Mexican Cauliflower “Rice”

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This Mexican inspired Cauliflower Rice uses finely riced 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.

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.

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

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:

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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4.87 from 37 votes
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Mexican Cauliflower "Rice"

58 Cals 3 Protein 10 Carbs 1.5 Fats
Prep Time: 5 mins
Cook Time: 5 mins
Total Time: 10 mins
Yield: 4 servings
COURSE: Side Dish
CUISINE: American, Mexican
This Mexican inspired dish of Cauliflower "Rice" uses finely chopped cauliflower, which makes a fantastic low-carb, grain-free stand in for rice.


  • 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


  • 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.



Serving: 1scant cup, Calories: 58kcal, Carbohydrates: 10g, Protein: 3g, Fat: 1.5g, Sodium: 379mg, Fiber: 4g, Sugar: 1g
WW Points Plus: 2
Keywords: cauliflower rice, cauliflower rice recipe, keto rice, low carb cauliflower rice, Mexican cauliflower 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. 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

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  1. This was really good! Served the Santa Fe chicken over top. Delish!

  2. 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!

  3. I’ve made this twice now. It is so delicious! I serve it with sauteed shrimp and Mexican 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!

  4. 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.

  5. This is totally awesome!,!

  6. This recipe was delicious! I’m on keto, so I try to cut the carbs as much as possible. I added a tablespoon of butter, used prepared minced garlic, and I used 1 tbsp of low carb tomato sauce. It came out so close to traditional spanish rice, I don’t know if I would’ve known the difference otherwise. Thank you for sharing! 

  7. Loved it! Tasted just like Spanish rice. 

  8. Amazing. Didn’t have any jalapenos but had enough heat from the cayene.
    Will definitely make it again.

  9. YUM!  Did not have a jalapeño (omitted),  or fresh tomatoes so used canned diced. I also used frozen, then cooked cauliflower rice, BUT… I’m so glad I made it anyhow.  It was delish!  This will be my side dish for whatever Mexican goodies we have for supper.  Tonight it was pork carnitas and it was a perfect side! 

  10. My favorite way to eat riced cauliflower is this recipe. I make it almost weekly. I typically use frozen riced cauliflower & it works perfectly.  The flavor just gets better on the leftovers!!

  11. I make this all the time, love it!! It’s even better the second day. In the absence of tomatoes I use a can is rotel. 

  12. This is the second time I’ve made this. It was amazing. What I love about Gina’s recipes are that they are so adaptable. This time I had a 16 ounce bag of cauliflower florets that had been marked down at our local Ralph’s ( Kroger). Did a rough chop with a knife, the pieces were quite small but not rice like, used about 1/4 cup tomato sauce, roasted poblano chili left over from last night. It did cook a little longer,  and I just turned off the pan and let it sit for awhile. It was so good. Always taste and adjust seasonings. 

  13. This is a family favorite! Love the fresh flavors. 

  14. Really did not like this.  Probably a bigger issue as others had with the too-crunchy nature of cauliflower rice than the recipe, but this was a Sunday dinner fail.  Easy but not a hit.

  15. I improvised in many ways but the main theme of the recipe came through beautifully! Loved it! I had to improvise because i did not have several things on hand but the rice came out great! Thanks for sharing!

  16. This is so good!  Made it exactly as recipe read except I used Roma tomato…couldn’t find plum.  Very flavorful!  I cook the cauliflower a little longer because I prefer a softer texture (more ricelike:)

  17. Having a diabetic in the famiiy, I cannot wait to try this instead of ‘rice’!!

  18. I really thought this had amazing flavor, but the texture really threw me off and my husband could not eat it. He said it was too crunchy with the vegetables. I found that it was so much better the next day after marinating in the fridge. I recommend really cooking down your cauliflower if you want it to be rice-like or cooking it in advance and then re-heating the next day.

  19. This is fantastic!!! I made this with the new chicken chimichangas recipe and it has so much flavor. You can even cut back a bit on the spice and jalapeño for less heat. 

