Mexican Cauliflower Rice Recipes

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MEXICAN CAULIFLOWER RICE



Mexican Cauliflower Rice image

Restaurant-style Mexican rice (sometimes called Spanish rice) gets a healthy, low-carb makeover in this recipe that swaps white rice for riced cauliflower. Cooked with other flavorful ingredients like tomatoes, jalapeño and cilantro, this makes the perfect, festive side for taco night.

Provided by Carolyn Casner

Categories     Healthy Cauliflower Rice Recipes

Time 25m

Number Of Ingredients 9

4 cups small cauliflower florets
3 tablespoons avocado oil
½ cup chopped onion
1 medium jalapeño pepper, finely chopped
¼ cup no-salt-added crushed tomatoes or tomato sauce
½ teaspoon ground cumin
½ teaspoon salt
Chopped fresh cilantro for garnish
Lime wedges for garnish

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.

Nutrition Facts : Calories 134.5 calories, Carbohydrate 8.2 g, Fat 10.9 g, Fiber 2.9 g, Protein 2.6 g, SaturatedFat 1.4 g, Sodium 324.1 mg, Sugar 3.5 g

MEXICAN CAULIFLOWER RICE



Mexican Cauliflower Rice image

Properly prepared, cauliflower rice is chewy, nutty, and deliciously addictive. For best flavor and texture, make the rice from scratch using a fresh head of cauliflower. Cauliflower happily absorbs seasonings, so be generous - jalapeno, garlic, tomato paste, lime juice, and cilantro are each prominent but balanced in our Mexican cauliflower rice. This dish is both easy and flexible, make in one skillet, and ready in under 30 minutes.

Provided by Danielle Esposti

Categories     Side Dish

Time 25m

Number Of Ingredients 11

1 head cauliflower (riced)
1 tbsp olive oil
1 medium white onion (finely diced)
2 cloves garlic (minced)
1 jalapeno (seeded and minced)
3 tbsp tomato paste
1 tsp sea salt
1 tsp cumin
1/2 tsp paprika
3 tbsp fresh chopped cilantro
1 tbsp lime juice

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.

Nutrition Facts : Calories 105 kcal, Carbohydrate 15 g, Protein 4 g, Fat 4 g, SaturatedFat 1 g, Sodium 500 mg, Fiber 5 g, Sugar 6 g, UnsaturatedFat 3 g, ServingSize 1 serving

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

MEXICAN CAULIFLOWER "RICE"



Mexican Cauliflower

This Mexican inspired dish of Cauliflower "Rice" uses finely chopped cauliflower, which makes a fantastic low-carb, grain-free stand in for rice.

Provided by Gina

Categories     Side Dish

Time 10m

Number Of Ingredients 13

4 cups cauliflower crumbles (the sell this in stop and shop now)
1 teaspoon olive oil
1/2 medium onion (finely diced)
2 medium plum tomatoes (small dice)
1 jalapeno (seeds and membrane removed, minced)
2 garlic cloves (minced)
2 tablespoons tomato paste
½ teaspoon cumin
¼ teaspoon smoked paprika
¼ teaspoon cayenne pepper
1 teaspoon kosher salt
Freshly ground black pepper (to taste)
chopped cilantro

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.

Nutrition Facts : ServingSize 1 scant cup, Calories 58 kcal, Carbohydrate 10 g, Protein 3 g, Fat 1.5 g, Sodium 379 mg, Fiber 4 g, Sugar 1 g

SPANISH CAULIFLOWER RICE



Spanish Cauliflower Rice image

This delicious cauliflower rice is a great side dish for any Spanish or Mexican meal. It is also Whole30® compliant!

Provided by JenEats

Categories     Side Dish     Vegetables     Tomatoes

Time 35m

Yield 4

Number Of Ingredients 13

2 tablespoons olive oil
1 small onion, finely diced
2 cloves garlic, minced
1 small red bell pepper, diced
1 small tomato, diced
3 cups riced cauliflower
½ cup vegetable broth
1 tablespoon tomato paste
1 teaspoon cumin
1 teaspoon paprika
½ teaspoon dried oregano
¼ teaspoon ancho chile powder
salt and pepper to taste

Steps:

  • Heat oil in a skillet over medium heat. Add onion and cook until translucent, about 3 minutes. Add garlic and cook 2 minutes more. Add red belle pepper and tomato. Cook another 3 minutes.
  • Add cauliflower rice, broth, tomato paste, cumin, paprika, oregano, and ancho chile powder to the skillet. Stir to combine and cook about 5 minutes.
  • Taste and adjust seasoning if desired. Cook until cauliflower still has a bite and is not mushy, 3 to 5 minutes more. Season with salt and pepper before serving.

Nutrition Facts : Calories 130.5 calories, Carbohydrate 14.3 g, Fat 7.2 g, Fiber 5.6 g, Protein 5.2 g, SaturatedFat 1 g, Sodium 172.5 mg, Sugar 3 g

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Top Asked Questions

How to make low carb Mexican cauliflower rice?
How to make Low Carb Mexican Cauliflower Rice Place a large frying pan over medium-low heat. 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. Take the pan off the heat and stir through the cilantro. Serve and enjoy.
How to cook cauliflower rice with rice cooker?
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.
How do you store leftover Mexican cauliflower rice?
Leftover Mexican cauliflower rice can be stored in the fridge for up to 4 days, or frozen for up to 3 months. Place a large frying pan over medium-low heat. Add the butter, garlic powder, and onion flakes and gently sauté for 3 minutes.
What is your best cauliflower and tomato sauce recipe?
Directions: 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...

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