• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
5 Secrets to Mexican Cooking

sign up to get my top 5 secrets to help you master mexican meals at home!

trending now: March Cooking Challenge!
  • About
  • Press/Advertise
  • Contact

Isabel Eats

Easy Mexican recipes for home cooks

  • Recipes
    • All Recipes
    • Course
      • Breakfast
      • Dinner
      • Sides
      • Desserts
      • Appetizers
      • Drinks
      • Soups & Stews
      • Salads
      • Salsas
      • Sauces and Condiments
    • Diet
      • Gluten Free
      • Low Carb
      • Paleo
      • Vegan
      • Vegetarian
    • Meat
      • Beef
      • Chicken
      • Chorizo
      • Pork
      • Turkey
      • Seafood
    • Occasion
      • Christmas
      • Cinco De Mayo
      • Easter
      • Game Day
      • Summer
      • Thanksgiving
    • Type
      • 30 Minute Meals
      • Mexican Basics
      • Freezer Friendly
      • Grilling
      • Healthy
      • Instant Pot
      • Slow Cooker
      • Enchiladas
      • Tacos
  • Dinners
  • Kitchen Tips
  • Life
  • Shop
  • About
  • Subscribe!

    sign up to get my top 5 secrets to help you master mexican meals at home!

Browse by Course/Type/Diet

  • by course
    • Breakfast
    • Dinner
    • Sides
    • Desserts
    • Appetizers
    • Drinks
    • Soups & Stews
    • Salads
    • Salsas
    • Sauces & Condiments
  • by type
    • 30 Minute Meals
    • Mexican Basics
    • Freezer Friendly
    • Grilling
    • Healthy
    • Instant Pot
    • Slow Cooker
    • Enchiladas
    • Tacos
  • by meat
    • Beef
    • Chicken
    • Chorizo
    • Pork
    • Turkey
    • Seafood
  • by diet
    • Gluten Free
    • Low Carb
    • Paleo
    • Vegan
    • Vegetarian
  • by occasion
    • Christmas
    • Cinco De Mayo
    • Easter
    • Game Day
    • Summer
    • Thanksgiving
Jump to latest Browse All Recipes
HomeRecipesSides

Mexican Cauliflower Rice

rate recipe Shareshare
Share on:
3093 shares
By: IsabelPosted: 8/1/22

This post may contain affiliate links. Read my disclaimer.

Jump to Recipe
Mexican Cauliflower Rice

This Mexican Cauliflower Rice is a delicious and healthy low carb alternative to traditional Mexican rice. It’s ready in only 25 minutes and is naturally gluten free, paleo, vegetarian, vegan, Whole30, and keto friendly!

Mexican cauliflower rice in a large skillet garnished with cilantro and lime wedges.

One of my favorite ways to get more veggies into my diet is by making some Mexican cauliflower rice. Made with only a few simple ingredients like a head of cauliflower, tomatoes, onions, garlic and spices, this Mexican cauliflower rice is packed with all my favorite Mexican flavors without all the carbs.

It’s also perfect for meal prep and is great paired with meats, seafood, tacos and so many things!

This recipe is made with the exact same ingredients as my traditional authentic Mexican rice recipe, except instead of using long grain rice, I use riced cauliflower.

Riced cauliflower in a food processor.

Two ways to make Riced Cauliflower

Making cauliflower rice is easy, but it does require some kitchen tools. Here are two different methods to “rice” your cauliflower so that it actually resembles the grain you know and love.

  1. Method 1: Use a box grater – This is the most inexpensive way, but it’s also more time consuming.  All you need is a large box grater and some patience. Simply cut the the cauliflower into large florets and discard any of the green leaves and thick stalks. Then carefully grate as if you were grating cheese.

