over the dish before serving to enhance the flavors and add a tangy brightness that complements the spices well.
Spanish Cauliflower Rice With Olives Recipe
My favorite Spanish Cauliflower Rice With Olives Recipe
Equipment Needed:
1. Cutting board
2. Chef’s knife
3. Food processor or box grater
4. Large skillet
5. Wooden spoon or spatula
6. Measuring spoons
7. Bowl for serving
Ingredients:
- 1 medium head of cauliflower, riced (approximately 4 cups)
- 2 tablespoons olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 red bell pepper, diced
- 1 teaspoon smoked paprika
- 1/2 teaspoon ground cumin
- 1/4 teaspoon cayenne pepper (optional, for heat)
- 1/2 cup pitted green olives, sliced
- 1/4 cup fresh parsley, chopped
- Salt and pepper to taste
- Lemon wedges, for serving
Instructions:
1. Begin by preparing the cauliflower. Remove the stems and leaves, and chop the head into smaller florets. Use a food processor to pulse the florets until they resemble rice, or alternatively, grate them using a box grater.
2. In a large skillet, heat the olive oil over medium heat. Add the finely chopped onion and cook for about 3-4 minutes until it becomes translucent.
3. Add the minced garlic and diced red bell pepper to the skillet. Sauté for another 2-3 minutes until the garlic is fragrant and the bell pepper is slightly softened.
4. Stir in the smoked paprika, ground cumin, and cayenne pepper (if using). Cook for another minute to toast the spices slightly and enhance their flavor.
5. Add the riced cauliflower to the skillet, stirring well to combine it with the sautéed vegetables and spices.
6. Cook the cauliflower rice for 5-7 minutes, stirring occasionally, until it is tender and heated through.
7. Stir in the sliced green olives and cook for an additional 1-2 minutes to allow the flavors to meld together.
8. Season the dish with salt and pepper to taste, adjusting as needed.
9. Remove the skillet from the heat and stir in the chopped fresh parsley.
10. Serve the Spanish cauliflower rice warm, garnished with lemon wedges on the side for a fresh citrusy finish.
