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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!
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 and you can read more about them in this article! I like it because it closely mimics the texture of rice, so it makes a great Low Carb substitute.
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!
How to Make Mexican Cauliflower Rice
Ingredients
1 large head of cauliflower
1/3 cup onion, minced
1/3 cup diced cherry tomatoes
1 clove garlic, minced
1/4 cup jalapeño pepper (ribs/seeds removed) minced
1 tablespoon tomato paste
1 tablespoon smoked paprika
1/2 teaspoon ground cumin
juice and zest of 1 lime
1/4 cup grass-fed butter, divided
3 tablespoons fresh cilantro, chopped
2 teaspoons olive oil
salt to taste
Preparation
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 and salt, and mix.
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.
Tips
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.
The Mix
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! Yes, I do love my jalapeño peppers!
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.
Also from my garden, 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.
I used cumin and smoked paprika, which are my two favorite spices to use 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.
Leftovers
You can store your leftovers in an airtight container in the fridge for several days or freeze. 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 can you serve cauliflower rice with?
You can serve this flavorful Keto side dish with just about any Mexican inspired dish. Here are some of my favorites:
Poblano and Cheese Stuffed Meatloaf
Easy Salmon with Avocado Salsa
Grilled Lime Cilantro Shrimp Skewers
More MEXICAN INSPIRED KETO AND LOW CARB RECIPES…
MEXICAN BREAKFAST CASSEROLE
BAKED SOUTHWEST SKILLET WITH CHIPOTLE CREAM
PICO DE GALLO
INSTANT POT PORK CARNITAS
POBLANO AND CHEESE STUFFED MEATLOAF
EASY GUACAMOLE
Mexican Cauliflower Rice – Keto and Low Carb
INGREDIENTS
- 1 large head of cauliflower
- 1/3 cup onion minced
- 1/3 cup diced cherry tomatoes
- 1 clove garlic minced
- 1/4 cup jalapeño pepper (ribs/seeds removed) minced
- 1 tablespoon tomato paste
- 1 tablespoon smoked paprika
- 1/2 teaspoon ground cumin
- juice and zest of 1 lime
- 1/4 cup grass-fed butter divided
- 3 tablespoons fresh cilantro chopped
- 2 teaspoons olive oil
- salt to taste
PREPARATION
- 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. 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.
Excellent recipe! I added Chorizo to make it a main dish. Very yummy!
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 🙂