mexican cauliflower rice

Low Carb Mexican Cauliflower Rice is a healthy, paleo friendly, keto friendly, vegan side dish recipe that is bursting with mexican flavors and ready in 30 minutes!

Low Carb Mexican Cauliflower Rice

Cauliflower Florets (stems removed and washed)

Olive oil

Onion (finely chopped (small))

Cloves (minced)

Jalapeno (finely chopped)

Tomatoes (finely chopped)

Bell Peppers (diced)

Cumin Powder

Paprika Powder (or red chilli powder)

Coriander / Cilantro (chopped)

Salt

cilantro (sliced avocados, jalapenos, lime juice etc for topping)

Add cauliflower florets to a food processor or chopper and pulse till the cauliflower resembles small bits (like rice). Make sure not to go all the way or it can turn mushy. See picture for reference.

Heat oil in a pan and add onions, garlic and jalapenos. Stir fry for a few minutes till the onion is translucent and the garlic is fragrant.

Add tomatoes, cumin powder, paprika powder and salt to the pan. Cook the tomatoes for a few minutes till they soften. Add the diced bell peppers and cauliflower rice to the pan and mix well. Stir fry the cauliflower for 3-4 minutes till it's tender.

Top with your favorite topping and serve hot.

Seasoned and spiced Mexican cauliflower rice is low carb and a grain-free side dish where chopped florets mimic the texture and look of rice.

Mexican Cauliflower Rice

cauliflower

olive oil

garlic

onions

jalapenos

cumin

tomato paste

tomatoes (¼-inch dice)

unsalted chicken stock (or vegetable stock)

kosher salt (plus more as needed for seasoning)

cilantro

Cut cauliflower into 1-inch florets, this should yield about 8 cups.

Working in batches, add half of the florets to a food processor, or blender.

Process or pulse until small rice-sized pieces are made, about 6 to 8 pulses. Transfer to a bowl and process the remaining florets into cauliflower rice.

Heat a large saucepan over medium heat. Add the olive oil, once shimmering add the garlic and saute for 30 seconds.

Add the garlic and onion and saute for 1 minute.

Add the jalapenos and saute for 30 seconds.

Add the cumin and saute for 30 seconds.

Add the tomato paste and saute for 30 seconds.

Add the tomatoes and saute for 1 minute.

Add the cauliflower rice, chicken stock, and salt, stir to combine.

Cover and simmer for 6 minutes, stirring halfway through.

Uncover and continue to cook the cauliflower rice until almost dry, about 3 to 4 minutes.

Turn off the heat and taste the cauliflower rice. Season more salt as desired.

Stir in chopped cilantro, fluff the rice with a fork and serve immediately.

This Mexican Cauliflower Rice is a one pan wonder! An easy keto skillet meal the whole family will love. They won’t even notice it’s low carb and grain-free. Winning!

beef

onion

red pepper (diced)

tbsp taco seasoning

tomatoes

cauliflower rice (fresh

chicken broth

Cheddar cheese

In a large skillet over medium heat, brown the ground beef until almost cooked through (just a little pink). Add the onion and pepper and continue to cook until no longer pink. Stir in the taco seasoning.

Add the tomatoes and cauliflower rice and stir to combine. Stir in the broth and bring to a simmer. Reduce the heat to medium low and cook until the cauliflower rice begins to soften (8 to 10 minutes for frozen).

Sprinkle the skillet with the cheese and cover. Let cook until the cheese is melted, 3 or 4 minutes. Remove from heat and top with your favourite toppings like sour cream, avocado, and chopped cilantro.

https://www.youtube.com/watch?v=558eZSj33JY

This low carb Mexican Cauliflower Rice Skillet recipe is a quick and easy keto meal that the whole family will love! https://alldayidreamaboutfood.com/low-carb-mexican-cauliflower-rice/

Low Carb Mexican Cauliflower Rice Skillet

Fresh, healthy riced cauliflower flavored with Mexican flavors! It&#x27;s the perfect side or main dish.

Teaspoon Lime Zest (about 2 limes)

Cup Lime Juice (about 3 limes)

Tablespoons Olive Oil

Tablespoon Agave

Teaspoon Kosher Salt

Teaspoon Chili Powder

Teaspoon Cumin

Pound Bag Riced Cauliflower

Tablespoon Red Onion, Diced

Cup Mini Sweet Peppers, Sliced Thin

Tablespoons Jicama, Diced

Cup Gluten Free Bacon, Cooked And Roughly Chopped

Tablespoon Cilantro, Chopped

Tablespoons Cotija Cheese (If you are dairy free

Cup Pico De Gallo Salsa, (buy your favorite safe brand)

Bring about 6 cups of water to a...

Bring about 6 cups of water to a boil in a saucepan.  Add riced cauliflower and cook for 5-7 minutes. 

Drain the cauliflower in a fine mesh strainer...

Drain the cauliflower in a fine mesh strainer and place in your mixing bowl.

Add the rest of the ingredients to the...

Add the rest of the ingredients to the cauliflower.

Place the dressing ingredients in a small mason...

Place the dressing ingredients in a small mason jar, seal with the lid and shake to combine. 

Add to the cauliflower mixture and stir to...

Add to the cauliflower mixture and stir to combine. Serve warm or cold.

Properly prepared, cauliflower rice is chewy, nutty, and deliciously addictive. For best flavor and texture, make the rice from scratch using a fresh head of cauliflower. Cauliflower happily absorbs seasonings, so be generous - jalapeno, garlic, tomato paste, lime juice, and cilantro are each prominent but balanced in our Mexican cauliflower rice. This dish is both easy and flexible, make in one skillet, and ready in under 30 minutes.

cauliflower (riced)

white onion (finely diced)

garlic (minced)

jalapeno

tsp sea salt

tsp cumin

paprika

tbsp fresh chopped cilantro

lime juice

Rice the cauliflower. Slice the florets from the head of the cauliflower. Fit a food processor with the s-blade. Place half the florets into the bowl of the food processor and pulse until riced, scraping down the sides once halfway through to catch any larger pieces. Scrape out the riced cauliflower and repeat with the remaining florets.

Heat a skillet over medium high heat. Add the oil and heat until it shimmers.&nbsp;Add the onion and sautee until soft and translucent, stirring occasionally, 5-6 minutes.

Add the garlic and jalapeno and sautee until fragrant, 1-2 minutes.

Add the tomato paste, salt, cumin, and paprika and stir into the vegetables.&nbsp;

Add the cauliflower rice and stir continuously until all ingredients are incorporated. Continue sautéing, stirring occasionally, until the cauliflower releases its liquid and is dry and fluffy.

Remove the Mexican cauliflower rice from heat. Stir in the cilantro and lime juice. Serve immediately.&nbsp;

https://content.jwplatform.com/videos/kOJeBrSD.mp4

Mexican cauliflower rice is our favorite low carb side dish for tacos and so much more! It's ready in just 25 minutes and packed with flavor.

Top 5 mexican cauliflower rice recipes from across the web

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Mexican Cauliflower Rice

Mexican Cauliflower Rice

Mexican Cauliflower Rice

Mexican Cauliflower Rice

Top 5 mexican cauliflower rice recipes from across the web

The most viewed mexican cauliflower rice recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Low Carb Mexican Cauliflower Rice

Mexican Cauliflower Rice

Mexican Cauliflower Rice

Mexican Cauliflower Rice

Mexican Cauliflower Rice

The most viewed mexican cauliflower rice recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine