Keto Mexican Cauliflower Rice Recipes

THE MOST TERRIFIC KETO MEXICAN CAULIFOWER RICE RECIPE EVER

Steps:

• Rinse and pat cauliflower dry, cut into small pieces
• Grate cauliflower using either a box grater or food processor with the grater blade, into small coarse pieces like rice
• Melt the butter in a saute pan
• Add cauliflower and saute for 5-6 minutes and cover for 2 minutes to steam
• Stir in bouillon and spices
• Serve warm

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.

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:

• 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.

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.

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 STYLE CAULIFLOWER RICE

Steps:

• In a nonstick skillet, melt butter over medium heat. Stir in the cauliflower rice.
• Cook the rice 5 to 6 minutes until it begins to soften. If using fresh cauliflower, this will not take as long.
• Add the cumin, garlic powder, and salt. Stir to coat. Cook an additional 1 to 2 minutes to allow the spices to absorb.
• Add the RoTel tomatoes and tomato paste and stir to combine.
• Add the chicken broth and stir. Reduce heat to medium low and let the rice simmer until all of the broth is absorbed, about 9 to 10 minutes.
• Fluff with a fork and serve. Garnish with cilantro, if desired.

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.