Mexican Cauliflower Rice

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Mexican Cauliflower Rice makes a delicious alternative to Mexican rice. It has all the flavor of Mexican Rice but because it’s made with cauliflower it is a lighter side dish for your Mexican dinner.

Whether you are serving this as a side for Taco Tuesday, or your Cinco De Mayo taco bar, or with Chicken Fajita Stuffed Peppers, you’ll love the delicious versatility of this Mexican Side dish.

If you love Mexican Rice but are trying to cut back or get more vegetables in your diet, or in general just eat a little better, then you’ll love this Mexican Cauliflower Rice. It is one of the most popular Side Dish Recipes.

It has all of the flavors of Mexican Rice but is wholesome since it uses Cauliflower rice. See the Nutrition information at the bottom of the recipe card at the bottom of this article for more information.

Why You’ll Love This Recipe

• Alternative To Rice. If you are trying to cut back on rice, this is a wholesome alternative to rice.
• Eat More Vegetables. It is a great way to get more vegetables in your diet in a delicious way.
• Great Flavor. It has all the wonderful Mexican flavors you expect from Mexican Rice but in vegetable form. One of the things I love about cauliflower is that it takes on the flavors of however you season it.
• Easy To Make. I think you will be surprised at how easy it is to make this cauliflower rice.
• Fits Lots of Diets. This recipe is one that everyone can eat because it fits into lots of different types of meal plans, such as low carb, Whole30, Keto, grain-free, etc.

Why This Recipe Works

• Recipe Tested. This recipe has been thoroughly tested, and photographed to ensure that it works.
• Cauliflower. Cauliflower is healthy and soaks in the flavors of however you season it, making it very flavorful and consistent with the flavor of Mexican Rice. It also has a perfect texture for Mexican rice when prepared properly.
• Easy Instructions. It has easy to follow, step by step instructions with step by step photographs to go along with them.
• Includes How To Rice Cauliflower. We didn’t just assume that you started with riced cauliflower, this recipe includes a couple of options for how to “rice” cauliflower.

What You’ll Need To Make This Recipe

Equipment

The affiliate links below will allow you to see the product on Amazon.com. If you purchase one of the items, I will receive a very small commission on the product, which does not increase the price.

• Food Processor Save yourself time and headaches, by making food chopping, dicing, pureeing easy.
• Chef's Knife   I like this 8-inch knife from Amazon.com for chopping, mincing, etc. I like the quality of this knife.
• Cutting Board from Amazon.com - You can choose from all different materials and shapes and sizes for what works best for you.

Ingredient Notes

Below, I discuss the ingredients and possible substitutions if you don't have a specific ingredient. However, if you are looking for the specific measurements of each ingredient, scroll down to the bottom of this article, just above the comments, for the printable recipe card, which includes all the ingredients and the specific amounts of each one.

• Chicken Broth. You’ll need chicken broth or chicken stock. Either one will work. I like to use a reduced sodium version so there is less salt. If you want to make it vegetarian, use vegetable stock.
• Carrots. You’ll need peeled, diced carrots. You can use fresh carrots and peel and dice them yourself, or you can use frozen carrots. However, if you use frozen, you’ll need to thaw them in the refrigerator, and then drain all the liquid out of them and pat them dry.
• Frozen peas. (Optional) This is an option to include peas at the end. You can add frozen peas directly, without thawing, because they will cook very quickly.
• Olive oil. You can use olive oil, avocado oil, coconut oil, select your favorite oil.
• Onion. I diced a white onion. However, you could use a yellow, red or sweet onion, if you prefer.
• Garlic. Mince some fresh garlic or use pre-minced garlic, it will be fine.
• Tomato Paste. You will only need only 3 tablespoons of tomato paste, which is why I like to use tomato paste in a tube in order to avoid wasting leftover tomato paste.
• Tomato Bouillon
• “Riced” Cauliflower. I recommend using fresh cauliflower for the best of both taste and texture. You can use frozen riced cauliflower. However, you’ll need to drain it thoroughly and pat it dry with a towel before using it in the recipe.
• Salt. Use salt to your taste. If you are using regular chicken broth, you may want to use a reduced amount of salt since the broth will have plenty of salt.
• Cilantro. Use fresh cilantro, and chop it up to use an a garnish. This is optional, but is pretty and tasty.

How To Make Mexican Cauliflower Rice

How To “Rice” Cauliflower

Food Processor Method.

1. To rice the cauliflower, cut the heads off the stems of the cauliflower and cut into quarter sized pieces. Keeping them about the same size will help them all turn out the same.
2. Place the pieces in a food processor and pulse for 20 seconds and check to see if all the pieces are about rice size. Pulse longer if needed.
3. If all the cauliflower pieces don’t fit into the food processor bowl, you may have to do this in batches.

• Pre-Riced Cauliflower. Of course, the easiest method is to use frozen “riced” cauliflower. However, you can’t just open a bag and dump it in. Sorry, it is not that simple. First, you have to thaw the cauliflower rice, then you have to drain all the liquid out, and dry it because you want to start with dry riced cauliflower.

