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Mexican Cauliflower “Rice”

November 3, 2015 by Keri 54 Comments

All the flavors from traditional Mexican Rice without all the carbs! This version uses cauliflower in place of rice, which makes it the perfect light and healthy side dish.

Cauliflower RiceIf you’ve been with me for a while you probably know I have a sweet little cat named Basil. She’s 11 years old now and aside from sleeping a lot, she really shows no signs of aging. Basil truly is a kitten at heart. I’ve had her since she was 4 weeks old so she’s like my baby. I’m not kidding when I say that – she is SO attached to me and actually walks around meowing when I’m not home. 

Kyle on the other hand, she is not so fond of. We like to joke and say that if she could kill him she probably would ?

Mexican Cauli RiceBasil likes to keep him up at night – either by jumping on him or knocking stuff over until he gets up and brings her to bed. Once she’s in bed she lays on me purring away and happy. Until she decides to wake him up again. I rarely wake up during all of this commotion (I’m a heavy sleeper). 

Last night around 3:30 am Kyle heard a loud thud and went into the living room to see what she knocked over. It was a candle that I recently bought and shattered to pieces. I woke up after the fact and came to see what was happening – glass everywhere and Basil sitting there with a guilty face. There were also decorative pumpkins scattered all over the floor. 

We couldn’t leave glass all over the carpet so there we are picking up pumpkins and running the vacuum at 3:30 am. After that, I couldn’t sleep. Once I’m up it’s really hard for me to fall back to sleep ?

By the way, when Kyle was on a work trip a few weeks back, Basil slept through the night. So it looks like she really does have it out for him!

Mexican Cauliflower RiceOk, let’s talk cauliflower “rice”. It’s nothing like regular rice, obviously. However, if you’re looking to cut carbs, eat Paleo, or are doing Whole30 this is a great option. I took all of the flavors in my Mexican Rice and used grated cauliflower in place of the rice. 

Kyle, who hates cauliflower, actually said if he had to eat cauliflower this is how he would want it! We had it with the chipotle pulled pork lettuce wraps and it was a delicious and filling meal. With the leftovers I topped the cauliflower “rice” with some of the pulled pork and drizzled it with avocado aioli for a healthy burrito bowl. That was delicious too!

I’m not going to lie to you and tell you this doesn’t taste like cauliflower – it does. It is cauliflower after all. However, with all of the flavors going on here it’s a really fun and tasty way to enjoy cauliflower. Which, is one of my favorite vegetables, so I’d eat it no matter what. ?

Cauliflower Rice with Lettuce Wraps


Mexican Cauliflower “Rice”
2015-11-03 08:15:24
Serves 4
All the flavors from traditional Mexican Rice without all the carbs! This lightened up version uses cauliflower, which makes it the perfect side during Whole30.
Save Recipe
Print
Prep Time
10 min
Cook Time
5 min
Total Time
15 min
Prep Time
10 min
Cook Time
5 min
Total Time
15 min
Ingredients
  1. 1 Head Small/Medium Cauliflower, I used orange cauliflower, but white works just as well!
  2. 1 Tablespoon Extra-Light Olive Oil
  3. 1 Tablespoon Ghee*
  4. 1 Small Onion, finely chopped
  5. 2 Cloves Garlic, finely minced
  6. 2 Tablespoons Tomato Paste (make sure there’s no added sugar)
  7. Salt & Pepper, to taste
  8. ½ Cup Chicken Broth, or vegetable broth
  9. Fresh Cilantro Leaves, for garnish
Instructions
  1. Grate the cauliflower using a box grater or the grating attachment on a food processor. Set aside.
  2. Heat the oil and ghee in a large skillet over high heat and add in the onion and garlic; sauté for 2 minutes or until softened and fragrant. Stir in the tomato paste and season the mixture with salt and pepper.
  3. Add in the cauliflower and the chicken broth and mix well. Cover and cook for 3 minutes.
  4. Remove the cauliflower rice from the heat and garnish with cilantro. Serve alongside any of your favorite Mexican dishes!
Notes
  1. *You can use all olive oil if you can't find ghee or want this to be vegan.
Fashionable Foods https://fashionablefoods.com/
Mexican Cauliflower Rice Pin

You May Also Enjoy:

  • Southwest Brown Rice Salad
    Southwest Brown Rice Salad
  • Blackened Salmon with Orange Salsa
    Blackened Salmon with Orange Salsa
  • Perfect Pesto
    Perfect Pesto

