Why You’ll Love This Recipe
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Low-carb and keto-friendly: A great substitute for rice or grains.
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Flavorful and colorful: Packed with fresh veggies and spices.
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Quick and easy: Ready in about 20 minutes.
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Versatile: Pairs well with tacos, burritos, grilled meats, or beans.
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Healthy and nutritious: Low in calories and high in fiber.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
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Cauliflower (riced or pre-riced)
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Onion (chopped)
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Garlic (minced)
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Jalapeño or bell pepper (chopped)
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Tomatoes (diced) or canned diced tomatoes
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Cumin
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Chili powder
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Smoked paprika
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Salt and pepper
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Fresh cilantro (chopped)
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Lime juice
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Olive oil or avocado oil
Directions
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Prepare cauliflower rice: If using a whole cauliflower, pulse florets in a food processor until rice-sized pieces form.
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Sauté aromatics: Heat oil in a large skillet over medium heat. Add onion, garlic, and peppers; cook until softened.
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Add cauliflower: Stir in cauliflower rice and cook for 5-7 minutes, stirring frequently.
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Season: Add diced tomatoes, cumin, chili powder, smoked paprika, salt, and pepper. Stir well to combine.
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Cook through: Continue cooking until cauliflower is tender but not mushy, about 5 more minutes.
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Finish: Remove from heat, stir in fresh cilantro and lime juice.
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Serve: Enjoy as a side dish or base for your favorite Mexican meals.
Servings and Timing
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Servings: 4
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Prep Time: 10 minutes
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Cook Time: 15 minutes
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Total Time: 25 minutes
Variations
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Add protein: Mix in cooked chicken, shrimp, or black beans.
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Spicy: Include diced jalapeños or hot sauce.
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Vegetable boost: Add corn, zucchini, or peas.
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Cheesy: Top with shredded cheese or queso fresco.
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Vegan: Naturally vegan and gluten-free.
Storage/Reheating
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Storage: Refrigerate in an airtight container for up to 4 days.
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Reheating: Reheat in a skillet or microwave until warmed through.
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Freezing: Freeze for up to 1 month; thaw before reheating.
FAQs
Can I use frozen cauliflower rice?
Yes, thaw and drain excess moisture before cooking.
How do I prevent soggy cauliflower rice?
Cook over medium heat and avoid overcrowding the pan.
Can I make this recipe spicy?
Yes, add jalapeños, cayenne, or chili powder to taste.
Is this dish keto-friendly?
Yes, low in carbs and high in fiber.
Can I use canned tomatoes?
Yes, drain excess liquid for best texture.
How do I store leftovers?
In an airtight container in the refrigerator.
Can I add other herbs?
Cilantro is traditional, but parsley or green onions work well.
What pairs well with Mexican cauliflower rice?
Tacos, grilled meats, or beans.
Can I use fresh lime juice?
Fresh lime juice enhances flavor best.
Is this recipe suitable for meal prep?
Yes, stores and reheats well.
Conclusion
Mexican Cauliflower Rice is a flavorful, healthy, and easy-to-make side dish that perfectly complements any Mexican-inspired meal. Its bright flavors and low-carb profile make it a delicious choice for those seeking a nutritious alternative to traditional rice.
Mexican Cauliflower Rice
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Side Dish
- Method: Sautéing
- Cuisine: Mexican
- Diet: Gluten Free
Description
Mexican Cauliflower Rice is a vibrant, low-carb alternative to traditional rice made with riced cauliflower sautéed alongside classic Mexican spices, tomatoes, onions, and peppers. This quick and healthy side dish is perfect for tacos, bowls, or any Mexican-inspired meal, offering bold flavors and a nutritious boost.
Ingredients
-
Cauliflower (riced or pre-riced)
-
Onion (chopped)
-
Garlic (minced)
-
Jalapeño or bell pepper (chopped)
-
Tomatoes (diced) or canned diced tomatoes
-
Cumin
-
Chili powder
-
Smoked paprika
-
Salt and pepper
-
Fresh cilantro (chopped)
-
Lime juice
- Olive oil or avocado oil
Instructions
-
Prepare cauliflower rice: If using a whole cauliflower, pulse florets in a food processor until rice-sized pieces form.
-
Sauté aromatics: Heat oil in a large skillet over medium heat. Add onion, garlic, and peppers; cook until softened.
-
Add cauliflower: Stir in cauliflower rice and cook for 5-7 minutes, stirring frequently.
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Season: Add diced tomatoes, cumin, chili powder, smoked paprika, salt, and pepper. Stir well to combine.
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Cook through: Continue cooking until cauliflower is tender but not mushy, about 5 more minutes.
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Finish: Remove from heat, stir in fresh cilantro and lime juice.
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Serve: Enjoy as a side dish or base for your favorite Mexican meals.
Notes
Use thawed frozen cauliflower rice and drain well to avoid sogginess.Add cooked protein like chicken, shrimp, or beans for a full meal.Spice it up with extra jalapeños, cayenne, or hot sauce.Garnish with shredded cheese or queso fresco for a cheesy twist.Cilantro is traditional but parsley or green onions are great alternatives.