Mexican Cauliflower Rice Instructions

1. Gather the ingredients in advance and have ready at hand.
2. In a small saucepan, place the carrots and the broth and cook for 7 to 8 minutes until the carrots are slightly softened. Add the peas and turn off the heat. If there is any liquid left after cooking the carrots and peas, be sure to drain the peas and carrots before adding to the cauliflower.
3. While the carrots are cooking, heat the olive oil in a large saucepan and add the onions. Cook for 3 to 4 minutes, then add the garlic and saute for another minute.
4. Stir in the tomato paste and tomato bouillon.
5. Next, add the cauliflower, carrots and peas and stir until combined.
6. Cover the pan with a lid and cook over medium for 10 to 15 minutes. Stir occasionally. The cauliflower will release its moisture and then it will need to cook till it’s "fluffy" and drier. Season with salt to taste and sprinkle with cilantro before serving.

Pro Recipe Tips

• Cauliflower contains alot of natural liquid so you don't need to add much liquid and you will need time to cook it till it dries out like rice.
• Using fresh cauliflower is best, frozen varieties can be soggier and not have as great of flavor.
• **To rice the cauliflower, cut the heads off the stems and cut into quarter sized pieces.  Keeping them about the same size will help them all turn out the same.  Place the pieces in a food processor and pulse for 20 seconds and check to see if all the pieces are about rice size.  Pulse longer if needed.
• Feel free to add additional seasoning if you like. Some suggestions are cumin, chili powder, cayenne for those that like a little heat, and Mexican oregano.

What To Serve With Mexican Cauliflower Rice?

• Skillet Chicken Fajitas
• Chicken Fajita Stuffed Peppers
• Vegetarian Stuffed Peppers

Frequently Asked Questions (FAQs)

Can I Use Frozen Cauliflower Rice?

Yes, you can, but first you need to thaw the cauliflower rice, and thoroughly drain, and dry it before using it. It is important that it is dried in order to get the rice-like texture that you are looking for.

How To Store Mexican Cauliflower Rice

Store in an airtight container in the refrigerator for up to 5 days.

Can I Freeze Cauliflower Rice

Yes, add the “rice” to a freezer-safe, airtight container and it can last up to 3 months.

How Do I Reheat Cauliflower Rice

You can reheat the cauliflower rice by microwaving on high at 30-second intervals.

More Recipes You’ll Love

• Spicy Cilantro Summer Slaw
• Mexican Street Corn Salad
• Cucumber Tomato Salad

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Recipe

Mexican Cauliflower Rice Recipe

By Michele @ Flavor Mosaic

5 from 6 votes

This Mexican Cauliflower "Rice" is flavorful and tastes just like Mexican rice. No one will know it is made with cauliflower instead. Serve it with tacos, fajitas, or your favorite Mexican dishes.

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Prep Time 15 minutes minutes

Cook Time 20 minutes minutes

Total Time 35 minutes minutes

Servings 6

Calories 82

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Equipment

• 1 Food Processor

Ingredients

• ▢ 1/2 cup chicken broth
• ▢ 1/2 cup carrots (peeled and finely diced)
• ▢ 1/2 cup frozen peas (optional)
• ▢ 1 tablespoon olive oil
• ▢ 1/3 cup onion (finely chopped)
• ▢ 1 tablespoon minced garlic
• ▢ 3 tablespoons tomato paste
• ▢ 1 tablespoon tomato bouillon
• ▢ 1 head cauliflower (riced**)
• ▢ Salt to taste
• ▢ 2 tablespoons Cilantro leaves (chopped for garnish)

Instructions 

• In a small saucepan, place the carrots and the broth and cook for 7 to 8 minutes until the carrots are slightly softened. Add the peas and turn off the heat. If there is any liquid left after cooking the carrots and peas, be sure to drain the peas and carrots before adding to the cauliflower.
• While the carrots are cooking, heat the olive oil in a large saucepan and add the onions. Cook for 3 to 4 minutes, then add the garlic and saute for another minute.
• Stir in the tomato paste and tomato bouillon, then add the cauliflower, carrots and peas and stir until combined.
• Cover the pan with a lid and cook over medium for 10 to 15 minutes. Stir occasionally. The cauliflower will release its moisture and then it will need to cook till it’s "fluffy" and drier.
• Season with salt to taste and sprinkle with cilantro before serving.

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Notes

**To rice the cauliflower, cut the heads off the stems and cut into quarter sized pieces. Keeping them about the same size will help them all turn out the same. Place the pieces in a food processor and pulse for 20 seconds and check to see if all the pieces are about rice size. Pulse longer if needed.

Tips:
Cauliflower contains alot of natural liquid so you don’t need to add much liquid and you will need time to cook it till it dries out like rice.
Using fresh cauliflower is best, frozen varieties can be soggier and not have as great of flavor.
**To rice the cauliflower, cut the heads off the stems and cut into quarter sized pieces. Keeping them about the same size will help them all turn out the same. Place the pieces in a food processor and pulse for 20 seconds and check to see if all the pieces are about rice size. Pulse longer if needed.

Storage:
Store in an airtight container in the refrigerator for up to 5 days.
This dish can be frozen for up to 3 months.

Nutrition

Calories: 82kcal | Carbohydrates: 11g | Protein: 4g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Sodium: 525mg | Potassium: 467mg | Fiber: 3g | Sugar: 5g | Vitamin A: 2006IU | Vitamin C: 55mg | Calcium: 36mg | Iron: 1mg