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Mexican Cauliflower Rice
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Mexican-Style Cauliflower Rice

Swap this Mexican-Style Cauliflower Rice for traditional rice for a vegetable-packed Cinco de Mayo side dish that’s ready in under 15 minutes!
Course Side Dish
Cuisine American, Mexican
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 4
Calories 77kcal
Author Marisa Moore

Ingredients

  • 1 small cauliflower (riced) (about 4-5 cups)
  • 1 tablespoon extra virgin olive oil
  • ½ cup sweet onion, diced small
  • ½ cup red bell pepper, diced small
  • 2 cloves garlic, grated
  • ½ teaspoon ground cumin
  • ½ teaspoon ground chipotle powder
  • 1 teaspoon tomato paste
  • ½ lime, juiced
  • salt to taste
  • 1 Roma tomato, diced
  • Fresh chopped cilantro (optional only if you think it tastes like soap)

Instructions

  • If using a head of cauliflower, cut or break the florets from the stalk. Pulse in a food processor until the pieces are about the size of a grain of rice. Set aside.
  • In a large skillet, heat the oil over medium-high heat. Add the onion, bell pepper, garlic, cumin, and chili powder. Sauté about 3 minutes - until the peppers and onions begin to soften.
  • Add the riced cauliflower and tomato paste. Cook, stirring occasionally until the cauliflower is heated through and the tomato paste is incorporated.
  • Add the lime juice and salt to taste.
  • Remove from the heat. Plate and top with diced tomatoes and chopped cilantro. Serve as a side to your favorite Mexican entrée or add pinto or black beans to make it a full meal.

Nutrition

Calories: 77kcal