Filed Under: Dairy-Free, Gluten-Free, Healthy Choices, Lunch, Paleo, Sides, Vegan, Vegetarian, Whole30

« Whole 30 Week 2
Vegan Recipe Roundup »

Lovely comments

  1. Gayle @ Pumpkin 'N Spice says

    November 4, 2015 at 7:05 am

    I’ve always wanted to make cauliflower rice before, but I just haven’t gotten around to it! I’m so glad I see this recipe, Keri! This mexican version sounds so flavorful, that I think even my husband would eat it! 🙂 Love it!
    Gayle @ Pumpkin ‘N Spice recently posted…Apple Pie Yogurt ParfaitMy Profile

    Reply
    • identiconKeri says

      November 5, 2015 at 3:20 pm

      Oh you have to try it! Thanks Gayle!

      Reply
  2. Cheyanne @ No Spoon Necessary says

    November 5, 2015 at 2:46 pm

    OMG, Basil sounds freakin’ adorable! I love that she has it out for Kyle, that is so funny! Anyways, I looove cauliflower rice, I always have some in the fridge and often I mexican-ize it! #Greatminds I can’t wait to try yours because sometimes a girl just needs a revamp! Cheers, Keri! <3
    Cheyanne @ No Spoon Necessary recently posted…Honey & Brown Butter Parker House RollsMy Profile

    Reply
    • identiconKeri says

      November 5, 2015 at 3:23 pm

      Oh she is and I love that she’s out for him too! It always makes me laugh! I have a brand new head of cauliflower in the fridge just waiting to be “riced” – not sure if I should mexican-ize it or try something new 😉 Thanks Cheyanne!

      Reply
  3. Kelley @ Chef Savvy says

    November 5, 2015 at 9:30 pm

    This mexican “rice” sounds amazing! Love that this is a low carb dish!
    Kelley @ Chef Savvy recently posted…Peanut Butter Chocolate BarsMy Profile

    Reply
    • identiconKeri says

      November 11, 2015 at 3:11 pm

      Thanks Kelley!

      Reply
  4. Rachelle @ Beer Girl Cooks says

    November 6, 2015 at 9:04 pm

    I’ve heard of cauliflower rice, but haven’t tried it. This Mexican version sounds awesome. Love the kitty story! I have 4 big dogs that are into the same kind of shenanigans! Love the new pic too!
    Rachelle @ Beer Girl Cooks recently posted…Green Bean Mushroom AlmondineMy Profile

    Reply
    • identiconKeri says

      November 11, 2015 at 3:13 pm

      Thanks Rachelle! I want a dog so bad, but my cat is such a handful that I don’t know if I can handle another animal running around! 4 dogs sounds wonderful and crazy at the same time! 😉 And thanks for noticing the new pic 🙂

      Reply
  5. Shelby @ Go Eat and Repeat says

    November 9, 2015 at 9:29 am

    I love this new way to make cauliflower! It is so fun and a great side dish!
    Shelby @ Go Eat and Repeat recently posted…Caramel Pecan CheesecakeMy Profile

    Reply
    • identiconKeri says

      November 11, 2015 at 3:13 pm

      Thanks Shelby!

      Reply
  6. Darlene says

    March 24, 2016 at 12:46 pm

    Wondering if I can use pre-riced frozen cauliflower?

    Reply
    • identiconKeri says

      March 24, 2016 at 4:43 pm

      I don’t see why that would work, Darlene. My only concern would be excess water, but it’s certainly worth a shot!

      Reply
      • Victoria says

        June 20, 2019 at 6:52 am

        Do you mean you don’t see why that WOULDN’T work?

        Reply
    • Megan says

      February 11, 2018 at 10:37 am

      Did you try using the frozen kind? How did it work?

      Reply
      • Donna says

        April 30, 2018 at 4:23 pm

        I tried it with frozen, I just let it sit in a colander to thaw and squeezed out as much liquid as I could. It was delicious!

        Reply
        • identiconKeri says

          April 30, 2018 at 4:55 pm

          Great! Thanks for letting us know, Donna 🙂

          Reply
  7. Beth R says

    April 5, 2016 at 8:18 pm

    I loved the inspiration of this dish! I added cumin, garlic powder and chili powder and went a bit heavier on the salt. Would definitely make this again. Hubby loved it!!

    Reply
    • Beth R says

      April 5, 2016 at 8:20 pm

      Oh and I used coconut oil instead of olive oil.

