Whole30 Spanish Cauliflower Rice


  • 1 head cauliflower riced, or 16oz bag of riced cauliflower
  • 3 T oil I use coconut, but olive oil or ghee can work too
  • 1/2 c compliant chicken broth
  • 1 t salt
  • 1 T chili powder
  • 1 t cumin
  • 8 oz can tomato sauce
  • Half bunch cilantro finely chopped


  1. Heat oil in a large skillet over medium-high heat. Once heated, add the riced cauliflower
  2. Add salt, chili powder, and cumin.
  3. Stir occasionally, cooking for about 7 minutes, until cauliflower is translucent and cooked.
  4. Stir in broth and tomato sauce. Bring to a boil and boil for 15 minutes or until liquid is mostly absorbed.
  5. Remove from heat and stir in chopped cilantro.