Description
A healthy and flavorful low-carb alternative to traditional rice, this Mexican cauliflower rice is seasoned with classic Tex-Mex spices, vibrant vegetables, and fresh cilantro. It’s quick to prepare and makes an excellent side dish for tacos, fajitas, or any Mexican-inspired meal.
Ingredients
Scale
- 1 large head cauliflower (about 2 pounds), washed and cut into florets
- 1 tablespoon olive oil
- 1/2 medium yellow onion, finely diced
- 1 red bell pepper, finely diced
- 2 cloves garlic, minced
- 1 (14.5 ounce) can diced tomatoes, drained (or 1/2 cup fresh diced tomatoes)
- 1/2 cup corn (fresh, frozen, or canned, drained)
- 1/4 cup finely chopped fresh cilantro, plus more for garnish
- 1/2 teaspoon chili powder
- 1/2 teaspoon ground cumin
- 1/4 teaspoon smoked paprika
- Pinch of cayenne pepper (optional, for heat)
- Salt and freshly ground black pepper to taste
- 1–2 tablespoons fresh lime juice
- Optional: 1/4 cup black beans, rinsed and drained
Instructions
- Prepare the ‘Rice’: Cut the cauliflower florets into smaller, manageable pieces. Working in batches if necessary, pulse the cauliflower florets in a food processor until they resemble grains of rice. Be careful not to over-process, or it will become mushy. Alternatively, you can grate the cauliflower using a box grater.
- Heat olive oil in a large skillet or non-stick pan over medium heat. Add the diced onion and red bell pepper and sauté for 5-7 minutes, until softened.
- Add the minced garlic, chili powder, cumin, smoked paprika, and cayenne pepper (if using). Cook for 1 minute, stirring constantly, until fragrant.
- Add the ‘riced’ cauliflower to the skillet. Stir well to combine with the spices and vegetables. Cook for 5-8 minutes, stirring occasionally, until the cauliflower is tender-crisp but not mushy.
- Stir in the drained diced tomatoes, corn, chopped cilantro, and black beans (if using). Cook for another 2-3 minutes, just until everything is heated through.
- Remove the skillet from the heat. Stir in the fresh lime juice.
- Taste and adjust seasoning with salt and black pepper as needed.
- Serve hot, garnished with extra fresh cilantro.
Notes
- **Don’t Overcook:** Cauliflower rice cooks quickly. Overcooking will make it watery and mushy. It should still have a slight bite.
- **Drain Tomatoes Well:** Excess liquid from the tomatoes can make the cauliflower rice watery.
- **Fresh vs. Frozen:** If using frozen riced cauliflower, you can add it directly to the pan after the aromatics and cook until tender. You may need to cook it a little longer to evaporate excess moisture.
- **Customization:** Feel free to add other vegetables like zucchini, carrots, or green chilies.
- **Serving Suggestions:** This Mexican cauliflower rice is excellent as a low-carb base for burrito bowls, alongside grilled chicken or steak, or as a healthy side for tacos.
- **Storage:** Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days. Reheat gently in a skillet or microwave.
Nutrition
- Serving Size: 1 cup (approx. 150-200g)
- Calories: 80-120 (varies based on oil and optional additions)
- Sugar: 4-8g
- Sodium: 150-300mg
- Fat: 4-7g
- Saturated Fat: 0.5-1g
- Unsaturated Fat: N/A
- Trans Fat: 0g
- Carbohydrates: 10-15g
- Fiber: 4-6g
- Protein: 3-5g
- Cholesterol: 0mg
Keywords: Mexican Cauliflower Rice, Low Carb, Keto, Healthy Side Dish, Cauliflower, Tex-Mex, Vegetarian, Gluten Free