    • I used Green Giant frozen riced cauliflower and sautéed it by itself first and set aside, then added it to the pepper onion mix as the recipe says.

  20. This was amazing!!!

  21. I haven’t had cauliflower pearls as “rice” alone, but this was great. Loved having the extra veg in there, and it had a great kick to it as well. I paired it with the enchilada chicken roll-ups – a perfect lunch!

  22. This was very good. Didn’t have a strong cauliflower taste. Will make again. I used the cutting disk on my food processor like someone else suggested. It came out very good and was easy.

  23. OMG!!! This was DELICIOUS!!! Definitely making it a regular on the menu!! ???? 

  24. I was surprised how really good this recipe tasted.

    I can’t wait to serve it to my diabetic family and friends. They will be surprised, too.

  25. I can’t wait to try this! I inserted the URL into to make the recipe and it shows 81 calories per serving of 4 servings. Wonder why so different? Regardless, I will be making this! I love your recipes, thank you for all you do!

  26. Made this tonight – A+++! I used frozen riced cauliflower and added shredded chicken I’d cooked in pico de gallo earlier this week. I feel like this is a great base recipe you could do a lot with – add beans, turn it into a “taco salad”, add shrimp and put on tacos, use as burrito filling, use as a chip dip, etc. Thanks!

  27. We love this! We add sliced radishes, thinly sliced iceberg lettuce, and fat free sour cream as toppings.
    Don’t know how it changes points or calories….but it is darn delicious!

  28. This is so tasty. I skipped the oil and used FF spray. So delicious. Try this swap!

  29. All I can say is “wow”! The combination of spices and vegetables are perfect and so flavorful. We were amazed! I love all of your recipes that I’ve tried but this one is just wow! Thank you for all you do ❤️

  30. Normally I love your recipes, but I was not a fan of this one. I used all the right measurements but the finished product tasted strongly of tomato paste. It was like tomato-flavored cauliflower. I will continue to make other Skinnytaste recipes, but this one just wasn’t to my personal liking. 

  31. I made this and boy was it delicious!! My ingredients varied slightly only to fit my preferences, however I did steam my head of cauliflower for a bit first, only because I prefer it all to be a lil softer! Didn’t put it in the pan with the onions until near the end, but boy oh boy .. deliciousness!!! Thank you for this recipe

  32. Do you think this would turn out okay with frozen riced cauliflower? Would you adjust the cook time at all?

  33. This is amazing! I have been looking for something that I can take for lunch, and I am so excited that I finally tried this recipe! SO GOOD!!! I did use frozen riced cauliflower, which made it so easy! Now to be sure I save some for lunch! 🙂

  34. Just made this!!! I LOVE IT!!!! It has the texture of rice! and so yummy…used the chipotle peppers/sauce.
    I did sprinkle a little cheddar cheese on each serving….Rave reviews….Will make again and again

  35. OMG just made this but with cooked quinoa instead of cauliflower crumbles-AMAZING!

  36. I tried this recipe and it is really good! Thanks for sharing it! 🙂

  37. Made this last night with the follwing changes…I used Bird’s Eye frozen riced cauliflower and instead of the fresh tomato I used a can of Rotel (drained). Fantastic! Thank you for sharing this recipe!!

  38. We made this along with the skinny enchiladas- it was delicious!  We will definitely make it again!  

  39. Yum! Made exactly as directed and then added cooked extra lean ground beef for a one dish meal, delish.

  40. This recipe is “Off the Charts” delicious!!!!!! Mexican food is one of my favorites. This recipe did not disappoint…You have to try this!!!!

  41. I liked this recipe. However, several of my family thought it was too spicy for them. I did decrease the amount of jalapeno and chili powder.

