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.

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.

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.

More Cauliflower Rice Recipes:

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

1
Freestyle Points
58
Calories
Prep Time: 5 mins
Cook Time: 5 mins
Total Time: 10 mins
Yield: 4 servings
COURSE: Side Dish
CUISINE: American
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

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.

Nutrition

Serving: 1scant cup, Calories: 58kcal, Carbohydrates: 10g, Protein: 3g, Fat: 1.5g, Polyunsaturated Fat: 0g, Monounsaturated Fat: 0g, Trans Fat: 0g, Cholesterol: 0mg, Sodium: 379mg, Potassium: 0mg, Fiber: 4g, Sugar: 1g, Vitamin A: 0%, Vitamin C: 0%, Calcium: 0%, Iron: 0%
Freestyle Points: 1
Points +: 2

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