Cauliflower Mexican Rice Recipes

MEXICAN CAULIFLOWER "RICE"

Steps:

• Heat the oil in a large skillet over medium-high heat. When hot, add the onions, tomatoes and jalapeno and sauté until just tender, about 2-3 minutes. Add the garlic and cauliflower, sauté until the cauliflower is just tender, 2 minutes.
• Add the tomato paste, cumin, paprika, cayenne, salt and pepper. Stir to evenly coat the vegetables and cook for 1 minute or until heated through. Add chopped cilantro and serve.

MEXICAN CAULIFLOWER RICE

Steps:

• Place a large frying pan over medium low heat. Add the butter, garlic powder and onion flakes and gently sauté for 3 minutes.
• Add the cauliflower rice, salt and pepper and sauté for 3 minutes, until the cauliflower is beginning to soften.
• Add the tomato puree and stir well. Continue to cook for another 3-5 minutes until the cauliflower is cooked through.
• Take the pan off the heat and stir through the cilantro.
• Serve and enjoy.

LOW CARB MEXICAN CAULIFLOWER RICE

Steps:

• Add cauliflower florets to a food processor or chopper and pulse till the cauliflower resembles small bits (like rice). Make sure not to go all the way or it can turn mushy. See picture for reference.
• Heat oil in a pan and add onions, garlic and jalapenos. Stir fry for a few minutes till the onion is translucent and the garlic is fragrant.
• Add tomatoes, cumin powder, paprika powder and salt to the pan. Cook the tomatoes for a few minutes till they soften about 4-5 minutes.
• Add the diced bell peppers and cauliflower rice to the pan and mix well. Stir fry the cauliflower for 3-4 minutes till it's tender.
• Top with your favorite topping and serve hot.

MEXICAN CAULIFLOWER RICE

Steps:

• Heat olive oil in a skillet over medium heat. Add onion; cook and stir until soft, about 5 minutes. Add tomato sauce, chicken broth, chili powder, cumin, salt, paprika, garlic powder, onion powder, oregano, and pepper. Stir to combine.
• Add cauliflower rice and mix well. Cover and cook until cauliflower is heated through, about 3 minutes. Uncover and cook, stirring occasionally, until liquid evaporates and rice appears dry, about 15 minutes.

RECIPE: MEXICAN RESTAURANT-STYLE CAULIFLOWER RICE

Steps:

• Heat the oil in a large, high-sided skillet over medium heat until shimmering. Add the onion and cook, stirring occasionally, until soft, about 5 minutes. Add the garlic, serrano, cumin, salt, and black pepper. Stir until combined and cook for 2 minutes more.
• Add the cauliflower rice, tomato paste, and broth, and cook, stirring occasionally, until the liquid is absorbed and the cauliflower is tender, 3 to 5 minutes. Remove from the heat and stir in the cilantro and lime juice.

MEXICAN CAULIFLOWER RICE

Steps:

• Rice the cauliflower. Slice the florets from the head of the cauliflower. Fit a food processor with the s-blade. Place half the florets into the bowl of the food processor and pulse until riced, scraping down the sides once halfway through to catch any larger pieces. Scrape out the riced cauliflower and repeat with the remaining florets.
• Heat a skillet over medium high heat. Add the oil and heat until it shimmers. Add the onion and sautee until soft and translucent, stirring occasionally, 5-6 minutes.
• Add the garlic and jalapeno and sautee until fragrant, 1-2 minutes.
• Add the tomato paste, salt, cumin, and paprika and stir into the vegetables.
• Add the cauliflower rice and stir continuously until all ingredients are incorporated. Continue sautéing, stirring occasionally, until the cauliflower releases its liquid and is dry and fluffy.
• Remove the Mexican cauliflower rice from heat. Stir in the cilantro and lime juice. Serve immediately.

MEXICAN CAULIFLOWER RICE

Steps:

• Pulse cauliflower in a food processor until broken down into rice-size pieces.
• Heat oil in a large skillet over medium-high heat. Add onion and jalapeño; cook, stirring, until softened and beginning to brown, 2 to 5 minutes. Add the cauliflower, tomatoes, cumin and salt; continue cooking, stirring, until the cauliflower is soft, 4 to 5 minutes more. Garnish with cilantro, if desired, and serve with lime wedges.

MEXICAN CAULIFLOWER RICE

Steps:

• Cut cauliflower into small chunks. Remove any of the green leaves and thick stems. Rice cauliflower on food processor or grater.
• To make in a food processor: add cauliflower chunks into food processor and pulse until it resembles rice or couscous.To make with a box grater: carefully grate cauliflower into a large bowl.
• Heat olive oil in a large skillet over medium-high heat. Add onions, tomato and garlic. Saute for 10 minutes, until onions are completely softened.
• Add broth, tomato paste, salt, paprika and cumin. Mix together until tomato paste has completely dissolved.
• Add cauliflower rice and stir to fully combine with the broth. Cook for 3 to 5 minutes, until cauliflower has softened. Taste and season with salt, if necessary.
• Remove from heat and serve with chopped cilantro and fresh limes.