    I recommend using a box grater with a comfortable handle like this one because you’ll be surprised how easily your hand starts to hurt. I’m also notorious for accidentally grating my fingers when the cauliflower is down to small pieces, so just be careful!
  2. Method 2: Use a food processor – This is the easiest and least frustrating way to rice cauliflower, but it also requires a food processor which is way more expensive than a box grater. If you have both tools at your disposal, I recommend using the food processor. All you have to do is cut your cauliflower into small/medium florets and discard any of the green leaves and thick stalks. Add the florets into your food processor, close the lid and pulse a few times until the cauliflower resembles rice or cous cous. That’s it! It takes way less time and is much safer if you have a tendency to hurt your fingers on the grater like me.

    If you don’t have a food processor, I highly recommend purchasing one. I use it all the time to make everything from sauces to pastry dough, and of course cauliflower rice. Here’s the food processor I have.
Mexican Cauliflower Rice made with tomatoes and onions.

Cooking cauliflower rice is pretty straight forward. Once you’ve riced your cauliflower using one of the methods outlined above, here’s how to make it with all those delicious Mexican flavors!

How to Make Mexican cauliflower rice

  1. Heat olive oil in a large skillet over medium-high heat. Add onions, tomato and garlic. Saute for 10 minutes, until onions are completely softened.
  2. Add broth, tomato paste, salt, paprika and cumin. Mix together until tomato paste has completely dissolved.
  3. Add riced cauliflower and stir to fully combine with the broth. Cook for 3 to 5 minutes, until cauliflower has softened. Taste and season with salt, if necessary.
Mexican Cauliflower Rice served on a plate topped with chopped cilantro.

What to Serve with Mexican Cauliflower Rice

  • Serve as a side dish with carne asada, steak fajitas, and chile colorado
  • Add it into burrito bowls
  • Use it in stuffed peppers

Variations and Substitutions

  • Want some heat? This recipe isn’t spicy at all, so if you want to give it a little kick, you can add some finely chopped jalapenos or serranos. You could also add a generous pinch of chili powder.
  • Use frozen riced cauliflower. You can buy frozen riced cauliflower at the store. You’ll need 2 10-ounce bags of frozen riced cauliflower.

More Side Dish Recipes

  • Easy Roasted Radishes
  • Cilantro Lime Cauliflower Rice
  • Mexican Roasted Vegetables

Recipe

4.35 from 49 votes

Mexican Cauliflower Rice

Serves: 6 servings
Print
Rate
Mexican cauliflower rice in skillet garnished with cilantro and lime.
Prep: 10 minutes
Cook: 15 minutes
Total : 25 minutes
This Mexican Cauliflower Rice is a delicious and healthy low carb alternative to traditional Mexican rice. It's ready in only 25 minutes!

Ingredients

  • 1 large cauliflower
  • 2 tablespoons olive oil
  • 1 medium onion, chopped
  • 1 roma tomato, chopped
  • 1 teaspoon minced garlic (about 2 cloves)
  • 3/4 cup vegetable or chicken broth
  • 1 1/2 tablespoon tomato paste
  • 1/2 teaspoon salt
  • 1/4 teaspoon paprika
  • 1/4 teaspoon cumin

Instructions

  • Cut cauliflower into small chunks. Remove any of the green leaves and thick stems. Rice cauliflower on food processor or grater.
  • To make in a food processor: add cauliflower chunks into food processor and pulse until it resembles rice or couscous.
    To make with a box grater: carefully grate cauliflower into a large bowl.
  • Heat olive oil in a large skillet over medium-high heat. Add onions, tomato and garlic. Saute for 10 minutes, until onions are completely softened.
  • Add broth, tomato paste, salt, paprika and cumin. Mix together until tomato paste has completely dissolved.
  • Add cauliflower rice and stir to fully combine with the broth. Cook for 3 to 5 minutes, until cauliflower has softened. Taste and season with salt, if necessary.
  • Remove from heat and serve with chopped cilantro and fresh limes.

Video

Isabel’s Tips:

  • Want some heat? This recipe isn’t spicy at all, so if you want to give it a little kick, you can add some finely chopped jalapenos or serranos. You could also add a generous pinch of chili powder.
  • Use frozen riced cauliflower. You can buy frozen riced cauliflower at the store. You’ll need 2 10-ounce bags of frozen riced cauliflower.

