Mexican Cauliflower Rice
This easy Mexican Cauliflower Rice recipe is the perfect low-carb side dish! A flavorful cauliflower rice dish that can be served alongside tacos, burrito bowls and more.
Servings: 4 people
Equipment
- Chef's Knife
- Box Grater
Ingredients
- 1 large head of cauliflower substitute for 15-17 ounces riced cauliflower
- 2 tablespoons avocado oil
- ½ yellow onion finely diced
- 2 cloves garlic minced
- 1 teaspoon coarse kosher salt
- ½ teaspoon chili powder
- ½ teaspoon ground cumin
- ½ teaspoon paprika
- 3 roma tomatoes diced
- 2 tablespoons fresh chopped cilantro optional
- 1 lime cut into wedges optional
Instructions
Box Grater Method
- Cut cauliflower into large chunks, reserving some of the stem to use as a “handle” when grating the cauliflower.
- Using the largest holes of a box grater, grate the cauliflower onto a plate. Working in batches, lay the grated cauliflower out onto a dish towel, and squeeze excess water from the cauliflower. Set aside.
- Heat oil in a large skillet over medium-low heat.
- Add the onion, and cook, stirring often, until it begins to become tender, about 5-8 minutes.
- Add the garlic, and cook for an additional 2-3 minutes.
- Add the salt, chili powder, ground cumin, and ground paprika to the pan, stirring to release the aromatics of the spices. Add the tomatoes, and cook for about 2-3 minutes, until they begin to soften.
- Once the tomatoes are softened, add the cauliflower rice, and cook, stirring occasionally, 10-12 minutes, or until the “rice” is tender and lightly browned.
- Remove from the heat and stir in the cilantro. Serve with lime, if desired.
Food Processor Method
- Cut the cauliflower into small to medium sized pieces.
- Using the ricer attachment or grating attachment of the food processor, rice the cauliflower. Working in batches, lay the grated cauliflower out onto a dish towel, and squeeze excess water from the cauliflower. Set aside.
- Heat oil in a large skillet over medium-low heat.
- Add the onion, and cook, stirring often, until it begins to become tender, about 5-8 minutes.
- Add the garlic, and cook for an additional 2-3 minutes.
- Add the salt, chili powder, ground cumin, and ground paprika to the pan, stirring to release the aromatics of the spices. Add the tomatoes, and cook for about 2-3 minutes, until they begin to soften.
- Once the tomatoes are softened, add the cauliflower rice, and cook, stirring occasionally, 10-12 minutes, or until the “rice” is tender and lightly browned.
- Remove from the heat and stir in the cilantro. Serve with lime, if desired.
Frozen Cauliflower Florets Method
- Microwave frozen cauliflower florets in a microwave-safe bowl for 3-5 minutes (or follow instructions on packaging). Once done and slightly cooled, make sure to drain any excess water.
- Using the ricer attachment or grating attachment of the food processor, rice the cauliflower. Working in batches, lay the grated cauliflower out onto a dish towel, and squeeze excess water from the cauliflower. Set aside.
- Heat oil in a large skillet over medium-low heat.
- Add the onion, and cook, stirring often, until it begins to become tender, about 5-8 minutes.
- Add the garlic, and cook for an additional 2-3 minutes.
- Add the salt, chili powder, ground cumin, and ground paprika to the pan, stirring to release the aromatics of the spices. Add the tomatoes, and cook for about 2-3 minutes, until they begin to soften.
- Once the tomatoes are softened, add the cauliflower rice, and cook, stirring occasionally, 10-12 minutes, or until the “rice” is tender and lightly browned.
- Remove from the heat and stir in the cilantro. Serve with lime, if desired.
Store-Bought Cauliflower Rice Method
- Heat oil in a large skillet over medium-low heat.
- Add the onion, and cook, stirring often, until it begins to become tender, about 5-8 minutes.
- Add the garlic, and cook for an additional 2-3 minutes.
- Add the salt, chili powder, ground cumin, and ground paprika to the pan, stirring to release the aromatics of the spices. Add the tomatoes, and cook for about 2-3 minutes, until they begin to soften.
- Once the tomatoes are softened, add the store-bought cauliflower rice, and cook, stirring occasionally, 10-12 minutes, or until the “rice” is tender and lightly browned. If using frozen store-bought cauliflower rice, cook for a few additional minutes, until all excess moisture has evaporated.
- Remove from the heat and stir in the cilantro. Serve with lime, if desired.