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    You are here: Home » Meal Type » Side Dishes » Mexican Cauliflower Rice

    Mexican Cauliflower Rice

    June 22, 2020 By Danielle Esposti 67 Comments

    May contain affiliate links.See our Privacy Policy and disclosure.

    Go to Recipe
    Pinterest collage for a mexican cauliflower rice keto bowl recipe.
    Pinterest collage for a mexican cauliflower rice recipe.
    Gluten free mexican cauliflower rice in a blue bowl with cilantro and a lime wedge.

    With one pan and 25 minutes, low carb Mexican Cauliflower Rice can be on your table. This tasty side dish is the perfect addition to a festive Taco Tuesday spread and an easy way to squeeze just a little more nutrition onto your plate without sacrificing one bit of flavor! Naturally Whole30, paleo, grain free, and keto friendly.

    Gluten free mexican cauliflower rice in a blue bowl with cilantro and a lime wedge.
    Jump to:
    • How to Make Mexican Cauliflower Rice
    • Can I use Frozen Cauliflower Rice?
    • Can I use Store-Bought Cauliflower Rice?
    • Is Mexican Cauliflower Rice Spicy?
    • Is Cauliflower Rice Healthy?
    • What to Serve with Mexican Cauliflower Rice
    • Tips for Making This Recipe Perfectly
    • More Easy Side Dish Recipes
    • Recipe

    It’s no secret that Cameron and I love Mexican food. And it’s no secret that I love to sneak extra veggies onto our plates whenever possible.

    Enter Mexican Cauliflower Rice.

    To be honest, I received major side eye when I told Cameron I was making a cauliflower rice version of his beloved side dish. He was not amused.

    That is, until I presented him with a bowl of this low carb flavor bomb, first smothered with my slow cooker cilantro lime chicken, and later served with a runny egg and avocado.

    Mexican cauliflower rice keto bowl with avocado, poached egg, cabbage, and queso fresco.

    Instant convert! And you will be too.

    This low carb and keto friendly side dish will become a staple in your kitchen. It’s packed with all of the flavor of traditional Mexican rice, but with loads more nutrients (and less guilt if that’s your thing).

    How to Make Mexican Cauliflower Rice

    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 florets in the bowl of a food processor before and after being riced.
    • Divide a head of cauliflower into bite sized florets; smaller pieces will process more evenly.
    • Place the cauliflower florets into a food processor fitted with a standard s-blade; for best results, don’t fill the bowl more than halfway full or the cauliflower won’t evenly process. You’ll need to do this in 2, maybe 3, batches depending on the size of the cauliflower.
    • Press the “pulse” feature 20-30 times, or until the florets have been processed into a fine, rice-like texture. It’s okay if there are some slightly larger pieces. Just be sure to pulse, not blend, so that you don’t end up with mush.
    Ingredients for mexican cauliflower rice arranged on a cutting board atop of cement table.
    • This recipe moves pretty quickly, so get your mis en place (aka “prep”) in order before you start.
    • You’ll need a chopped white onion, minced garlic, minced jalapeno, tomato paste, cumin, paprika, salt, some fresh lime juice, and lots of chopped cilantro.
    A collage showing how to make mexican cauliflower rice in a skillet.
    • Heat oil in a 12″ non-stick skillet over medium high heat. Add the onion and sautee until soft and starting to brown around the edges.  Then add the minced garlic and jalapeno and sautee until very fragrant.
    • Add the tomato paste, cumin, paprika, and salt. Work the tomato paste and spices into the vegetables until evenly distributed.
    • Add the riced cauliflower to the skillet. Stir, stir, stir until the rice is worked into the skillet ingredients. Continue sautéing, stirring occasionally, until the cauliflower releases its moisture and is cooked through, but not completely soft. Be sure to stir frequently so the cauliflower cooks evenly.
    • Once cooked through, remove from heat and stir in the lime juice and cilantro. Taste for seasoning, and adjust as needed with salt, lime juice, or cilantro.

    A note about texture – depending on the size of the cauliflower rice and how much moistures it contains, the cooking time will vary. The best way to know the rice is cooked is to taste it. Fully cooked cauliflower rice will be chewy, but still a bit firm with a light bite. Overcooked cauliflower rice can be soggy, so pay attention to the pan and start tasting for texture around the 5-minute mark.

    Side view, cooked mexican cauliflower rice in a skillet with a wood spoon.

