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:

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