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Purple bowl of Spanish cauliflower on a wooden board

Chorizo Cauliflower Spanish Rice

Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4 people


  • 5 chorizo links sliced
  • 1 yellow onion diced
  • 3 cloves garlic minced
  • 1 red pepper diced
  • 1 tbsp salt
  • 2 tsp pepper
  • 1 ½ tsp paprika
  • 1 ½ tsp cumin
  • 1 ½ tsp chili powder
  • 2 tbsp tomato paste
  • 10 oz fire roasted tomatoes
  • 1 can corn rinsed and drained
  • 1 can kidney beans rinsed and drained
  • 1 cauliflower head chopped finely or added to a food processor and chopped
  • 1 cup beef broth
  • sour cream for garnish
  • shredded cheddar cheese for garnish


  • In a large pan or wok over medium heat add the sliced chorizo and let cook
  • Once chorizo is mostly cooked add in the onion and garlic
  • Let onion and garlic cook in the chorizo grease for a few minutes and then add the red pepper
  • Cook 2-3 minutes, add, salt, pepper, cumin, paprika, and chili poweder. Stir well
  • Add the tomato paste, fire roasted tomatoes, kidney beans, and corn. Stir until combined well
  • Mix in the cauliflower rice and beef broth. Cover and cook on low for 10 minutes
  • The broth should now be absorbed into the rice, remove the lid and let cook another 3-5 minutes without the lid
  • Remove from heat and serve with cheese and sour cream