Nutrition Information

Serving: 1/6th of recipe Calories: 93kcal (5%) Carbohydrates: 11g (4%) Protein: 3g (6%) Fat: 5g (8%) Saturated Fat: 1g (5%) Polyunsaturated Fat: 1g Monounsaturated Fat: 3g Trans Fat: 0g Cholesterol: 0mg Sodium: 312mg (13%) Potassium: 485mg (14%) Fiber: 4g (16%) Sugar: 5g (6%) Vitamin A: 200IU (4%) Vitamin C: 96.5mg (117%) Calcium: 40mg (4%) Iron: 1.1mg (6%)
Author: Isabel Eats
Course:Side
Cuisine:Mexican
Mexican cauliflower rice in skillet garnished with cilantro and lime.
Did you Make my Mexican Cauliflower Rice?Leave a comment below and tag @isabeleats on social media!
@isabeleats

You may also like…

  • Cooked Mexican rice in a pot with peas mixed in.
    Authentic Mexican Rice
  • This low carb and cheesy Broccoli Cauliflower Rice Chicken Casserole recipe is perfect for dinner and makes great leftovers. It's also gluten free!
    Broccoli Cauliflower Rice Chicken Casserole
  • This Mexican Chicken and Rice features tender, juicy marinated chicken thighs and authentic Mexican rice cooked all in one pot!
    One Pot Mexican Chicken and Rice
  • top down shot of picadillo on a plate with rice and a tortilla
    Mexican Picadillo Recipe
free ebook!

download my top 10 recipes book

Subscribe and receive a free e-cookbook of our Top 10 Easy Mexican Recipes!

Get My Copy!

Download my top 10 easy Mexican recipes!

Chicken and Squash in a skillet with cilantro and limes.
Previous Post
Chicken and Summer Squash Skillet
Skirt Steak Marinade
Next Post
Skirt Steak Marinade

Reader Interactions

Leave a Comment Cancel reply

Have a question? Use the form below to submit your question or comment. I love hearing from you and seeing what you made!
Recipe Rating:




  1. Susie says

    Posted on 9/11 at 9:09 pm

    My hubby likes it with more heat so i substituted a can of rotelle hot diced tomatoes w chiles vs roma. Used the juice from can tomatoes +broth to equal 3/4 cup broth.

    Reply
    • Ana @ Isabel Eats says

      Posted on 9/13 at 12:12 pm

      Hi Susie! That sounds great, thank you for sharing!

      Reply
  2. Jim says

    Posted on 8/20 at 12:19 pm

    5 stars
    Thank You – I do have one of these Processors but never thought of pulsing the cauliflower heads to make the rice! I buy it by the bagfuls pre seasoned but it’s just seasoned with traditional spices! Plus I can pop it in the microwave as it’s in the freezer section at the stores & microwaveable! So with this method I can make larger baggies & freeze them! Thank You Very Much! I bought 10-8 oz bags just yesterday at the store! This will be a huge money saver & with it being Mexican Flavored I’m sure I’ll love it! 😊👍

    Reply
    • Ana @ Isabel Eats says

      Posted on 8/22 at 10:59 am

      Hi Jim! We’re so glad you enjoyed this recipe! Thank you for sharing your experience.

      Reply
  3. CJ says

    Posted on 11/18 at 7:58 pm

    2 stars
    Sorry, Isabel, my “rice” turned into pureed. Better to use the grating attachment for a nice uniform rice-like bits. The pulse feature was too aggressive. The result didn’t look nice next to my enchiladas.

    Reply
  4. Sherry Knowles says

    Posted on 11/13 at 5:24 pm

    5 stars
    The best califlower rice recipe ever!!! I have looked high and low for a califlower rice recipe that was worth eating and nothing until I tried your recipe for mexican cali rice..

    Thank you thank you so much!!!

    Reply
  5. Lina says

    Posted on 9/14 at 8:41 pm

    5 stars
    Delicious! Made exactly as written, and next time will add some corn and hot chilis. I didn’t miss rice at all. It hit the spot as a side for zucchini quesadillas.

