Mexican Cauliflower Rice Recipe
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.
Servings 6
Calories 82kcal
Equipment
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.
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.
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