This easy peasy Mexican Cauliflower Rice looks like rice, tastes like rice, and very closely resembles the all-too-familiar side dish that accompanies the main course at your favorite Mexican restaurant!
You guys! Cinco de Mayo is this Friday!!! I love when it falls on a Friday or a weekend day – more time for Mexican food consumption!!! What are you planning to make? I’m thinking my menu HAS to involve chips, queso, salsa and guac – maybe some pulled pork tacos – and THIS Mexican Cauliflower Rice! You know, because Mexican-style meals can totally be a carb bomb, what with the chips piled on top of rice…and beans….and tortillas….and, in some cases, sugar-laden margaritas! Let’s give ourselves a break and opt for a more waistline friendly side – that’s equally as satisfying – and likely to help make room for more chips! Are you tracking with me???
The first time I served cauliflower rice to Ryan, it was part of a saucy stir-fry situation. I didn’t tell him it was cauliflower – I just billed it has “hoisin pork stir fry with rice.” And you know what??? He didn’t even recognize the difference. Sneaky, tricksy me. I ended up spilling the beans though. And now we have cauliflower rice with all of our stir-fry meals, as a Mexican cauliflower rice side, burrito filling, taco filling, you get the picture. It’s sooooooo easy to make, add your own seasonings to, and just be creative with it! Try it – you’ll see. And be sure to let me know once you do! Be sure to check back later this week on Thursday – I’ve got another simple but delicious Cinco de Mayo-worthy recipe coming your way!
This recipe for 15 minute Mexican Cauliflower Rice is a low-carb, low-calorie alternative to traditional Mexican rice that tastes just as satisfying! It's so easy to make - a perfect side for Cinco de Mayo or a burrito bowl filling, taco filling, and more!
- 1 Head Cauliflower Cut into florets
- 1 tablespoon Olive oil
- 2 teaspoons Freshly minced garlic
- 2 teaspoons Ground cumin
- 1 teaspoon Smoked paprika
- 1 teaspoon Ground ancho chili powder
- 1 14.5 ounce can Fire roasted tomatoes
- 1 teaspoon Kosher salt
- 1/2 teaspoon Pepper
Use the grating attachment on a food processor to grate the cauliflower florets into "rice." Alternatively, you can use a box grater for this. See this video for an example of using the food processor for this.
Place a large skillet over medium heat. Add the olive oil. Add the minced garlic and all of the spices. Stir to heat until fragrant, about 30 seconds. Add the tomatoes and simmer until heated through; about 5 minutes. Add the cauliflower and saute just until tender and hot, no more than 2 minutes. Stir in the salt and pepper and serve hot!
- Mexican Cauliflower Rice can be stored in the refrigerator for up to two days. Simply reheat leftovers in a hot skillet, stirring until just heated through.
- This rice does not freeze well - the cauliflower granules get very limp and soggy!
Did you make this Mexican cauliflower rice? If so, I’d love to hear how it turned out for you! Leave a comment below or upload a pic of your dish to Twitter or Instagram with the tag @sweetcayenne5.0