An easy and Whole 30 low carb Mexican side dish. This keto Mexican cauliflower rice can be made with fresh or frozen riced cauliflower.
So what do I mean by traditional flavors for this Mexican Cauliflower Rice recipe?
Have you ever eaten the rice at Mexican restaurants? Those flavors are what I mean. Delicious, flavorful, sometimes cheesy. Love. at. first. bite.
Yes, I made riced cauliflower taste like that. seasoned perfectly, not watery at all, AMAZING.
HOW TO MAKE MEXICAN CAULIFLOWER RICE
You can start with already riced cauliflower from the freezer section, or from the fresh section in the grocery store. I would use at least 2 packages.
For this recipe, I used fresh cauliflower that I riced in my food processor. It was super easy and I would encourage you to do the same.
You can follow this tutorial for making riced cauliflower. I just put the florets in the food processor and run it until the cauliflower resembles rice. Easy peasy!
Now it’s time to get cooking! In a large skillet, I heated my oil and then sautéed the onion until it was soft. I then added the garlic and the cauliflower rice.
“As an Amazon Associate I earn from qualifying purchases.”
Now it’s time for the tomato sauce, salt, and cumin. I mixed everything together and let it cook for about 10 minutes to let the cauliflower soften.
This really is a super easy recipe!
Here are some recipes to serve this with:
- Slow Cooker Chicken Fajitas
- Instant Pot Chicken Breast
- The Easiest Steak tips
- Instant Pot Chicken Thighs
- Tamale Pie
- Steak Shish Kabobs
MEXICAN CAULIFLOWER RICE VIDEO:
Mexican Cauliflower Rice with Traditional Flavors
INGREDIENTS
- 1/4 Cup avocado oil (Click here for my favorite brand on Amazon)
- 1/2 Onion, diced
- 2 cloves Garlic, minced
- 1 head Cauliflower, riced
- 1 Cup Tomato Sauce
- 1 teaspoon Salt
- 1 1/2 teaspoons Cumin
INSTRUCTIONS
- Heat the oil in a large skillet over medium heat. Add the onion and sauté until the onion is soft. About 5 minutes.
- Add the cauliflower, tomato sauce, salt and cumin. Let simmer, stirring occasionally, until the cauliflower is soft. About 10 minutes. Serve
JENNIFER'S TIPS
- Feel free to melt some cheese on top to take this over the top!
NUTRITION
⭐ Did you make this Mexican Cauliflower Rice recipe? Tag me on Instagram so I can see! @lowcarbwithjennifer
Michelle says
If I’m using bagged frozen cauliflower rice, how much would I need?
jenniferbanz says
I would use 2, 12 ounce bags
Lacey says
Hi Jennifer,
I’m making this with frozen cauliflower rice. Should I thaw it first then add it to the pan or just throw it in frozen?
jenniferbanz says
I just throw it in frozen
jenniferbanz says
I just throw it in frozen
Jennifer Farley says
This is such a wonderful way to add flavor to cauliflower rice!
jenniferbanz says
So glad you liked it!
Linda says
I’m a huge fan of Mexican Rice and love that you switched it out with cauliflower for a lower carb option. I’ve made the same with quinoa and added some green chiles as well. Now I’ve got a new way to change up my Mexican dinners.
Cheryl says
I have been looking at several of your recipes but can’t find the nutritional
info. Is it there somewhere and I’m just not seeing it?
Thanks
Cheryl
jenniferbanz says
Most have the nutrition. I will get it added to this one.