  42. Made this for friends and now they ask for it when they visit..delicious recipe as is.

  43. Delicious!  I added diced avacado to the top and squeezed lime juice and sea salt!  

  44. Good recipe. Very flavorful option to my simple butter, salt and pepper recipe.

  45. Delicious and easy.  I didn’t rice the cauliflower.  I did follow everything else.  My husband enjoyed it as well.  I am trying new healthy recipes for him since he gets likes to eat fried and fast food.  We usually keep it simple with vegetables, stir fry with salt, pepper, butter or olive oil.

  46. This is a family favorite. I even got a fist pump from my picky one when I made it tonight. 🙂 So delicious! Thanks for sharing. 

  47. Aldi is a great store and has riced cauliflower for $2.29

  48. Loved this! Made a great base for my carnitas burrito bowl! My 20 y/o son had two servings and never knew the difference from regular rice. Thanks!!

  49. Dumb question- plum tomatoes? Fresh or canned? I can only find Roma tomatoes fresh or whole peeled plum in a can

  50. I loved this recipe! I made it with frozen Cauliflower rice, so I microwaved it for 30 seconds less than I usually do, and then cooked the garlic before putting in the Cauliflower rice, and put in the tomato paste and spices immediately afterwards. It worked out really well! I love the flavor and how easy and fast this is to make. 

    I served this with a fried egg, diced avocado, and hot sauce on top, and it was a great dinner. But I love that it can also be made as a side with other Mexican dishes that you would normally serve with rice. This is a great recipe to have in my arsenal! Thank you!

  51. Should I make any modifications if I use frozen cauliflower rice? 

  52. Wow!  Easy to make & tastes delicious.  Paired with your chicken enchiladas and enchilada sauce.  Knock-out! 
    If you need an idea for entertaining, make these three dishes.  Make & serve baked tortilla chips with the left-over enchilada sauce.  Everything is make-ahead and delicious.  Great recipes.  Thanks.

  53. Yum!! I could eat this every week! I’ve been incorporating cauliflower rice into our dinners to cut carbs and this one is by far my favorite so far.  I made it a main dish by adding black beans and shredded chicken. I forgot the tomato paste and it was still delish! Thanks for all the wonderful recipes! 

  54. I am sorry for my stupid question in advance, but how crunchy is the “rice” supposed to be? I made this last night and followed the instructions word for word. I loved the flavor and ease of the recipe but it didn’t have the texture of “rice” like everyone is raving about in the comments. I have never tried or made cauliflower rice before so I don’t know if I undercooked it or if my expectations of “rice” is too literal. Should it be crunchy or should I cook it longer? Thank you!

  55. I made this tonight. Num!
    Thank you for the tasty low cal recipes

  56. I noticed you tend to add cumin and/or paprika to all of your Mexican-inspired recipes. I strongly suggest you to do a little more research on Mexican gastronomy and culture! I’m sure you’ll get great ideas and inspiration for new recipes!

  57. This was really tasty!!! Very flavorful. I really enjoyed it 🙂

  58. What pan do you use?  I need a new skillet.  Thanks!!

  59. This is WONDERFUL! Thanks for this recipe!

  60. This is delicious!! I added some Caldo de Tomate. It was some of the best “rice” I have tasted! Thank you!

  61. any idea what the carb count is for this? thanks

  62. Amazing and so fast!

  63. Please remove my LAST name from my previous post.

  64. I like listening love Mexican food but I’m on Weight Watchers so I’ve been making low point versions of my favorite dishes. A side dish with Mexican was always beans(boring) or rice very high in points. I made this cauliflower “rice” dish for myself and a fellow Mexican food aficionado who kept kidding about the quotes around the word rice.  He kept saying it’s cauliflower until we both tasted it. AMAZING it IS Mexican rice-definitely a keeper. I’m ordering your cookbook today. Thank you for letting me really enjoy Mexican again!!!

  65. Trader Joe’s sells cauliflower rice.

  66. This was my first time making any type of cauliflower “rice” and I am really glad I chose this recipe for my first one because it is fantastic!! I am definitely going to be making this again and possibly adding corn and black beans and some shredded chicken. I see endless possibilities for this one even going to send it to my daughter to add to her recipe repertoire!