    Can I use Frozen Cauliflower Rice?

    Yes, but with notes and caution. Frozen cauliflower rice should first be defrosted and then thoroughly dried – simply place into a cotton kitchen towel and wring it out. Frozen cauliflower rice will cook more quickly, so be sure to pay attention to the pan.

    Can I use Store-Bought Cauliflower Rice?

    Again yes, but with notes. Most grocery stores carry bagged, pre-rice cauliflower in the produce section, and it sure is convenient. Look for bright white cauliflower rice, without a hint of a green tint (the latter is a signal that the cauliflower was under-ripe, or parts of the stem and/or leaves were riced). The packaging can cause the rice to sweat and release moisture, so be sure to wring it out before using.

    Is Mexican Cauliflower Rice Spicy?

    Not overly so! There is some spice from the jalapeno, but it’s more flavor and less heat. To make it spicier, keep some of the seeds from the jalapeno, and/or add up to a teaspoon of chili powder.

    Is Cauliflower Rice Healthy?

    Healthy is subjective, so – that’s up to you! I can tell you that this recipe is Whole30, paleo, and keto friendly, and naturally vegan and grain free. In our house, it’s a great way to sneak extra vegetables onto our plates without feel deprived.

    Mexican cauliflower rice keto bowl with avocado, poached egg, cabbage, and queso fresco.

    What to Serve with Mexican Cauliflower Rice

    You can use this Mexican cauliflower rice anywhere you’d use regular cauliflower rice:

    • As a side dish for low carb tacos or fajitas
    • Topped with cilantro lime chicken or seasoned black beans
    • Stuffed into burritos

    But my favorite way is for breakfast – yes, breakfast! I whipped up a keto bowl and it was OMG delicious. Layer the mexican cauliflower rice into a bowl with a bit of shredded cabbage for crunch; top with half an avocado, a poached egg, and a little queso fresco if you’re feeling frisky. Easy, nutritious, and filling.

    Tips for Making This Recipe Perfectly

    • Process the cauliflower florets in batches for even ricing. Don’t fill the bowl more than halfway full, and be sure to use the pulse feature, rather than blending it on the continuous mode.
    • Use a 12″ skillet. A larger skillet provides plenty of room to cook the cauliflower rice properly (a combination of sautéing and steaming for best flavor).
    • Pay attention the pan and do not overcook the rice. Cooking time may vary, so it’s important to taste for texture starting around the 5-minute  mark.

    More Easy Side Dish Recipes

    • Cauliflower Tabbouleh
    • Cilantro Lime Cauliflower Rice
    • Crunchy Kale Slaw
    • Grilled Corn Salad with Peppers and Basil
    A bowl of vegan mexican cauliflower rice with cilantro and a lime wedge.

    Did you make Mexican Cauliflower Rice? I’d love to know how it turned out! Leave a comment and a rating below.

    While you’re at it, let’s be friends – follow me on Pinterest and Instagram for the latest and greatest.

    Recipe

    A bowl of mexican cauliflower rice with cilantro and a lime wedge.

    Mexican Cauliflower Rice

    4.88 from 25 votes
    Author: Danielle Esposti
    Print Recipe Rate this Recipe Pin Recipe
    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.
    Prep Time: 10 mins
    Cook Time: 15 mins
    Total Time: 25 mins
    Servings : 4
    Calories: 105

    Recommended Equipment

    • Food Processor
    • 12″ Skillet

    Ingredients

    • 1 head cauliflower, riced
    • 1 tbsp olive oil
    • 1 medium white onion, finely diced
    • 2 cloves garlic, minced
    • 1 jalapeno, seeded and minced
    • 3 tbsp tomato paste
    • 1 tsp sea salt
    • 1 tsp cumin
    • ½ tsp paprika
    • 3 tbsp fresh chopped cilantro
    • 1 tbsp lime juice

    Instructions

    • 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. 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. 
    • 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. 

