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 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.
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.
Low-Carb Mexican Cauliflower Rice
- In a medium skillet, heat avocado oil over medium heat for 2 minutes or until oil starts to shimmer.
- 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.
- Add riced cauliflower, tomato paste, ground cumin, sea salt, and chili powder to the skillet and stir for 30 seconds or until combined.
- 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.
- Remove from heat and serve topped with cilantro (optional).
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.