  67. This was so very good! I make my own cauliflower rice cause it’s cheaper! I also added a half cup of black beans and half cup of corn to make it a complete meal! Yummy!!! 

  68. Can I use frozen riced cauliflower?

  69. Gina, just made this and mixed it 60/40 with basmati and wild rice… My husband won’t stop saying how fantastic it is and has asked when we can have it again!

    Thanks again for your great recipes, we’re loving them in the UK!!

  70. Yum! This was so good! For sure the best preparation of cauliflower rice I’ve made. I added some lime juice and that really took it over the top. Thank you for the awesome recipe!

  71. Gina I just listened to you on Just Jenny this mornig and what a coincidence – I googled mexican caulifower rice and up popped your website.   Making this with chicken tomorrow night 🙂

  72. Thinking of adding cooked black beans for protein. A complete meal. Has anyone tried this? 

  73. I made this with the “flacos” tonight. So delicious! I couldn’t believe the WW point values! Husband loved it, too! 

  74. This is a staple in our house. Boyfriend had this 3 times before he realized he wasn’t actually eating rice. 🙂

  75. I would not put cumin on this dish, very few Mexican dishes are seasoned with cumin. I personally cannot stand the flavor.

    • Depends on your part of Mexico. Cumin is very common in Mexican/Tex-Mex dishes. With any spice though, if you don’t like it, leave it out or substitute for something you enjoy.

  76. Love thos, it’s a great way for kids to eat their vegtables.

  77. Hi I am in the UK so I wonder if you could clarify a couple of things for me please? By tomato paste do you mean puree (you get it in tins and squeezy tubes) and in another recipe you refer to a tin of tomato sauce …..tomato sauce in the UK is ketchup. Is that what you mean? A tin of ketchup?

  78. The best Mexican cauliflower rice recipe i have ever had. Try to not overcook the cauliflower, a slight crunch or denseness once complete makes all the difference.

  79. This was wonderful! Served the first half with chicken marinated in olive oil, orange juice, lime juice, garlic, and oregano. Today we are having the second half with soft fried eggs for lunch.

  80. AMAZING! I crave this frequently. Thanks so much 🙂

  81. Gina,,
    This was so delicious..thank you! I love your recipes! I will be turning the leftovers into brunch tomorrow with some sliced avocado and poached egg 🙂

  82. Thank you for sharing this Mexican-Califlower-Rice. Excellent !! Nice and healthy substitute for Spanish Rice. Grate my cauliflower. Used your recipe … I had more than 4 cups … maybe 6. Used more onion and garlic, more cumin, extra tomatoes, oregano, tomato paste and rest of ingredients. I cooked a little longer. Easy …. delicious. It was good with my Crock Pot Chicken, Green sauce with zucchini. and served it with green salad. I have been experiementing with diff. ways to use cauliflower as substitute for rice for Asian food and also substitute for mashed potatoes. My husband been loving these variety … Thank you for
    sharing this one. This is definitely a KEEPER !!

  83. This was a great and easy recipe to make. I added ground turkey to make it more hearty and froze to bring to work for lunch. I made sure not to overcook the cauliflower and it has held up well.

  84. Just made this tonight and it was AMAZING. Thank you for this recipe! 
    My neighborhood store doesn’t sell cf crumbles so I made them myself with the grater/shredder insert of my food processor. A 2.25# cf head made  7 cups of crumbles.

  85. this came out horrible!…… too AL dente….Something was not right for me ….

  86. I wonder why it is any points at all? I am on Weight Watchers and I am not going to count the points in it at all.
    It must be 2 for the whole recipe? I did make this and it is AWESOME!!! I mixed a cup of this with 4 oz of chicken and green beans. Yummy!!

    • Marcy, the recipe has points because of the light amount of oil used to saute the onions. So 1 SPoint per serving sounds right.

  87. My spouse is very anti cauliflower but I’ve managed to sneak it into mashed potatoes. Is the cauliflower flavor in this strong? I want to try it with chicken and black bean tacos!