    Reply
  6. Jessica says

    Posted on 1/7 at 8:37 pm

    5 stars
    Made this tonight to be a base for shrimp tacos. It was so good. Will make again!

    Reply
  7. FELICIA says

    Posted on 7/31 at 4:37 pm

    How would you adjust this for frozen rice cauliflower?

    Reply
    • Julia says

      Posted on 11/11 at 10:47 pm

      I used two packages of green giant frozen cauliflower rice. Cooked it in micro first then added

      Reply
      • Judy M says

        Posted on 12/7 at 6:49 pm

        Thanks for the information about cooking it first. I never buy fresh cauliflower anymore.

        Reply
    • Jenn says

      Posted on 12/17 at 9:30 pm

      Defrost the cauliflower rice and completely dry it. Place it in a cotton towel and squeeze all the moisture out before using it in the recipe.

      Reply
  8. Anna says

    Posted on 2/8 at 2:44 pm

    5 stars
    Made this with Aidells habenero and green chile sausage cut up and mixed in. Soooo delicious and easy

    Reply
    • Cheryl Foster says

      Posted on 1/29 at 8:33 am

      Brilliant idea. I’ll add some chicken queso poblano sausage from my HEB.

      Reply

Primary Sidebar

Isabel Orozco-Moore, Founder of Isabel Eats
¡Hola!

i’m isabel

A first-generation Mexican American who loves to cook! Here at Isabel Eats, you’ll find a mix of all your favorite authentic Mexican recipes with a twist!

Read More

Notice: JavaScript is required for this content.

free email series!

5 Secrets to Mexican Cooking

My top 5 secrets to help you master Mexican meals at home in no time!

Sign me up!

Sign up to get My top 5 secrets to help you master Mexican meals at home in no time!

Notice: JavaScript is required for this content.

Authentic Recipes

This Mexican Pork Chile Verde is made of tender pieces of pork simmered in a flavorful tomatillo and chile broth. Serve in a bowl or with a side of rice for an authentic Mexican meal! (low carb, gluten free, paleo)

Chile Verde Recipe

Masa for Tamales

Masa for Tamales

Six bolillo breads on a baking sheet ready to eat.

Bolillo Bread (Mexican Rolls)

Pozole verde in a bowl topped with shredded cabbage, sliced radishes, cilantro, and lime juice.

Chicken Pozole Verde

Pozole Rojo (Red Posole) recipe

Pozole Rojo Recipe

Cooked Mexican rice in a pot with peas mixed in.

Authentic Mexican Rice

Reader Favorites

Beef empanadas on a plate served with a side of guacamole.

Beef Empanadas

Chile relleno on a plate with red salsa.

Chile Relleno Recipe

Cooked canned black beans with tomatoes, onions and garlic in a bowl.

How to Cook Canned Black Beans

Chicken enchiladas in a baking dish topped with cilantro.

Easy Chicken Enchiladas

Juicy pork carnitas in warm corn tortillas topped with cilantro, onions and limes.

Easy Carnitas Recipe

Conchas in a bowl ready to be eaten.

Conchas (Mexican Sweet Bread)

Opens in a new window Opens an external site Opens an external site in a new window

5-star faves

Frozen margaritas in glasses topped with lime wedges.

Frozen Margaritas

These were absolutely delicious. So fresh and the perfect amount of sweetness.

A bowl of borracho beans

Borracho Beans

These beans are delicious! Garlic, onion, beer and bacon…you can’t go wrong, lol! I loved these!

Chile Colorado

This recipe is so perfect and delicious. My entire family loved it! Big kudos to you for such an authentic masterpiece!

follow along @isabeleats

Favorites

  • Tacos
  • Sides
  • 30 Minute Meals
  • Desserts
  • Drinks
  • Salsas

Browse By Meat

  • Chicken
  • Beef
  • Pork
  • Seafood
  • Turkey
  • Chorizo
Back to Top
  • About
  • Press
  • Disclaimer
  • Privacy
© 2023 Isabel Eats Site Credits Designed by Melissa Rose Design Developed by Once Coupled