This post may contain affiliate links. Read my disclosure policy.
This Mexican inspired Cauliflower Rice uses finely riced cauliflower, which makes a fantastic low-carb, grain-free stand in for rice.
Riced cauliflower is so easy to find in the produce section or frozen. Simply sauteed with tomatoes, onions, jalapeno and spices, it transforms cauliflower into a flavorful side dish, perfect with Mexican favorites like Beef Tacos, Chicken Enchiladas, or Grilled Steak Lettuce Tacos.
How To Make Cauliflower Rice
You can of course also make your own riced cauliflower 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.
More Cauliflower Rice Recipes:
- Cilantro Lime Cauliflower “Rice”
- Cauliflower Fried “Rice”
- Roasted Cauliflower Rice
- Skillet Taco Cauliflower Rice
- Skillet Cauliflower Rice Arroz Con Pollo
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.
Yield: 4 servings
Serving Size: 1 scant cup
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 teaspoon smoked paprika
- ¼ teaspoon cayenne pepper
- 1 teaspoon kosher salt
- Freshly ground black pepper, to taste
- chopped cilantro
Instructions
- 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.
- 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.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Video
Nutrition
Serving: 1 scant cup, Calories: 58 kcal, Carbohydrates: 10 g, Protein: 3 g, Fat: 1.5 g, Sodium: 379 mg, Fiber: 4 g, Sugar: 1 g
Categories:
My husband, who doesn’t like mexican rice, loved this!! I love this too! So flavorful!! Thank you!
Perfect. We served this with your butternut squash and black bean enchiladas.
Can this recipe be frozen?
This was really good! Served the Santa Fe chicken over top. Delish!
OMG! This was delicious! I added a little more cumin and I used jarred pickled jalapenos cuz that’s all I had. I also didn’t have smoked paprika so I just used chili powder. Awesome! I’m now gonna check out your other cauli rice recipes. I swear I could eat cauli rice every day of the week!
I’ve made this twice now. It is so delicious! I serve it with sauteed shrimp and Mexican squash..in a bowl.. sort of like a “grain” bowl. I love, love, love it. Low carb, filling and so flavorful. For those who say they didn’t have jalapeno, I never keep them on hand…but.. I found a product in the produce aisle called Garden Gourmet. It is a line of different food pastes. Like ginger, garlic, etc. They also have one that is jalapeno paste. A teaspoon of that is equivalent to one jalapeno. That way I do always have jalapeno when I need it. I would like to share this recipe with my brother, but his wife can’t eat nightshades. Do you think it would be as good without the tomatoes and tomato paste? I may try it that way next time just to see. I’ll let you know. Anyway, THANK YOU SO MUCH for this recipe!
This was so good! I did cook it a little bit longer like some of the other reviewers and it was great. My husband really liked it too.