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Spanish style cauliflower rice

Spanish style cauliflower rice


This gluten free rice dish with chorizo, paprika and olives which add extra flavour to roasted cauliflower

  • Feeds 4 Feeds 4
  • Ready in 30 minutes

Each serving contains

  • Energy
    1636kj 392kcal
  • Fat
    Med 29%
  • Saturates
    Med 29%
  • Sugar
    Low 13%
  • Salt
    Med 27%

% of adult’s reference intake | Carbohydrates per serving : 35g


  • 280g Co-op easy cook long grain brown rice
  • 1 Co-op British cauliflower, cut into florets
  • 2 red onions, cut into wedges
  • 2 red peppers, sliced
  • 1½ tsp smoked paprika
  • 2 garlic cloves, finely chopped
  • 1½ tbsp Co-op olive oil
  • 115g Co-op Irresistible chorizo, cut into chunks
  • 60g Co-op pitted green olives, halved
  • ½ x 25g pack parsley, leaves chopped
  • 1 lemon, cut into wedges


  1. Preheat the oven to 220°C/fan 200°C/Gas 7
  2. Cook the rice according to the pack instructions
  3. Meanwhile, put the cauliflower, onion and peppers in a bowl with the paprika, garlic and olive oil, then season and mix well
  4. Spread it all out on a large baking tray and roast in the oven for 15 mins
  5. Add the chorizo, gently mix everything together, then return to the oven for 8-10 mins, until the vegetables are tender and caramelised at the edges
  6. Stir through the olives and parsley
  7. Divide the cooked rice between serving plates, top with the cauliflower mixture, then serve with the lemon wedges on the side

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