Mexican Cauliflower Rice

Cauliflower rice gets a boost of flavor with a Mexican flair!  This easy to make low carb side dish can be served in under 15 minutes. It makes a perfect busy weeknight side!

Mexican Cauliflower Rice in white bowl with spoon and 3 lime slices on top

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❤️ Why You’ll Love This Mexican Cauliflower Rice

  • Cauliflower rice seasoned like classic Mexican rice
  • Peppers, onions and tomato add color and flavor
  • Quick and easy to make, perfect for weeknights
  • Family friendly and low carb alternative to rice
closeup of Mexican Cauliflower Rice in black serving spoon held up over skillet

This is a different spin on plain cauliflower rice that gives it great flavor. I’m constantly looking for creative ways to prepare cauliflower, because it’s a great side dish for a Keto diet.

It’s very healthy, packed with nutrients, fiber and antioxidants. There are many health benefits to cauliflower you can read more about in this article! I like it because it closely mimics the texture of rice, so it makes a great low carb substitute.

closeup of Mexican Cauliflower Rice with 3 lime slices

But plain cauliflower rice can definitely get a bit boring, so I like to add different flavors to make it more interesting.  Like my cauliflower mushroom “risotto” or my lime cilantro cauliflower rice, both are loaded with flavor!  

This Mexican cauliflower rice is also bright and colorful, which I really love!  Give this dish a try and I think you’ll find yourself making it often!

🛒 Ingredients for Mexican Cauliflower Rice

*Exact measurements are listed in the recipe card below.

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🔪 How to Make Mexican Cauliflower Rice

Take a medium head of cauliflower, wash it well and cut into florets.

Using a food processor or large grater, rice the cauliflower and set aside.

In a large skillet over medium heat, add in half of the butter and olive oil, then sauté the onions and jalapeño pepper for a few minutes.  

diced onions and jalapeño peppers in skillet

Add in the garlic and continue to sauté for about 20 seconds, careful not to burn it.

diced onions, garlic and jalapeño peppers in skillet

Add in the tomatoes and continue cooking for another minute.  

diced onions, tomatoes and jalapeño peppers in skillet

Sprinkle in the cumin and smoked paprika, allow to toast for 10 seconds, while stirring.

diced onions, tomatoes and jalapeño peppers in skillet with spices

Add in the rest of the butter, tomato paste, lime juice and zest and salt, and mix.  

diced onions, tomatoes and jalapeño peppers in skillet with butter, lime and tomato paste

Sauté the cauliflower in the mixture.

cauliflower rice in skillet with tomato sauce under

Cover and cook for 6-8 minutes or until it reaches the texture you prefer.  

Mexican Cauliflower Rice in skillet uncooked

I like mine a little al dente, so not soft, but with a little bite to it.

overhead view of Mexican Cauliflower Rice in skillet with lime slices and veggies in back

Garnish with fresh chopped cilantro and serve.

☑️ Storage Instructions

Store in an airtight container in the fridge for 3-5 days or freeze.

overhead view of Mexican Cauliflower Rice in white bowl with 3 lime slices and veggies in back

💡 Tips for Making Cauliflower Rice

Preparing the Cauliflower

I prefer to rice my own cauliflower, since it’s so easy if you have a food processor.  I cut the head in half, cut into florets and discard the thicker part of the stems.  I pulse the florets in small batches in the food processor, which allows for more consistent “rice”. I typically rice a couple of heads at a time and keep them in the fridge in food storage bags.

Alternatively, you can purchase a bag of cauliflower that has already been riced, if it’s easier for you.  While I haven’t tried this recipe with frozen cauliflower rice, you can certainly use it, just be sure it’s thawed and well dried.

🔄 Flavoring the Keto Mexican Cauliflower Rice

I used yellow onions in this cauliflower rice, but you can use white onions if that’s what you have on hand.  I dice them small, as I do everything else in this mix.

I used fresh jalapeño peppers from my garden.  It’s amazing how just one plant produced so many peppers in just one season!  I make so many dishes with jalapeño peppers, like my Jalapeño Popper Egg Salad, Bacon Wrapped Jalapeño Poppers and my absolute favorite- Jalapeño Popper Cauliflower “Mac” and Cheese!

If you’re not a fan of jalapeño peppers, you can use bell pepper as a substitute.  You can also use poblano peppers or any other fairly mild pepper you like.  If you like jalapeño peppers, but don’t have any fresh on hand, you can use jarred and add it in with the tomatoes. 

I used cherry tomatoes.  You don’t have to use cherry tomatoes, you can use Roma, plum, beefsteak, Campari or anything else you have on hand.

Mexican Cauliflower Rice in skillet with 3 lime slices and serving spoon

I used cumin and smoked paprika, which are two very popular spices used in Mexican dishes.  I also used fresh cilantro, another favorite of mine.  If you don’t like cilantro, you can use fresh parsley instead.

I also use the juice and zest of a lime.  This brightens up all the flavors nicely, but you can omit the lime if you’d like.

If you happen to have some Queso Fresco on hand, I would highly recommend crumbling some of it in this cauliflower rice!  Not only will it add great texture, but will really make the dish visually come to life!  