MEXICAN CAULIFLOWER RICE

Steps:

• Chop your veggies and prep ingredients. Combine spices in a small bowl and mix. Whisk together Sriracha ranch ingredients in a seperate bowl and set aside.
• Making your cauliflower rice from scratch? See post for methods and instructions and cauli rice it up! To save time I used a 12 oz bag of fresh cauliflower rice from the produce section.
• Heat a large skillet to medium-high heat with 2 TBSP oil.
• Add onion, peppers, tomatoes, and garlic. Sauté for 5-8 minutes until tender.
• Add half the spice blend along with the broth and tomato paste. Mix well and cook for one additional minute
• Add cauliflower rice and cook until desired texture is reached. Approx. 3 minutes for al dente rice or 5 minutes for more tender rice. Add a squeeze of lime juice (optional but delicious) and any aditional seasoning to taste. I added an extra pinch of salt.
• Garnish with chopped fresh cilantro and drizzle with Sriracha Ranch Sauce if desired - SO GOOD!

EASY KETO MEXICAN CAULIFLOWER RICE SKILLET RECIPE

Steps:

• If you plan to rice the cauliflower yourself trim of the greens and cut into sizes that will fit into your food processor. Pulse until it resembles a rice like texture.
• In a large skillet heat the oil over medium-high heat. Add in the onion and garlic. Saute for 2 minutes until soft but not browned.
• Sprinkle in the chili powder and cumin. Stir until fragrant, about 30 seconds.
• Add in the cauliflower and stir letting it crisp up and any moisture evaporates. About 5 minutes.
• Add in the tomatoes and stir to combine. Taste for salt and add as needed.
• Sprinkle with cilantro and a squeeze of lime just before serving.

MEXICAN CAULIFLOWER RICE

Steps:

• Heat the oil in a 10" or larger cast-iron skillet over medium-high heat. Once hot add in the onion and garlic, cooking 1 minute just until starting to soften. Add in the spices and cook, stirring, another 15-30 seconds until fragrant.
• Add in the cauliflower rice, stir to combine and cook another 3-5 minutes until most of the moisture has evaporated.
• Add in the Rotel and stir, cook another minute or so. Season with salt to taste and top with any desired toppings before serving.

CAULIFLOWER MEXICAN RICE

Steps:

• Cut off the stem of the cauliflower head then cut it into large florets and place in a food processor.
• Process until the cauliflower has broken down into small rice-sized pieces.
• Add the olive oil to a pan over medium-high heat, add the onion and garlic and saute for 3 minutes until the onions soften and the garlic is fragrant.
• Add in the mixed bell peppers and chopped jalapeno, and stir for an additional 2 minutes.
• Add in the riced cauliflower, tomato paste, and chopped tomatoes, cover with a lid and cook for further 5 minutes until the cauliflower rice has begun to soften in texture.
• Add in the chicken broth, cumin, paprika, salt, and pepper. Continue to cook until the cauliflower becomes tender but not mushy. Stir in the chopped cilantro just before serving.
• Spoon into serving plates, garnish with chopped cilantro, lime wedges, and jalapeno, serve warm.

CAULIFLOWER MEXICAN RICE

Steps:

• Heat olive oil over medium heat in a
• Add garlic, onion, celery, peppers, and scallions and sauté until soft
• Stir in riced cauliflower, thyme, bay leaf, salt, pepper, chili, and cumin
• Add chicken stock
• Simmer over medium-low heat, stirring frequently for 30 minutes or until liquid is cooked down
• Serve

MEXICAN CAULIFLOWER RICE

Steps:

• Heat oil over medium in a large skillet. Add yellow onion and minced garlic; saute for 7-8 minutes or until the onion begins to soften and become translucent.
• Mix in the tomato paste, cumin, and chili powder - the ingredients will form a thick paste-like consistency while mixing, but will combine and loosen up as they heat.
• Add in the riced cauliflower and tomatoes. (The canned tomatoes do not need to be drained. Add some of the juice right along with the tomatoes. I used about 1⁄2 a can and about 1⁄2 of the juice.)
• Stir and saute the cauliflower mixture over medium heat for approximately 5 minutes longer. At this point, the cauliflower should be tender, but still have a bit of crisp. The rice will have absorbed the colors and flavors of the tomato paste and spices.
• Remove from heat. Squeeze a lime over the cauliflower rice and garnish with chopped cilantro and jalapeno.

KETO MEXICAN CAULIFLOWER RICE

Steps:

• In a skillet, add avocado oil, onions, and bell peppers. Saute over medium heat for about 7 minutes until softened.
• Add blended tomatoes (or buy crushed tomatoes and use instead of diced tomatoes), salt, and spices, and let simmer for about 5 minutes to reduce the liquid.
• Add the cauliflower rice. If using frozen cauliflower rice, put a lid on the pan for about 10 minutes to allow it to defrost before mixing it into the vegetable mixture. If using fresh cauliflower rice, just mix it in and saute it for about 7-10 minutes, until hot throughout.
• Top the "rice" with cheese and olives, and put the lid on the pan until the cheese melts. Reduce the heat to prevent it from burning on the bottom.
• Garnish the cauliflower rice with chopped avocados and cilantro.