      Reply
      • Connie says

        January 8, 2017 at 6:04 pm

        I was wondering about coconut oil. I am definitely going to try this!

        Reply
  8. Christy says

    January 6, 2017 at 5:51 am

    Is there nutrition information available for this recipe?

    Reply
  9. Cynthia says

    January 25, 2017 at 1:25 pm

    Sounds good, l’ll will make it. Do you know the nutritional serving?
    Thank you!
    Cynthia

    Reply
  10. Meredith says

    March 22, 2017 at 4:00 pm

    I imported the recipe into My Fitness Pal. The nutrient macros I came up with are 7g fat, 11g carb, 4g fiber and 4g protein. This was as directed by the recipe with the following exceptions: 3 ounces of chopped onion, a medium (10.5 ounce) head of cauliflower and regular extra virgin olive oil, not extra light.

    Reply
    • Kristyn k Helander says

      September 8, 2019 at 11:41 pm

      What was the serving size?

      Reply
      • Meredith says

        September 9, 2019 at 12:34 pm

        It was for 4 servings.

        Reply
  11. Gia says

    May 17, 2017 at 3:35 pm

    NOTE FOR VEGETARIANS: Use “No chicken Broth” by Imagine foods, instead of chicken broth. It tastes just like chicken broth, but it’s strictly made with veggies only. 🙂

    Reply
  12. Valerie in Sacramento says

    May 19, 2017 at 2:25 pm

    YUM! I found orange cauliflower on sale, which made this extra pretty. Per the other people’s comments, I added cumin, paprika and chili powder. I also added 1 extra Tbsp of tomato paste, 1/4 extra cup of chicken broth, and used butter instead of ghee. I also steamed it longer at the end because I didn’t want it to be crunchy.

    Reply
  13. Robin says

    July 10, 2017 at 10:26 pm

    I found frozen riced cauliflower.. going to try to make this with that… just going to squeeze out the excess water first… I’m wondering how this would be with some chili and cumin added…. hhhmmm

    Reply
  14. Danielle says

    January 12, 2018 at 9:58 am

    CAn you do god in a slow cooker? Or should that be overdone?

    Reply
    • Danielle says

      January 12, 2018 at 9:59 am

      I meant or WOULD that be overdone?

      Reply
      • Danielle says

        January 12, 2018 at 10:00 am

        OMG
        Can this be done in a slow cooker? That’s my question. Apparently I can’t type!

        Reply
        • identiconKeri says

          January 12, 2018 at 2:37 pm

          Hi Danielle, I don’t think a slow cooker would work well. It cooks pretty fast on the stove so I think it would get over cooked in the slow cooker. Hope this helps!

          Reply
  15. Joefine says

    September 3, 2019 at 11:25 am

    I’ll have to say that you are doing a very great job in writing good articles like this. I’ve bookmarked you and will gladly follow your upcoming blog. X`Always a pleasure reading your blog.

    Reply
  16. Tania Mushtaq says

    November 29, 2020 at 5:55 am

    Thank you for sharing delicious recipes. Cauliflower is low in calories (25 calories in 1 cup) so you can easily use it without the fear of gaining weight. Cauliflower is an excellent source of minerals and vitamins.

    Reply
  17. Rosella Sle says

    December 6, 2020 at 2:34 pm

    Love Mexican food, I started with taco .. it is so yummy
    Rosella Sle recently posted…كل ما تريد معرفته حول نظام الكيتو دايت | أنواعه وفوائدة وكيفية حرق الدهون من خلالهMy Profile

    Reply
  18. Jaime says

    January 2, 2021 at 3:26 am

    I Will try the “Mexican Cauliflower “Rice” for dinner!
    Jaime recently posted…Best Cold Press Juicer 2021 – Reviews & Buying GuideMy Profile

    Reply
  19. L van de Bunt says

    October 4, 2021 at 7:16 am

    Hi, Thank you for sharing delicious recipes. Cauliflower is low in calories (25 calories in 1 cup) so you can easily use it without the fear of gaining weight. Great articles, I’ve bookmarked you and will gladly follow your upcoming blog. Always a pleasure reading your blog.

    Reply

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I'm Keri: the passionate foodie behind the blog. I created Fashionable Foods to share fresh, homemade food with a creative twist. I live in Delaware with my husband Kyle, our son Nolan, and cat Basil. Favorite things include beach days, wine, and popcorn.
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