Mexican Cauliflower Rice


Transform your meals with a vibrant, low-carb alternative to traditional rice. Our Mexican Cauliflower Rice is packed with bold flavors, fresh vegetables, and aromatic spices, making it a perfect side dish or a base for your favorite Mexican-inspired dishes. Easy to prepare and full of nutrients, this dish is a delicious way to enjoy the taste of Mexico without the carbs.

Mexican Cauliflower Rice

Preparation and Cooking Times

  • Preparation Time: 15 minutes
  • Cooking Time: 15 minutes
  • Total Time: 30 minutes

Servings and Serving Size

  • Servings: 4
  • Serving Size: 1 cup

Nutritional Information (per serving)

  • Calories: 70
  • Total Fat: 3g
  • Saturated Fat: 0.5g
  • Cholesterol: 0mg
  • Sodium: 300mg
  • Total Carbohydrates: 9g
  • Dietary Fiber: 4g
  • Sugars: 4g
  • Protein: 3g


  • 1 large head of cauliflower, riced (about 600g / 21oz)
  • 1 tablespoon olive oil
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 1 red bell pepper, diced
  • 1 green bell pepper, diced
  • 1 medium tomato, diced
  • 1/2 cup (120ml) vegetable broth
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 cup fresh cilantro, chopped
  • 1 lime, cut into wedges

Method of Preparation

  1. Rice the Cauliflower: Remove the leaves and core from the cauliflower. Cut it into florets and pulse in a food processor until it resembles rice. Alternatively, you can use pre-riced cauliflower.
  2. Cook the Vegetables: Heat the olive oil in a large skillet over medium heat. Add the chopped onion and garlic, sautéing until fragrant and translucent, about 3-4 minutes.
  3. Add Bell Peppers and Tomato: Stir in the diced red and green bell peppers and cook for another 3-4 minutes until they begin to soften. Add the diced tomato and cook for an additional 2 minutes.
  4. Add Cauliflower Rice and Spices: Add the riced cauliflower to the skillet along with the vegetable broth, cumin, chili powder, smoked paprika, salt, and black pepper. Stir well to combine.
  5. Cook Until Tender: Cook for about 5-7 minutes, stirring occasionally, until the cauliflower is tender and has absorbed the flavors. If needed, add more broth to reach the desired consistency.
  6. Finish with Cilantro and Lime: Stir in the chopped cilantro and squeeze fresh lime juice over the top. Serve hot with extra lime wedges on the side.

Tips for Culinary Success

  • Consistent Size: Ensure the cauliflower is evenly riced to cook uniformly.
  • Fresh Ingredients: Use fresh vegetables for the best flavor and texture.
  • Customize Spice Levels: Adjust the amount of chili powder to suit your preferred level of spiciness.

Frequently Asked Questions (FAQs)

Q: Can I use frozen riced cauliflower?

  • A: Yes, frozen riced cauliflower works well. Thaw it and pat it dry before using to avoid excess moisture.

Q: How do I store leftovers?

  • A: Store in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet over medium heat.

Q: Can I add protein to this dish?

  • A: Absolutely! Add cooked chicken, shrimp, or beans for added protein.

Bring the vibrant flavors of Mexico to your table with our Mexican Cauliflower Rice. This versatile, healthy dish is sure to become a favorite, whether you're serving it as a side or making it the star of your meal. Enjoy the rich blend of spices and fresh vegetables with every bite!