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Mexican Cauliflower Rice

Mexican Cauliflower Rice
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Mexican Cauliflower Rice is a flavorful, low-carb alternative to traditional rice, featuring finely chopped cauliflower sautéed with fresh herbs, spices, and vegetables. This healthy, vibrant dish is quick to prepare, packed with authentic Mexican flavors, and perfect for keto, paleo, vegan, or general healthy eating.

Ingredients

Scale

Main Ingredients

  • 1 medium head cauliflower, grated or riced (about 4 cups)
  • 2 tablespoons olive oil
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 1 jalapeño, finely chopped (optional, adjust based on heat preference)
  • 1 teaspoon cumin
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon chili powder
  • Salt and pepper, to taste
  • 2 medium fresh tomatoes, chopped or 1/2 cup salsa
  • 1/4 cup fresh cilantro, chopped
  • 1 tablespoon fresh lime juice

Optional Vegetables & Add-ins

  • 1/2 cup corn kernels
  • 1/2 cup diced bell peppers
  • 1/2 cup black beans (cooked and drained)
  • 1/2 cup diced zucchini
  • 1/4 cup green peas

Optional Garnishes

  • Slices of avocado
  • Crumbled queso fresco
  • Extra fresh cilantro leaves

Instructions

  1. Prepare the Cauliflower: Rinse the cauliflower, remove leaves and core. Grate with a box grater or pulse in a food processor until it has a rice-like texture. Pat dry to remove excess moisture and set aside.
  2. Sauté Aromatics: Heat olive oil in a large skillet over medium heat. Add diced onion, minced garlic, and chopped jalapeños. Cook for 3 to 4 minutes until softened and fragrant.
  3. Add Spices and Tomatoes: Sprinkle cumin, smoked paprika, chili powder, salt, and pepper into the skillet. Stir to combine, then add chopped tomatoes or salsa. Let simmer for about 5 minutes to meld the flavors.
  4. Incorporate Cauliflower Rice: Add the riced cauliflower to the skillet, toss well to coat with the spice and tomato mixture. Cook for 5 to 7 minutes, stirring occasionally, until the cauliflower is tender but still has some firmness.
  5. Finish with Fresh Elements: Remove from heat and stir in freshly chopped cilantro and lime juice. Adjust salt and pepper to taste. Serve warm, optionally garnished with avocado slices, crumbled queso fresco, and extra cilantro leaves.

Notes

  • Dry the cauliflower well after rinsing or ricing to prevent the dish from becoming watery.
  • Use freshly ground cumin and chili powder for best flavor.
  • When cooking large amounts, do so in batches to avoid steaming the cauliflower.
  • Avoid overcooking cauliflower rice to keep its texture vibrant and slightly firm.
  • Add jalapeño gradually to control the level of heat.

Nutrition

Find it online: https://deliceflash.com/mexican-cauliflower-rice/