Low Carb Spanish Rice - Cauliflower Spanish Rice

Remove the leaves and stem from the cauliflower and cut it into florets.

Using a food processor, pulse the cauliflower florets until they resemble rice grains. Set aside.

In a large skillet, heat the olive oil over medium heat.

Add the diced onion and sauté for about 3-4 minutes until translucent.

Stir in the minced garlic and diced bell pepper, cooking for another 2-3 minutes.

Add the diced tomatoes (with juice), smoked paprika, cumin, salt, and black pepper to the skillet. Stir well to combine.

Bring the mixture to a simmer and let it cook for about 5 minutes to allow the flavors to meld.

Add the cauliflower rice to the skillet, stirring to combine with the tomato mixture.

Cook for an additional 5-7 minutes, stirring occasionally, until the cauliflower is tender but not mushy.

Remove from heat and stir in the chopped parsley before serving.

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