Cart

  • Your cart is empty.

Low-Carb Mexican Cauliflower Rice

Low-Carb Mexican Cauliflower Rice

Low-Carb Mexican Cauliflower Rice

Paleo, Low-Carb, Keto, Vegan, Minimal Ingredients, Allergy-Friendly, Easy

A low-carb Mexican cauliflower rice side dish that will liven up any taco night without the guilt of eating the traditional version.

Taco Tuesday calls for a complimentary side piece that brings out the authentic flavors of this traditional yet reinvented low carb dish.

This is one dish you will not find already made for you in the frozen section or in a box. While this side dish isn’t the ‘real deal,’ it provides a healthy alternative for those a Paleo diet or Keto.

Enjoy this Mexican style riced cauliflower as a side dish, top over your taco salad, or add to any meal to bulk it up (Mexican Chicken and Rice Casserole).

You’ll want to read this blog post in its entirety for more helpful tips and tricks you’d typically by-pass. Or, if you are feeling lucky, jump to the recipe below and get started!

Either way, I’d love to hear how your Mexican cauliflower rice turned out, so please leave a comment and share it with your friends and family.

How to Make Low-Carb Mexican Cauliflower Rice

Enjoy all the flavors of the traditional Mexican rice with this low-carb Paleo side dish.

1. In a medium skillet, heat avocado oil over medium heat for 2 minutes or until oil starts to shimmer.

2. Next, place minced red peppers, onions, (optional) jalapenos, and garlic into the skillet and saute for 3 to 5 minutes or until vegetables start to soften.

3. Add riced cauliflower, tomato paste, ground cumin, sea salt, and chili powder to the skillet and stir for 30 seconds or until combined.

4. Cover the skillet with a lid and reduce heat to low and allow to cook for 5 minutes or until cauliflower rice is fork-tender. Stir as needed.

5. Remove from heat and serve topped with cilantro (optional).

How to Make Low-Carb Mexican Cauliflower Rice

How to Make Riced Cauliflower

There are a few ways you can make riced cauliflower. The fastest and the most convenient way is by buying it already riced in the produce section. Another option is buying a bag of cauliflower rice in the frozen section. If you do this, follow the cooking instructions of the back of the bag. Then place it into the skillet as directed. You do not need to cook it for an additional 5 minutes, as intended below.

Both of these options are great if you are looking to save time and money. When cauliflower is not in season, purchasing from the frozen section will save you a lot of money and time since no preparations are needed.

To make riced cauliflower from scratch, all you need is a small to medium head of (preferably) organic cauliflower and a food processor.

Wash, dry, and cut the cauliflower into small florets and place florets into the food processor and secure the cover. Pulse 10 to 30 times in 1-second increments or until the cauliflower has a ‘rice-like’ consistency.

To avoid excess moisture during the cooking process, wring out riced cauliflower in paper towels. Or save time and simply strain the skillet to discard the added water from the cooked cauliflower.

How to Store Low-Carb Mexican Cauliflower Rice

Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. I’ve noticed storing cauliflower any longer yields a strong cauliflower odor that can be unappealing. If you don’t mind the smell, you can save it a few days longer. My usual cut off of keeping leftovers is around day five.

Essential Equipment for Making Low-Carb Mexican Cauliflower Rice

Medium Skillet (with lid) – I love my stainless steel pans and skillets I don’t have to worry about chemical breakdowns, and toxicity from Teflon coated products.

How to Make Low-Carb Mexican Cauliflower Rice

More Taco Night Necessities

Homemade Taco Seasoning – Ditch the store-bought packets and make this easily put together seasoning with simple and practical spices from your pantry.

Holy!! Guacamole – Made with only simple ingredients in less than 5 minutes.

Arrowroot Tortillas – These pliable tortillas are made with only two ingredients and surprisingly easy to make and delicious!

Basic Staples for Making Low-Carb Mexican Cauliflower Rice

Avocado Oil – Avocado oil is perfect for cooking at high temperatures because of it’s high smoke point.

Tomato Paste – My favorite tomato products are made and produced by Muir Glen.

Ground Cumin – There is no such thing as a Mexican dish without the cumin!

Sea Salt – Everyone has their opinion on the best sea salt, so use whatever’s in your kitchen.

Chili Powder – You don’t need a lot of chili powder to taste the punchy flavor it provides this dish.

Shop Amazon for All Your Paleo Essentials and Staples

How to Make Low-Carb Mexican Cauliflower Rice
How to Make Low-Carb Mexican Cauliflower Rice
0 from 0 votes
Print

Low-Carb Mexican Cauliflower Rice

A low-carb Mexican cauliflower rice side dish that will liven up any taco night without the guilt of eating the traditional version.

Course Side Dish
Keyword cauliflower rice, low carb, mexican, paleo
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 4 cups
Calories 42 kcal
Author Angela Blanchard

Ingredients

  • 1 tablespoon avocado oil
  • 1/4 cup minced red bell peppers
  • 1/4 cup minced onions
  • 2 small garlic cloves, minced
  • 1 jalapeno, minced -optional
  • 1 lb riced cauliflower
  • 2 tablespoons tomato paste
  • 1 1/2 teaspoon ground cumin
  • 1 teaspoon sea salt
  • 1/4 teaspoon chili powder
  • cilantro for serving

Instructions

  1. In a medium skillet, heat avocado oil over medium heat for 2 minutes or until oil starts to shimmer.

  2. Next, place minced red peppers, onions, (optional) jalapenos, and garlic into the skillet and sautee for 3 to 5 minutes or until vegetables start to soften.

  3. Add riced cauliflower, tomato paste, ground cumin, sea salt, and chili powder to the skillet and stir for 30 seconds or until combined.

  4. Cover the skillet with a lid and reduce heat to low and allow to cook for 5 minutes or until cauliflower rice is fork-tender. Stir as needed.

  5. Remove from heat and serve topped with cilantro (optional).

Nutrition Facts
Low-Carb Mexican Cauliflower Rice
Amount Per Serving
Calories 42 Calories from Fat 9
% Daily Value*
Fat 1g2%
Saturated Fat 1g6%
Sodium 620mg27%
Potassium 387mg11%
Carbohydrates 8g3%
Fiber 3g13%
Sugar 3g3%
Protein 3g6%
Vitamin A 366IU7%
Vitamin C 72mg87%
Calcium 35mg4%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

Nutritional facts aren’t always factual – please use these as a reference only. Speak to a nutritionist about your recommended daily values and for more accurate information.

How to Make Low-Carb Mexican Cauliflower Rice



Leave a Reply

Your email address will not be published. Required fields are marked *