A healthy alternative to traditional rice gets a spicy twist with this Mexican Cauliflower Rice.
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So, you know that I love cauliflower rice. It has revolutionized my cooking, providing me with an alternative to regular rice. It means doing away with unnecessary carbs and planting more veggies in my family’s meals (not an easy feat, I assure you). A question I find myself asking now is, What else can I do with it?
This Mexican Cauliflower Rice is an answer to that question. It takes the flavors you associate with south-of-the-border cuisine—red pepper, cumin, coriander, paprika—and applies them to the rice. And because cauliflower has a neutral taste, those Mexican flavors can shine.
Those on a keto diet might want to try my Keto Mexican Cauliflower Rice; those who might find all that flavor overwhelming might like to try Cilantro Lime Cauliflower Rice (a.k.a. Mexican Cauliflower Rice LITE). But if you don’t have any dietary restrictions and love Mexican food, read on!
Is Mexican Cauliflower Rice Healthy?
Yes, the ingredients are pretty much all natural, packed with nutrients, and suitable for those on paleo, Whole30, vegetarian, vegan, dairy-free, or gluten-free diets. And because we’re using cauliflower instead of traditional rice, we’re cutting down on carbs and calories and ramping up our fiber, vitamin C, and antioxidants.
How Do you make cauliflower Rice?
First, cut your cauliflower (I’m presuming you have a head of cauliflower in your possession) into florets. Though you now have a number of options, the easiest way to rice it would be with a food processor. Simply add the florets to the processor and pulse away. It’s best to pulse instead of constantly run it so you have the chance to inspect the cauliflower’s consistency and not reduce it to mush. If you don’t have a processor, you can either use a blender (you may need to chop up the cauliflower into smaller pieces) or grate it like you would cheese. If none of those are options, you can always chop it up with a chef’s knife and cutting board. If you would like more info, I’ve written an article that goes into more detail.
INGREDIENTS
- 1 tbsp olive oil
- 1 small onion, finely diced
- 2 cloves garlic, crushed
- 1 red pepper, diced
- ½ tsp ground cilantro
- ½ tsp ground cumin
- 1 tsp ground smoked paprika
- 2 tomatoes, diced
- 3 cups cauliflower rice
- 1 tbsp tomato paste
- 1 cup vegetable stock
- salt and pepper
INSTRUCTIONS
Sauté
In a nonstick pan, drizzle in the olive oil and then sauté the onions, garlic, red pepper, and tomatoes for 5 minutes.
Add
Add in the ground coriander, cumin, smoked paprika, and cauliflower rice. Stir and sauté for another 5-8 minutes.
Simmer
Pour in the tomato paste and stock and sprinkle in a pinch of salt and pepper. Stir it all together and let it bubble away, stirring for 10–12 minutes or until the liquid has mostly cooked away.
DEVOUR!
Tips & Tricks to Making a Perfect Mexican Cauliflower Rice
- You can customize your rice while blending. Go easy on the pulse button if you like larger grains; prolong the process for finer grains.
- Use cauliflower that is blemish-free, with bright green leaves.
- If your mix is looking a bit dry, add more stock.
- If you’re concerned with the moisture in your rice, warm it up in the oven on LOW to dry it out slightly and even add a bit of crispness.
FAQs
Sure. I use vegetable stock so that it abides by more dietary restrictions, but if they don’t apply to you, then use whichever stock you prefer.
If convenience is an issue, then buy it pre-riced. If you buy it frozen, let it thaw completely and then soak up as much moisture as you can.
Once you’ve riced your cauliflower, press it between paper towels. It’s that excess moisture that’s turning your cauliflower to mush.
I love adding some cilantro and lime juice to add a bit of freshness. But feel free to tinker as much as you like with your spices!
Add in some chopped jalapenos or serranos, or a pinch of chili powder.
Serving Suggestions
Mexican Chicken Bowls With Cauliflower Rice: Turn your Mexican Cauliflower Rice into a full-fledged meal with the addition of chicken.
Easy Southwest Tofu Scramble With Cauliflower Rice: If chicken isn’t your thing, incorporate tofu with this southwest dish that isn’t TOO far from the Mexican border!
Cauliflower Rice Burrito Bowl: Totally in line with the Mexican theme is this recipe for a burrito bowls.
how to prep and store your mexican cauliflower rice
Let your rice cool completely. Store it in an airtight container then in the fridge for up to 4 days. You can either microwave it or warm on LOW on the stovetop, stirring occasionally so that it doesn’t stick together. I don’t recommend freezing, as cauliflower rice will turn to mush upon thawing.
Ingredients
- 3 cups Cauliflower rice
- 1 Tbsp Olive oil
- 1 Small Onion finely diced
- 2 Cloves Garlic crushed
- 1 Red Pepper diced
- ½ tsp ground Coriander
- ½ tsp ground Cumin
- 1 tsp ground Smoked Paprika
- 2 Tomatoes diced
- 1 Tbsp Tomato Paste
- 1 cup Vegetable Stock
- Salt and Pepper
Instructions
- In a nonstick pan, drizzle in the olive oil and then sauté the onions, garlic, red pepper, and tomatoes for 5 minutes.
- Add in the ground coriander, cumin, smoked paprika, and cauliflower rice. Stir and sauté for another 5-8 minutes.
- Pour in the tomato paste and stock and sprinkle in a pinch of salt and pepper. Stir it all together and let it bubble away, stirring for 10-12 minutes or until the liquid has mostly cooked away.
Tips & Notes:
- Use cauliflower that is blemish-free, with bright green leaves.
- If your mix is looking a bit dry, add more stock.
- If you’re concerned with the moisture in your rice, warm it up in the oven on LOW to dry it out slightly and even add a bit of crispness.
Nutrition Info:
Recipes written and produced on Food Faith Fitness are for informational purposes only.
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