    Notes

    • Make a Mexican Keto Bowl:  combine ¼ of the cauliflower rice with half an avocado, 1 poached egg, ¼ c shredded red cabbage, and 2 tbsp queso fresco. 
      • Nutritional Information: 460 calories / 31g fat / 24 g protein / 13 net carb. 
    • To use frozen cauliflower rice:
      • Defrost in the fridge overnight or in a fine mesh sieve under cool running water.
      • Shake the rice to remove as much moisture as possible.
      • Transfer the cauliflower rice to a cotton kitchen towel and wring out excess moisture.
      • Frozen cauliflower rice will cook more quickly. 
    • To use store-bought cauliflower rice:
      • Look for bright white cauliflower rice, without a hint of a green tint
      • Store packaging may cause the rice to sweat and release moisture, so be sure to wring it out before using.
    • Storage instructions:
      • Store in a tightly sealed container in the fridge for up to 3 days.
      • Reheat in the microwave in 30-second intervals or in a skillet over a medium high flame for 2-3 minutes.
      • If making for meal prep, reserve fresh cilantro and add just after reheating. 

    Nutrition Information

    Calories: 105kcal (5%), Carbohydrates: 15g (5%), Protein: 4g (8%), Fat: 4g (6%), Saturated Fat: 1g (5%), Polyunsaturated Fat: 0g, Monounsaturated Fat: 3g, Trans Fat: 0g, Cholesterol: 0mg, Sodium: 500mg (21%), Potassium: 713mg (20%), Fiber: 5g (20%), Sugar: 6g (7%), Vitamin A: 950% (950%), Vitamin C: 113% (113%), Calcium: 90% (90%), Iron: 1.8% (2%)
    Did you make this recipe?Mention @oursaltykitchen or tag #oursaltykitchen!
    « Chili Lime Chicken
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    Disclaimer: This post and the recipe card may contain affiliate links, which means we receive a small commission (at no cost to you!) if you make a purchase using these links. Rest assured, we only endorse products we own and truly love!

    67 Comments
    Filed Under: 30 Minute Meals, Gluten Free, Grain Free, Keto, Paleo, Side Dishes, Vegan, Vegetarian, Whole30 Recipes

    Reader Interactions

    Comments

    1. Rebecca

      July 29, 2019 at 10:17 am

      I am buying my cauliflower already riced. About how much should I use for this recipe? Thanks!

      Reply
      • Danielle

        July 29, 2019 at 10:45 am

        It’s about four cups, or a pound. This is a great question, I’ll update the recipe card to add this note. Thanks!

        Reply
        • Gladys

          July 03, 2021 at 5:12 pm

          You failed to update.the.recipe card!! This info is important for newbies.

          Reply
        • Joseph

          October 02, 2022 at 8:25 pm

          5 stars
          Please update the recipe card.

          Reply
      • Diane K (foodieforpeace)

        March 13, 2021 at 8:05 pm

        5 stars
        Just finished this dish, which was a side to a local Mexican take out. Easy to prep and prepare. Still has texture but not raw at all. Way tasty. Too good NOT to put in rotation.

        Reply
    2. Gaby

      July 30, 2019 at 10:07 pm

      Hi what are the nutritional facts if just eating the rice? Thanks!!!!

      Reply
      • Danielle

        July 30, 2019 at 10:08 pm

        Hi Gaby – the nutrition card below the recipe is just for the rice. The facts for the bowl are in the notes section of the recipe card.

        Reply
        • Gaby

          July 30, 2019 at 10:48 pm

          Thank you!!!! It was delicious!!!!

          Reply
        • Kim Tankersley

          October 03, 2021 at 6:26 pm

          How many servings? 13 carbs per serving or entire recipe?

          Reply
    3. Nancy

      September 11, 2019 at 9:30 pm

      5 stars
      Excellent recipe! Tastes like Mexican rice but its all vegetables! Suggestion: it would be helpful to give a weight for the cauliflower, or indicate number of cups of the riced cauliflower. I ended up adding 2 more tablespoons of tomato paste to mine as it looked pink instead of reddish. I think my cauliflower was bigger than the recipe intended.

      Reply
      • Jamie

        March 12, 2021 at 7:28 pm

        5 stars
        Absolutely excellent! Wouodbt change a thing. Great recipe

        Reply
    4. joanne fleming

      November 07, 2019 at 12:46 pm

      5 stars
      I have now made this three times and I’m OBSESSED. It’s the best whole30 recipe using cauliflower rice that I’ve ever found.

      Reply
    5. Tricia Vix

      April 27, 2020 at 10:58 am

      5 stars
      Great recipe! Suggestion. Many of us don’t measure with grams. Having the cup converter would be appreciated. I find myself digging on the intranet for a converter and eventually find it but it’s a pain. I’ll still make this again. Loved the extra cilantro and lime squeeze at the end!