  88. This is beyond delicious!!! My husband and i had this tonight with your cilantro lime shrimp (also fantastic). We put this and the shrimp on thin corn tortillas. My husband “doesn’t like cauliflower) and LOVED this! We are both doing Weight Watchers and your recipes have been a total game changer. I cannot wait for your next book. THANK YOU!

  89. I made this last night and it was fabulous!  Id love to be able to double the recipe and freeze for weeknight dinners later on. Has anyone tried freezing and reheating?

  90. This was really good. . I was in a hurry so cheated a bit.  I used rotel canned tomatoes & chilies instead of the tomatoes and jalapeño.  I also left the onion out and used taco seasoning in place of the other seasoning. I’m just lazy maybe but it came out great!

  91. Made this last night. Used food processor to crumble the cauliflower, tastes great! 

  92. If anyone wants to make their own that has a bit more texture like rice, I shred mine on the shredder attachment to my food processor and its a great texture!

  93. I get my riced cauliflower at Trader Joe’s. Love this recipe! I decided to use this as a “Meatless Monday” meal, but I added black beans to the recipe for protein….delicious and filling!

  94. This was absolutely delicious!  Cauliflower crumbles are not difficult to make if you can’t find them prepackaged.  My kids really enjoyed this as well.  I will be making this again for sure.  

  95. I made this yesterday and it was quick,  easy and delicious.  I love that it is only 1 smartpoint per serving.

  96. Is this reheatable? I’d love to make it ahead for a party.

    • I reheated it the next day for leftovers but it does make the cauliflower more tender so for that reason, better the day before.  Overall, I really thought it was a quick recipe to throw together.

  97. I made this last night but used (2) Rotel Tomato and Green Chili cans instead of the tomatoes and jalapenos since I had them on hand. It turned out delicious! I haven’t tried making the recipe as is, so I can’t compare, but great sub option (especially if you hate chopping vegetables).

  98. Made this “rice” for dinner tonight. It was kid and husband approved. Thanks!

  99. Just made this tonight – a total winner that will be in my rotation from now on especially at 58 calories a cup!

  100. I made this last night & was so good!  I always have a bag of chopped peppers onion mix in the freezer (buy veggies on sale & make my own mix) & also freeze dollops of tomato paste so had all the ingredients.  I probably used more veggies than you, left out the hot stuff because we don’t care for, added a tiny bit of water.  So good – having some leftovers with an egg for breakfast.  Please come up with some additional versions – savory, balsamic glaze. – want to try more!!!!

  101. I just finished dinner and I had to get online to let you know: This was delicious!!

  102. I cannot stop making your recipes, Gina! I made this tonight with Cuban shrimp and had two servings (and was still spoon low cal). Absolutely flavorful and delicious as usual. Thank you so much for continuing to put out these great recipes.

  103. Making it short: Tried it – loved it!

    What’s really fitting amazing with garlic-tomato taste is Gazpacho! Doesn’t matter if you like to drink it – all andaluzian style – or serve it as a soup before!

  104. I made this recipe yesterday and it was very delicious.  

  105. I tried cauliflower rice once and hated it. You’ve inspired me to try again.

  106. Hi! When I use the WW calculator, the Smart Points shows as 2 points, not 1. 

    • The only accurate way to determine any recipe’s SmartPoints® value is to plug the ingredients into the recipe builder on the Weight Watchers website (Click on “My Foods,” select “Recipe,” and click “Create a recipe.”) which does not count fruits and vegetables in recipes in the calculations as they are now 0 points.

      The SmartPoints® calculator isn’t meant for recipes and will often give you the wrong points (usually higher). So if you see a recipe with a SmartPoints® value that’s different from what the calculator tells you, now you know why! Test it out for yourself!

      • This is not necessarily true…if you change your fruit or vegetable by juicing, blending or processing, then if you enter it correctly in your recipe builder, it does indeed make the fruit or vegetable worth points.

