Mexican cauliflower rice is low carb and a tasty grain-free side dish! Chopped florets mimic the texture and look of rice. Then for authentic south of the border flavor, the cauliflower gets sauteed with garlic, onions, jalapenos, cumin, and tomatoes.
If you’re looking for a healthy low carb side dish ready in under 25 minutes, then cauliflower florets are the answer! The neutral vegetable flavor and coarse texture create a wonderful grain substitute. It takes less than a minute to transform this cruciferous ingredient into rice using a food processor or blender.
This Mexican cauliflower rice recipe infuses savory and spicy flavors all together in one steaming hot pan. Garlic, onions, jalapenos, cumin, and tomatoes sizzle in oil to provide an irresistible blend of seasonings. The cauliflower cooks fast and only needs a short simmering time in chicken stock, unlike traditional rice recipes.
Mexican cauliflower rice ingredients
- Cauliflower florets (8 cups chopped)
- Minced garlic
- Chopped white onions
- Minced jalapenos
- Tomato paste
- Diced Roma tomatoes
- Ground cumin
- Chicken or vegetable stock
Cauliflower is very neutral in flavor and holds its shape when cooked. It provides just the right amount of robust texture to mimic grains of rice.
The quickest way to make the cauliflower rice is to use a food processor, but be careful not to make the pieces too tiny. Excessive chopping will lead to a watery dish because of the plant cell walls releases trapped moisture. You want to keep the florets small in size, but not wholly minced to give a rice-like texture.
How to make Mexican cauliflower rice
- Cut the florets into 1-inch pieces to make it easier to chop in a blender or food processor, and work in batches.
- A chef’s knife can be used for mincing as another option.
- Saute the aromatics like onion, garlic, cumin, and jalapeno to promote Maillard browning for enhanced flavor.
- Steam the cauliflower rice until tender, then saute to drive off excess moisture.
No matter if you have simple or fancy tools in the kitchen, you can make cauliflower rice.
As the cauliflower simmers with the sauce ingredients, the flavors infuse into the vegetable, turning the rice the characteristic orange hue.
Fluff the pieces with a fork and garnish with extra diced tomatoes and cilantro. When you’re craving Mexican food, this healthy recipe will hit the spot! I serve it as a side dish with chicken enchiladas or blackened mahi mahi tacos.
More low carb side dishes
Use two techniques for fluffy cauliflower rice
Using cauliflower florets as a substitute for grains creates a nutrient-dense meal that can be packed with flavor. To ensure the cauliflower rice has the perfect rice-like texture make sure to cut them in batches, consistent in size. Cover and steam the vegetables first to soften the cell walls, then saute to quickly remove excess moisture from the pan.
Mexican Cauliflower Rice
- 2 pounds cauliflower
- 2 tablespoons extra-virgin olive oil
- 2 teaspoons (6 g) minced garlic
- ½ cup (73 g) diced white onions, ¼-inch dice
- 2 teaspoons (7 g) minced jalapenos
- 1 teaspoon (1 g) cumin
- 1 tablespoon (21 g) tomato paste
- ½ cup (88 g) diced tomatoes, ¼-inch dice
- ½ cup (120 ml) unsalted chicken stock, or vegetable stock
- 1 teaspoon kosher salt, plus more as needed for seasoning
- 1 tablespoon (2 g) chopped cilantro
- Cut cauliflower into 1-inch florets, this should yield about 8 cups.
- Working in batches, add half of the florets to a food processor, or blender.
- Process or pulse until small rice-sized pieces are made, about 6 to 8 pulses. Transfer to a bowl and process the remaining florets into cauliflower rice.
- Heat a large saucepan over medium heat. Add the olive oil, once shimmering add the garlic and saute for 30 seconds.
- Add the garlic and onion and saute for 1 minute.
- Add the jalapenos and saute for 30 seconds.
- Add the cumin and saute for 30 seconds.
- Add the tomato paste and saute for 30 seconds.
- Add the tomatoes and saute for 1 minute.
- Add the cauliflower rice, chicken stock, and salt, stir to combine.
- Cover and simmer for 6 minutes, stirring halfway through.
- Uncover and continue to cook the cauliflower rice until almost dry, about 3 to 4 minutes.
- Turn off the heat and taste the cauliflower rice. Season more salt as desired.
- Stir in chopped cilantro, fluff the rice with a fork and serve immediately.