If you want to learn how to make Spanish rice with cauliflower rice that will seriously impress you, you have come to the right place! Inspired by traditional Spanish cuisine, ingredients, and flavors, you can now enjoy them in a lighter, keto, and low-carb version.

– 1 head of cauliflower – 1 tablespoon of olive oil – 1 pound longaniza pork sausage [450 grams] cut into slices – 1 large white onion minced – 1 red bell pepper minced – 6 garlic cloves crushed – 1 teaspoon of freshly ground black pepper – 1½ teaspoon of salt (or more, to taste)


– 1 teaspoon of pimenton (sweet paprika) – ½ teaspoon cumin powder – 2 tablespoons tomato paste – ½ cup of pitted black olives – 2 dozen peeled jumbo shrimp – 1 tablespoon of lemon juice (or lime juice) – Some fresh cilantro or parsley leaves to garnish


To make by hand: Grate the cauliflower with the coarser side of the box grater, remove the big ungrated pieces. To make in a food processor: Chop the cauliflower florets with a knife to get very small pieces. Pulse in the food processor until the cauliflower resembles rice.

Step 1:

Heat the oil over medium-high heat, add the sausage, and cook, stirring until the sausage has browned.

Step 2:

Lower the heat to medium. Add the onion and bell pepper to the skillet, and sauté until the onion has turned translucent. Add the garlic and cook stirring until the garlic releases its aroma (about 1 minute). Stir in black pepper, salt, pimenton, cumin, and tomato paste and stir until they are mixed.

Step 3:

Stir in shrimp and cauliflower and cook until the shrimp turn pink. Season with salt to taste.

Step 4:

Drizzle with the lemon juice and garnish with the parsley leaves and serve.

Step 5:

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