      • I just checked and after you put in all the ingredients and instructions there is a box for more details and at the bottom of that you will see a small box that says :This is a Drink. When you check that it will correctly calculate for a smoothie.

  107. I made cauliflower a lot of times but never think of making it with rice. Looks yummy, will try it and than comment about its taste.

  108. Didn’t change a thing. Very tasty. Will definitely make again!

  109. I have been making cauliflower rice for years….happy to have a new addition to my repitoire!  Thanks for your creativity!

  110. I second the suggestion for a curry cauliflower “rice” dish! Thanks for all you do, Gina…

  111. Walmart where I am sells cauliflower crumbles, too! It’s by green giant and its in the section where the precut/packaged veggies are. Works great for cauli crust, rice, and mash!

  112. If you are fortunate enough to live near a Wegmans, they usually have riced cauliflower too. 

  113. I meant !!!!   Bad typist!! 

  114. This was so yummy!!  We loved it????????. 

  115. Hey Gina, just FYI – when I rice my cauliflower in my food processor, I use the round blade that looks like a cheese grater, and feed the florets through the tube.  This guarantees that you’re not going to turn it to mush, and it rices it perfectly every time!  I highly recommend trying it that way, assuming you have that blade.  No chance for screwing it up, and I bet you’ll think it’s so easy that you won’t spend more money buying the pre-cut cauliflower again!

    • Thanks for the tip! I usually pulse in my food processor but it’s such a fine line between crumbles and “aaagh”!!

    • Is that using the ninja? 

    • Can you freeze the crumbles for later? This is so much more cost effective. 99 cents for a head of cauli vs. $4.49 for the bag! I’m on a low carb diet and use crumbles at least 5 times a week!

      • I saw a tip about throwing the cauliflower florets in a blender and cover with water. Blend a few seconds and drain the water. Very easy to make it riced 

      • Maryann- I always buy a couple of heads and process them on the weekend. It will keep well in a freezer bag. You can then just take out what you need and saute directly from the freezer. Never had issues with it being mushy, and it cuts down on prep time.

  116. Talk about timing! I have a cauliflower in fridge, and I am having tacos tonight!  Thank you so much!

  117. Thank you. Serving this with the Grilled Steak Lettuce Tacos tomorrow night! You rock, Gina, and have made my and my husband’s weight loss goals and maintenance so much easier, and delicious, this past 15 months!

  118. Hi Gina!!! Think I can I use tomato sauce instead of paste??? I have all the other ingredients. 

    • So good. Thanks for another terrific recipe. I served this with ground turkey that I seasoned with DIY taco seasoning. I topped it with chopped fresh onion, tomato, cilantro, and avocado. Cheese and Greek would be great additions but I doing the Whole30 thing. 

  119. Is the smoked paprika 1/4 teaspoon?

    • 1/4 teaspoon, yes.

      • Just thought I’d point out that the unit of measure for the paprika is still missing in the ingredients list. The OP didn’t mention that it was missing, so you might not have noticed that that was why she was asking. Thank you for all of the great work you do on this blog! It makes all of our lives so much easier and healthier!

      • 1/4 teaspoon. Updated now 🙂

  120. I have all the ingredients and will make this tonight with the grilled steak tacos you posted yesterday. Next you will have to do some sort of Indian-curry cauliflower rice. 🙂

  121. Gina, you’re right on time! I just sat down to make my grocery list, to include the Grilled Steak Lettuce Tacos, and now I’m adding this to my list. Yay! Thanks! 

  122. How do I make cauliflower crumbles? They do not sell them in my grocery stores. Thanks!

  123. YUM!!! THANKS

  124. Cups-wise, what does a half a medium onion turn out to be for you? I’ve come to realize this is very different depending on where in the country people live, as the size of onions is dependent on where they are grown. Plus, i buy bags of four onions, chop and freeze them in batches, so I just pour what i need out from the bag most nights.

    So, like, 3/4 cup?

    • hello beth,
      that is such a good idea with your onions chopping and freezing them i always feel like mine go bad before i can use them
      thank you for the tip