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Spanish-Style Cauliflower Pearls

Mmmmm. That's how good these cauliflower pearls are: all I can say is "mmmmm."

I've been totally into cauliflower these days and this is a great, flavorful and veggie-focused alternative to rice. Roasted veggies and an array of spices bring life to these pearls! Oh, man. They are GOOD.

My dad says it's one of the best things I make. I'm not sure about all that, but this is definitely delicious and should definitely be part of your next taco night.



Spanish-Style Cauliflower Pearls

Prep Time: 10 minutes

Cook Time: 30-35 minutes

Total Time: 40-45 minutes

Servings: 6


1 16oz bag cauliflower pearls

1/4 cup sweet onion, minced

2 garlic cloves, minced

2-3 Tbsp tomato paste

1 tomato, roasted, skin removed and diced

2 Anaheim peppers, skin removed, roasted seeds removed and diced

1 Bell pepper, roasted, seeds removed and diced

1 tsp Mexican seasoning

1 tsp cumin

1/2 tsp cayenne pepper

salt + pepper

2 Tbsp butter

1/4 cup water

1/4 cup olive oil


  1. Move one of the oven racks to the top position and turn the broiler on high.

  2. On a baking sheet, place tomato, Anaheim peppers and bell pepper. Lightly oil each one.

  3. After the broiler has had time to heat up, place baking sheet with veggies on the top rack and broil until nice and charred, making sure to turn each veggie so that each side gets some color. Total time in the oven should be around 5-7 minutes.

  4. When finished cooking, remove from oven and place foil tent over top of pan so that veggies can steam. It will be easier to remove skin and seeds.

  5. Remove skin and seeds from all three of the peppers and dice. Remove skin from tomato and dice.

  6. Heat oil in a large saute pan over medium-high heat. When oil shimmers, add minced onions and begin to saute. After about 3-4 minutes, add garlic. Cook until garlic is fragrant, about 1 minute. Add cauliflower pearls and cook until softened, about 4-5 minutes. Add tomato paste and stir to combine. Make sure the paste is thoroughly incorporated. Season with salt and pepper.

  7. Add roasted and diced veggies, cumin, Mexican seasoning, cayenne pepper, butter and water. Season with salt and pepper.

  8. Cook until liquid is incorporated/reduced.

  9. Lower heat and continue cooking for an additional 5-6 minutes so that the flavors can mature and veggies are properly softened.

  10. Taste. Add additional salt, pepper or seasonings if necessary.

  11. Remove from heat and enjoy!


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