This Mexican Cauliflower Rice is a healthy, low-carb alternative to traditional rice, packed with flavor and the same satisfying texture. Cauliflower rice is seasoned with typical Mexican ingredients like tomato, onion, garlic, and cilantro, making it a perfect side dish for tacos, burritos, grilled meats, or any Mexican-inspired meal. It’s quick, easy, and full of flavor.
Here’s how to make it!
Ingredients:
- 1 medium head of cauliflower (or about 4 cups of cauliflower rice)
- 1 tablespoon olive oil (or butter)
- 1/2 small onion, finely chopped
- 2 cloves garlic, minced
- 1 small tomato, finely chopped (or 1/2 cup canned diced tomatoes)
- 1/2 cup chicken or vegetable broth (or water)
- 1/2 teaspoon ground cumin
- 1/2 teaspoon chili powder (optional, for a bit of heat)
- 1/4 teaspoon smoked paprika (optional, for extra flavor)
- Salt and pepper, to taste
- 1/4 cup fresh cilantro, chopped
- Lime wedges, for serving
Instructions:
1. Prepare the Cauliflower Rice:
- Start by cutting the cauliflower into florets, then pulse the florets in a food processor until it resembles rice-sized grains. Alternatively, you can grate the cauliflower using a box grater.
- Set the cauliflower rice aside.
2. Sauté the Aromatics:
- Heat olive oil in a large skillet or sauté pan over medium heat.
- Add the chopped onion and sauté for about 2-3 minutes until softened and translucent.
- Add the minced garlic and cook for an additional 30 seconds until fragrant.
3. Add Tomatoes and Spices:
- Add the chopped tomato (or canned diced tomatoes), and cook for about 3-4 minutes, until the tomatoes soften and release their juices.
- Stir in the ground cumin, chili powder, and smoked paprika (if using). Season with salt and pepper to taste.
4. Cook the Cauliflower Rice:
- Add the cauliflower rice to the skillet, stirring to combine with the tomato and spices.
- Pour in the chicken or vegetable broth (or water), and stir well. Cook for about 5-7 minutes, stirring occasionally, until the cauliflower is tender and the liquid has evaporated. The texture should be similar to cooked rice.
- If the rice looks dry before the cauliflower is tender, add a little more broth or water.
5. Finish with Cilantro and Lime:
- Remove the skillet from the heat, and stir in the chopped cilantro.
- Taste and adjust the seasoning, adding more salt, pepper, or lime juice as needed.
- Serve the cauliflower rice with lime wedges on the side for a zesty kick.
Tips for Success:
- Texture: For a firmer texture, don’t overcook the cauliflower rice. It should be tender but not mushy.
- Flavor Variations: You can add frozen peas, corn, or diced bell peppers for added color and texture. A pinch of cayenne pepper can also bring some heat to the dish if you like it spicy.
- Make Ahead: This cauliflower rice can be made ahead and stored in an airtight container in the fridge for 3-4 days. You can also freeze it for up to 1-2 months.
- Customizing: If you like more of a “fried rice” effect, you can cook the cauliflower rice in a little extra oil until it gets slightly crispy before adding the liquid.
Serving Suggestions:
This Mexican Cauliflower Rice is a great side dish to accompany:
- Tacos (especially fish or chicken tacos)
- Grilled meats like steak, chicken, or pork
- Burrito bowls
- Fajitas
- Chili or salsa
It’s low-carb, flavorful, and works perfectly as a healthier substitute for traditional rice. Enjoy this Mexican-inspired cauliflower rice at your next meal!
