Mexican Cauliflower “Rice”

This Mexican inspired dish of Cauliflower "Rice" uses finely chopped cauliflower, which makes a fantastic low-carb, grain-free stand in for rice. You can season it many different ways, here I sauteed sauteed it with tomatoes, onions, jalapeno and spices.

This Mexican inspired dish of Cauliflower “Rice” uses finely chopped cauliflower, which makes a fantastic low-carb, grain-free stand in for rice. You can season it many different ways, here I sauteed sauteed it with tomatoes, onions, jalapeno and spices which I served with yesterday’s Grilled Steak Lettuce Tacos.

This Mexican inspired dish of Cauliflower "Rice" uses finely chopped cauliflower, which makes a fantastic low-carb, grain-free stand in for rice. You can season it many different ways, here I sauteed sauteed it with tomatoes, onions, jalapeno and spices.

I’m so happy to see chopped cauliflower sold in stores. Trader Joe’s is always sold out when I try to buy it so I was happy to see Mann’s now sells it in my local supermarket which saves so much time making this! You can of course also do this yourself in a food processor, to do this remove the core of the cauliflower and coarsely chop into florets, then place in a food processor (in batches) and pulse until the cauliflower is small and has the texture of rice – don’t over process or it will get mushy.

For more Cauliflower Rice Recipes, try my Cilantro Lime Cauliflower “Rice”, and my very popular Cauliflower Fried “Rice”.

Mexican Cauliflower "Rice"

This Mexican inspired dish of Cauliflower "Rice" uses finely chopped cauliflower, which makes a fantastic low-carb, grain-free stand in for rice.

Ingredients:

  • 4 cups cauliflower crumbles (the sell this in stop and shop now)
  • 1 teaspoon olive oil
  • 1/2 medium onion, finely diced
  • 2 medium plum tomatoes, small dice
  • 1 jalapeno, seeds and membrane removed, minced
  • 2 garlic cloves, minced
  • 2 tablespoons tomato paste
  • ½ teaspoon cumin
  • ¼ smoked paprika
  • ¼ teaspoon cayenne pepper
  • 1 teaspoon kosher salt
  • Freshly ground black pepper, to taste
  • chopped cilantro

Directions:

  1. Heat the oil in a large skillet over medium-high heat.  When hot, add the onions, tomatoes and jalapeno and sauté until just tender, about 2-3 minutes.  Add the garlic and cauliflower, sauté until the cauliflower is just tender, 2 minutes.
  2. Add the tomato paste, cumin, paprika, cayenne, salt and pepper.  Stir to evenly coat the vegetables and cook for 1 minute or until heated through. Add chopped cilantro and serve.

Nutrition Information

Yield: 4 servings, Serving Size: 1 scant cup

  • Amount Per Serving:
  • Smart Points: 1
  • Points +: 2
  • Calories: 58
  • Total Fat: 1.5g
  • Saturated Fat: g
  • Cholesterol: 0mg
  • Sodium: 379mg
  • Carbohydrates: 10g
  • Fiber: 4g
  • Sugar: 1g
  • Protein: 3g

Mexican Cauliflower Rice This Mexican inspired dish of Cauliflower "Rice" uses finely chopped cauliflower, which makes a fantastic low-carb, grain-free stand in for rice. You can season it many different ways, here I sauteed sauteed it with tomatoes, onions, jalapeno and spices. Mexican Cauliflower Rice-3 Mexican Cauliflower Rice-4