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Mexican Cauliflower Rice » Simple and Healthy Recipe! ✅

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This Mexican Cauliflower Rice is a delicious and healthy low carb alternative to traditional Mexican rice. It’s ready in just 25 minutes and is naturally gluten-free, paleo, vegetarian, vegan, Whole30, and ketogenic!

One of my favorite ways to get more vegetables into my diet is to make Mexican cauliflower rice. Made with a few simple ingredients like a head of cauliflower, tomatoes, onions, garlic, and spices, this Mexican Cauliflower Rice is packed with all of my favorite Mexican flavors without all the carbs.

It’s also perfect for meal prepping and is great with meat, fish, tacos, and so much more!

This recipe is made with the exact same ingredients as my traditional authentic Mexican rice recipe, except instead of using long grain rice, I use cauliflower rice.

Two ways to prepare Cauliflower Rice

Making cauliflower rice is easy, but it does require a few kitchen tools. Here are two different methods of “riceing” your cauliflower so it really does look like the wheat you know and love.

  1. Method 1: Use a grater – This is the cheapest way, but it also takes more time. All you need is a large grater and a little patience. Simply cut the cauliflower into large florets and discard the green leaves and thick stems. Then carefully grate as if you were grating cheese.

    I recommend using a box grater with a comfortable handle like this one because you’ll be surprised how easily your hand starts to hurt. I’ve also been known to accidentally grate my fingers when cauliflower is cut into small pieces, so be careful!

  2. Method 2 – Use a food processor – This is the easiest and least frustrating way to cook cauliflower rice, but it also requires a food processor which is much more expensive than a grater. If you have both tools available, I recommend using the food processor. All you need to do is cut the cauliflower into small/medium florets and discard the green leaves and thick stems. Add the florets to the food processor, close the lid, and mix several times until the cauliflower resembles rice or couscous. That is all! It takes much less time and is much safer if you have a tendency to hurt your fingers on the grater like I do.

    If you don’t have a food processor, I recommend buying one. I always use it to make everything from sauces to puff pastry and of course from rice to cauliflower. Here is the food processor I have.

Cooking cauliflower rice is quite simple. After the cauliflower risotto using one of the methods outlined above, here’s how it’s made with all those delicious Mexican flavors!

How to make Mexican cauliflower rice

  1. Heat olive oil in a large skillet over medium-high heat. Add the onions, tomato and garlic. Sauté for 10 minutes, until the onions are completely soft.
  2. Add the broth, tomato paste, salt, paprika and cumin. Stir until the tomato paste has completely dissolved.
  3. Add the cauliflower to the risotto and stir to fully combine with the broth. Cook for 3-5 minutes, until the cauliflower has softened. Taste and season with salt if necessary.

What to serve with Mexican cauliflower rice

Variations and substitutions

  • Do you want some heat? This recipe is not spicy at all, so if you want to give it an extra touch, you can add some finely chopped jalapeños or serranos. You can also add a generous pinch of chili powder.
  • Use frozen cauliflower rice. You can buy frozen cauliflower rice at the store. You will need 2 10-ounce bags of frozen cauliflower rice.

Prescription

Mexican style cauliflower rice

Preparation: 10 minutes

Cooking: 15 minutes

Total: 25 minutes

This Mexican Cauliflower Rice is a delicious and healthy low carb alternative to traditional Mexican rice. It’s ready in just 25 minutes!

  • Cut the cauliflower into small pieces. Remove all green leaves and thick stems. Rice cauliflower in food processor or grater.

  • To make in a food processor: Add the cauliflower pieces to the food processor and blend until it resembles rice or couscous. To make with a grater: Carefully grate the cauliflower in a large bowl.
  • Heat olive oil in a large skillet over medium-high heat. Add the onions, tomato and garlic. Sauté for 10 minutes, until the onions are completely soft.

  • Add the broth, tomato paste, salt, paprika and cumin. Stir until the tomato paste has completely dissolved.

  • Add the rice to the cauliflower and mix to combine completely with the broth. Cook for 3-5 minutes, until the cauliflower has softened. Taste and season with salt if necessary.

  • Remove from heat and serve with chopped cilantro and fresh limes.

  • Do you want some heat? This recipe is not spicy at all, so if you want to give it an extra touch, you can add some finely chopped jalapeños or serranos. You can also add a generous pinch of chili powder.
  • Use frozen cauliflower rice. You can buy frozen cauliflower rice at the store. You will need 2 10-ounce bags of frozen cauliflower rice.

Serving Size: 1/6 of recipe Calories: 93kcal (5%) Carbohydrates: 11g (4%) Protein: 3g (6%) Fat: 5g (8%) Saturated Fat: 1g (5%) Polyunsaturated Fat: 1g Monounsaturated Fat: 3g Trans Fat: 0g Cholesterol: 0mg Sodium: 312mg (13%) Potassium: 485mg (14%) Fiber: 4g (16%) Sugar: 5g (6%) Vitamin A: 200 IU (4%) Vitamin C: 96.5 mg (117%) Calcium: 40 mg (4%) Iron: 1.1 mg (6%)

Course: Side

Mexican Kitchen

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