Go Back
Mexican Cauliflower Rice

Mexican Cauliflower Rice Recipe

Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4 servings
Calories: 90
Ingredients Method Notes

Ingredients
  

  • 2 tbsp vegetable oil
  • 1/2 small onion, finely chopped
  • 2 cloves garlic, minced
  • 2 tbsp tomato paste
  • 1/2 tsp ground cumin
  • 1/2 tsp chili powder
  • 4 cups riced cauliflower
  • 1/2 cup diced tomatoes, drained
  • 1/4 cup vegetable broth or water
  • Salt and black pepper, to taste
  • Fresh cilantro and lime wedges, for serving

Method
 

  1. Heat oil in a large skillet over medium-high. Cook onion until translucent, about 3 minutes, then add garlic and cook 30 seconds.
  2. Add tomato paste, cumin, and chili powder. Stir constantly for 1 minute until paste darkens.
  3. Add cauliflower rice, diced tomatoes, and broth. Stir, cover, reduce heat to medium, and cook 5 to 7 minutes until tender.
  4. Taste for salt and pepper. Spoon into bowls, top with cilantro, and serve with lime wedges.

Notes

If your diced tomatoes are very juicy, press them lightly with a paper towel before adding so the rice doesn’t steam. Freshly riced cauliflower from a food processor has the best texture, but bagged fresh riced cauliflower works and saves time.