If you’re not familiar with Questo Fresco, it’s a lot like feta cheese, a bit dry, crumbly and fairly mild in flavor.  It’s used a lot in Mexican dishes.

closeup of Mexican Cauliflower Rice with 3 lime slices

Can I Freeze Leftover Cauliflower Rice?

You can store your leftovers in an airtight container in the fridge for several days or yes, you can absolutely freeze leftovers.  You can even turn this into a complete meal by adding some shredded chicken to it.

I would add the chicken to the pan when you are toasting the spices, so it can absorb some of that great flavor.  Then add in the cauliflower rice and cook 6-8 minutes, and serve!

🍴 What to Serve with Mexican Cauliflower Rice

You can serve this flavorful Keto side dish with just about any Mexican inspired dish.  Here are some of my favorites: 

overhead view of Mexican Cauliflower Rice in skillet with lime slices and veggies in back

🍽️ More Keto Mexican Recipes

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Mexican Cauliflower Rice in white bowl with spoon and 3 lime slices on top

Mexican Cauliflower Rice

Cauliflower rice gets a boost of flavor with a Mexican flair! This easy to make Low Carb side dish can be served in under 15 minutes.
5 from 1 vote
Author: Julianne
Servings 8
PREP 3 minutes
COOK 10 minutes
TOTAL 13 minutes

Ingredients
 

  • 1 large head of cauliflower
  • 1/2 yellow onion, diced
  • 1/2 cup diced cherry tomatoes
  • 1/3 cup jalapeño pepper (ribs/seeds removed) minced
  • 2 cloves garlic, minced
  • 5 tablespoons butter, divided
  • 3 tablespoons fresh cilantro, chopped
  • 2 tablespoons tomato paste
  • 2 teaspoons olive oil
  • 1 tablespoon smoked paprika
  • 1 teaspoon ground cumin
  • juice and zest of 1 lime
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper

Instructions
 

  • Take a medium head of cauliflower, wash and cut into florets. Using a food processor or large grater, rice the cauliflower and set aside.
  • In a large skillet over medium heat, add in half of the butter and olive oil, then sauté the onions and jalapeño pepper for a few minutes. Add in the garlic and continue to sauté for about 20 seconds, careful not to burn it.
  • Add in the tomatoes and continue cooking for another minute. Sprinkle in the cumin and smoked paprika, allow to toast for 10 seconds, while stirring.
  • Add in the rest of the butter, tomato paste, lime juice and zest, salt and mix. Cover and sauté the cauliflower in the mixture for 6-8 minutes or until it reaches the texture you prefer. I like mine a little al dente, so not soft, but with a little bite to it.
  • Garnish with fresh chopped cilantro and serve.

*Make sure to scroll up and read the post for substitutions, additions and helpful tips for making this recipe.

Course Side Dish
Cuisine Mexican
Calories 90kcal
Nutrition Facts
Mexican Cauliflower Rice
Amount per Serving
Calories
90
% Daily Value*
Fat
 
8
g
12
%
Saturated Fat
 
4
g
25
%
Carbohydrates
 
6
g
2
%
Fiber
 
2
g
8
%
Sugar
 
2
g
2
%
Protein
 
3
g
6
%
* Percent Daily Values are based on a 2000 calorie diet.

*Nutritional data is provided as a courtesy and is accurate to the best of my knowledge. You can verify it using the nutrition calculator of your choice. All data is based on net carbs, without sugar alcohol: Swerve, Erythritol, Monk Fruit or Allulose.

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*Originally published on September 3, 2019, updated on February 4, 2025 with improvements to the recipe, new photos, new recipe information and helpful tips.

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5 from 1 vote (1 rating without comment)

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Recipe Rating




15 Comments

  1. 5 stars
    Made this tonight. It’s crazy how cauliflower rice can mimic the taste and texture of real rice. I was very pleased with the results. I used a can of Rotel tomatoes instead of the diced cherry tomatoes and jalapeños, and also added diced chorizo at the suggestion of one reviewer. Delicious! Thank you so much for the recipe! This recipe was so successful that I’m going to see if you have a jambalaya recipe.

    1. That is so great to hear. I really appreciate you taking the time to write such kind remarks. Enjoy the Jambalaya.

    1. This recipe uses one large head of cauliflower which in returns makes 8 servings of cauliflower rice.

  2. My family loved it! I used 2 bags of frozen cauliflower rice. I steamed them in the microwave and then drained it very good. I will be making this again and again. Delicious! Thank you 😊

    1. I’ve not uses frozen before so I can’t say for sure, but I typically get around 4 cups or so.

  3. 5 stars
    I was happy to find this recipe. I was missing rice on Mexican night. I will say, the seasoning was a bit strong for my taste but it was great. Very spicy so be warned. I also omitted the cilantro (it tastes like soap to me) with parsley.

    1. Sounds awesome Lynn, I LOVE chorizo, I use it a lot! Glad you liked the cauli rice and making it a whole meal by adding chorizo is genius! I will have to try that next time I make it 🙂