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Mexican Cauliflower Rice Recipe

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3.9 from 48 reviews

A quick and flavorful Mexican Cauliflower Rice recipe that serves as a healthy, low-carb alternative to traditional rice. This vibrant dish combines riced cauliflower with sautéed vegetables and spices, making it a perfect side or base for your favorite Mexican-inspired meals.

  • Total Time: 20 minutes
  • Yield: 4 servings

Ingredients

Vegetables

  • 1 head cauliflower (cut into florets)
  • 1/4 onion (diced)
  • 1 jalapeño (minced)
  • 1 carrot (diced)
  • 1/2 cup frozen peas
  • 3 cloves garlic (minced)
  • fresh cilantro (chopped, for garnish)

Seasonings & Sauces

  • 2 tablespoons extra virgin olive oil
  • 1/4 cup tomato sauce
  • 1/2 teaspoon kosher salt
  • 1 teaspoon cumin
  • 1/2 teaspoon paprika
  • 1/4 teaspoon ground black pepper

Instructions

  1. Rice the Cauliflower: Add the cauliflower florets to a food processor or chopper and pulse several times until the cauliflower breaks down into rice-sized bits. Be careful not to over-process to avoid a mushy texture.
  2. Sauté the Vegetables: Heat the extra virgin olive oil in a large nonstick skillet over medium heat. Add the diced onion, minced jalapeño, diced carrot, and frozen peas. Stir fry the mixture until the onion becomes translucent, about 2 to 3 minutes.
  3. Cook the Cauliflower Rice: Add the riced cauliflower and minced garlic to the skillet with the sautéed vegetables. Cook for 3 to 4 minutes, stirring occasionally until the cauliflower rice is tender but not mushy.
  4. Add Seasonings and Sauce: Pour in the tomato sauce and sprinkle the kosher salt, cumin, paprika, and ground black pepper evenly over the mixture. Stir well to combine all ingredients, and cook for an additional 1 minute to heat through and let the flavors meld.
  5. Finish with Cilantro: Remove the skillet from heat and stir in the chopped fresh cilantro for a burst of freshness. Serve warm as a side dish or base for your favorite Mexican meals.

Notes

  • For a spicier dish, leave the seeds in the jalapeño or add an extra one.
  • You can substitute frozen peas with fresh peas or corn for different flavors.
  • Make sure not to overcook the cauliflower rice to retain its texture and avoid sogginess.
  • This dish can be stored in an airtight container in the fridge for up to 3 days.
  • For added protein, consider mixing in black beans or cooking with diced chicken breast.
  • Author: ELLA
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Category: Side Dish
  • Method: Stovetop
  • Cuisine: Mexican
  • Diet: Low Carb

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