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!
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.
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.
- 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!
- 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.
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
- 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 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.
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.