Mexican Cauliflower Rice

Serving Size: 10

This very low carb Mexican cauliflower rice is a healthy, paleo-friendly, keto-friendly, vegan side dish recipe that is bursting with Mexican flavors! It is the perfect side dish to taco bowls, fajitas, or inside burritos.

Recipe by:

Cook Times

Active Prep15

Hands-On Cook10

Hands-Off Cook0

Passive0

Total Time25

Recipe Serving Size10

Cooking Tools Required

Cutting board, Food Processor, Measuring cups and spoons, Saute pan, Sharp Knives

Ingredients

4 pound cauliflower florets for 10 servings, use 2 a large cauliflower heads cut into florets, stems removed and washed, or 4 pounds of frozen riced cauliflower
1 tablespoon extra virgin olive oil or avocado oil
1 onion small, finely chopped
5 clove garlic minced
1 jalapeno pepper finely chopped
8 ounce canned tomato sauce
2 teaspoon ground cumin
1 teaspoon Kosher salt or to taste
1 teaspoon paprika or red chilli powder
½ teaspoon freshly ground black pepper
2 tablespoon fresh cilantro chopped

FOR TOPPING - OPTIONAL

1 lime juiced
avocado sliced
fresh cilantro
1 jalapeno pepper diced

Instructions

Add cauliflower florets to a food processor or chopper and pulse till the cauliflower resembles small bits like rice. Be careful not to turn it mushy.
Heat oil in a large pan and add onions, garlic, and jalapenos. Stir fry for a few minutes till the onion is translucent and the garlic is fragrant, about 2-3 minutes If you don’t like the food too spicy, de-seed the jalapeno.
Add the riced cauliflower and cook 3 to 4 minutes until tender.
Now add in cumin, paprika, black pepper, salt, tomato sauce. Continue to stir around until the tomato sauce dissolves in the mixture. If the mixture is too dry, add in water by the tablespoon. If the mixture is slightly wet, continue to cook until the liquid dissolves. Remove from heat and stir in the chopped cilantro.
Serve hot with garnished cilantro, lime juice, and added salt to taste.

Reheating Instructions

Leftovers should last, covered in the refrigerator, 3 to 5 days. Uncooked cauliflower rice can be stored in freezer bags and frozen 1 to 2 months. Reheat in a microwave until it's warm all the way through.

Nutrition