      Reply
    6. Nancy

      October 17, 2020 at 3:34 am

      My mouth is watering and I want to taste this … I can’t wait to try this seems so yummy😊

      Reply
    7. Susannah

      November 04, 2020 at 10:25 pm

      5 stars
      I added a little bit of the TJ Elote seasoning, chili powder and coriander but other than that, this was quick and delicious.

      Reply
    8. Mel

      November 14, 2020 at 7:26 pm

      5 stars
      Best Mexican caulirice recipe I’ve tried so far! Very flavorful, quick and easy!!

      Reply
    9. Brandy

      January 12, 2021 at 7:55 pm

      4 stars
      Made this last night to go with my hubby’s charro beans and some cornbread. We looooove Mexican rice, so I was worried about introducing this version but it actually turned out pretty well. I did heed the warning and prepped everything before I started cooking and I feel like it helped a lot. I followed the recipe almost exact except I used frozen cauliflower rice, I added a little chili powder and more garlic than was called for. I used 2 small bags of Jolly Green Giant cauliflower rice which came to about 4 cups total. I thawed and wrung out as much moisture as I could. The hubs said it was ok for being all veggies, but he’s willing to eat leftovers. I feel like this is a good base for this kind of receipt, but something was missing. I will use this over and over again and tweak here and there. Thank you for sharing!

      Reply
    10. Teresa McCreary

      January 20, 2021 at 5:24 pm

      5 stars
      Delicious!! Great flavor.

      Reply
    11. Alana

      January 21, 2021 at 2:32 pm

      5 stars
      This looks amazing!! I’ve been trying a few different kinds of cauliflower rice and I can’t wait to try this one. Thanks!

      Reply
    12. AL

      May 23, 2021 at 9:53 am

      5 stars
      This was delicious. My guests didn’t even know it wasn’t real rice. I used bagged cauliflower rice, which I dried out in a 175° oven for 30 min before adding to the skillet. This recipe will be on a regular rotation.

      Reply
    13. Pj

      July 19, 2021 at 8:13 am

      5 stars
      I made this recipe using two bags frozen riced cauliflower drained and rung out in a tea towel. Also added 1/4 to 1/3 cup chopped green bell pepper and 3/4 teaspoon salt instead of 1 teaspoon. Delicious! My husband said “keep this recipe”, we LOVED this! Recommending this recipe to friends.

      Reply
    14. Jen

      August 02, 2021 at 5:29 pm

      5 stars
      OMG, this was an amazing substitute for mexican rice! I love my starches but the family is trying to eat healthier. I tried cauliflower rice before and it was bland. I made this one and the hubby loved it! Even my stepson ate it and he doesnt like anything! LOL We had it with garlic lime flank steak.
      Hubby wants me to make turkey taco bowls next time with black beans. This is definately a do-over in out household! 😋

      Reply
    15. KN

      August 30, 2021 at 8:41 pm

      5 stars
      Added some cayenne and black beans – SO good. Maybe the best version of cauliflower rice I’ve ever had!

      Reply
    16. Annie

      September 03, 2021 at 7:45 am

      My children love to eat MEXICAN CAULIFLOWER RICE and I will try it for my children and my husband as well. If you have a recipe for Haitian Food then please do share it with me.

      Reply
    17. Jade

      September 15, 2021 at 4:57 pm

      3 stars
      it’s okay

      Reply
    18. Kristen

      January 23, 2022 at 7:01 pm

      5 stars
      PHENOMENAL

      Reply
    19. Meghan

      February 17, 2022 at 11:44 pm

      5 stars
      This recipe was so quick and easy. Took it up a notch with some Serrano and banana peppers. used the lemon and garlic riced cauliflower from the freezer, defrosted and pat dried. Served with adobo chicken.

      Reply
    20. Angela

      April 18, 2022 at 7:26 am

      5 stars
      Absolutely love this! Left out the jalapeño and served with mixed chilli beans. Definitely a keeper!

      Reply
    21. Lin

      May 07, 2022 at 12:30 pm

      5 stars
      We love this and have made it several times. I add some of the jalapeño seeds because we love spicy food. I used two bags of frozen cauliflower rice and cooked them in the microwave before following the other steps. Quick and easy way to make this. Thanks for your hard work in creating these recipes.

      Reply

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      September 24, 2022 at 5:08 am

      […] looked at various Buddha Bowls reviews and found that this recipe is a fan favorite, and we love it too! A Mexican twist to a super healthy […]

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