Low Carb Mexican Cauliflower Rice Recipes

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MEXICAN CAULIFLOWER RICE



Mexican Cauliflower Rice image

This Mexican cauliflower rice is the perfect side dish to pull pork or taco bowls. Very low carb and delicious.

Provided by Gerri

Categories     Dinner     Lunch

Time 20m

Number Of Ingredients 8

3 ounces Butter
1 1/2 teaspoons garlic powder
3 teaspoons onion flakes
1/2 teaspoon Pepper
1/2 teaspoon Salt
2 cups cauliflower rice
1/4 cup Tomato Puree
2 teaspoons Cilantro (finely chopped)

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.

Nutrition Facts : Calories 196 kcal, Carbohydrate 7 g, Protein 3 g, Fat 18 g, SaturatedFat 11 g, Cholesterol 46 mg, Sodium 473 mg, Fiber 3 g, Sugar 4 g, ServingSize 1 serving

LOW CARB MEXICAN CAULIFLOWER RICE



Low Carb Mexican Cauliflower Rice image

Low Carb Mexican Cauliflower Rice is a healthy, paleo friendly, keto friendly, vegan side dish recipe that is bursting with mexican flavors and ready in 30 minutes!

Provided by Richa

Categories     Side Dishes

Time 30m

Number Of Ingredients 12

3 cups Cauliflower Florets (stems removed and washed)
1 tablespoon Olive oil
1 Onion (finely chopped (small))
3-4 Garlic Cloves (minced)
1 Jalapeno (finely chopped)
2 Tomatoes (finely chopped)
3/4 cup Bell Peppers (diced )
1 teaspoon Cumin Powder
1/2 teaspoon Paprika Powder (or red chilli powder)
1 tablespoon Coriander / Cilantro (chopped )
Salt ( to taste)
More cilantro (sliced avocados, jalapenos, lime juice etc for topping)

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.

Nutrition Facts : Calories 114 kcal, Sugar 7 g, Sodium 39 mg, Fat 5 g, SaturatedFat 1 g, Carbohydrate 15 g, Fiber 5 g, Protein 4 g, ServingSize 1 serving

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