Midweek Dinner: Spanish "rice"

I do love me some Mexican food.  One of my girls favorites from back in the day is Spanish rice.  Its a nice side with tacos or enchiladas or a great addition to a taco salad.  I wanted to come up with a Spanish cauli-rice version.  I searched the internet and found several recipes ... all looked really involved and had either restricted or off limits food.  I figured I could use a flavor profile similar to the taco seasoning that I make (a recipe from my friend Lisa ... its at the bottom of this post.) just not as much of everything.

Doesn't that look marvelous!   It came out super the first time (which kind of surprised me).  I had it with some taco meat leftovers.  I opted out of the lettuce, but I could see a nice bed of shredded iceberg under all of this for a great taco salad!

Spanish "Rice"
1 T olive oil
1 1/2  c grated cauliflower
1/4 c diced pepper
1/2 leek, diced
1/2 tsp. chili powder

1/2 tsp . paprika

1/2 tsp. cumin

pinch of sea salt

1/8 tsp. onion powder
1/8 tsp. garlic powder
1 packet Goya Sazon

Heat oil in skillet over medium heat.  Saute peppers until beginning to soften, about 1-2 minutes.  Add leeks  and cook another 1-2 minutes. Add grated cauliflower and spices and saute for 5-10 minutes or so, until all the spices are distributed and it looks like an even color.

Bonus Recipe:
Taco Seasoning

This makes a huge batch.  Store it in a jar or ziploc bag for future use.

3/4 c. chili powder

3/4 c. paprika

1/2 c. cumin

3 T     sea salt

1/2 c. onion powder

1/2 c. garlic powder

For tacos brown ground turkey.  Add 2-3 T of taco season and a 1/4 water to a pound of ground meat