Name: Mexican Cauliflower Rice
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Ingredients: 1 (16 ounce) bag frozen riced cauliflower; 2/3 cup chopped onion; 2 large cloves garlic, 1 tablespoon chopped; 1/2 rounded cup finely diced tomatoes (squeeze out juice before chopping); 2 tablespoons finely chopped pickled jalapeño peppers; 2 tablespoons tomato paste; 1 teaspoon cumin; 1/4 teaspoon paprika; 1/4 teaspoon turmeric; 3/4 teaspoon salt; 1/4 teaspoon black pepper; 1 1/2 tablespoons olive oil; chopped cilantro for garnish

Mexican Cauliflower Rice is a vegetarian side dish that is full of flavor and a healthy low-carb replacement for rice. It comes together in 20 minutes , and it’s also vegan and gluten-free!

My daughter has been on her own for years, but I love cooking for her when I get a chance. She is a vegetarian (actually, pescatarian) and this dish is tailored to her diet. It is a side dish that can be a quick and easy vegetarian meal on a busy weeknight. She can add shrimp for a protein boost. What’s more, it’s healthy, low-carb, low fat, vegan, and gluten-free.

Now if you don’t like cauliflower, you will think differently about the riced version. The cauliflower truly takes on the flavor of the other ingredients, making it extremely versatile. In this case, the cauliflower rice has a tomato backdrop from tomato paste and the warm, earthy, and smoky undertones from cumin and paprika.

Ingredients needed:

Riced cauliflower—I prefer frozen because it is ready to use yet affordable, especially if it’s a generic brand. Freshly prepared ones are an option but more costly. You get the most for your money making your own from a head of cauliflower. I personally don’t like this method because it gets messy and so is the cleanup.
Onion—sweet or yellow, chopped.
Garlic—chopped.
Fresh tomato—with the juice squeezed out, then diced.
Tomato paste—provides a tomatoey backdrop.
Pickled jalapeños—finely chopped. Fresh can also be used.
Cumin—warm, earthy, and peppery. It is commonly used in Mexican cuisine.
Paprika—has varying range of sweetness, spiciness, and smokiness notes, depending on the kind of peppers they are made from. Use smoked paprika for more smokiness. Paprika is also used in Mexican recipes.
Turmeric—aromatic, bitter, with gingery and citrus notes. Just a little is used for depth of flavor and added color.
Salt and black pepper—rounds out the flavor.
Olive oil—for providing a nonstick barrier and flavor.
Cilantro—as an optional garnish.

Recipe highlights:

Add olive oil to a preheated large skillet on medium heat. Add onion. Saute until translucent and slightly softened, about 4-5 minutes.
Toss in garlic, and saute for one minute.
Increase heat to medium high. Add frozen cauliflower, diced tomato, jalapeño, and all the seasoning. Saute for 2 minutes, breaking up any lumps of cauliflower.
Add tomato paste. Use a spatula to mash the tomato paste and work it into the cauliflower mixture until the tomato paste is well incorporated. Done when the cauliflower rice is tender crisp, about 5 minutes total cooking time for the cauliflower. Reseason to taste.
Detailed instructions are in the recipe card section below.

How to get riced cauliflower:

There are several ways you can get riced cauliflower: make your own, freshly packaged, and frozen. I don’t love making my own cauliflower rice. It is easy to do if you have a food processor, but it gets messy. The freshly packaged version is convenient and ready to use, but pricey. I prefer the frozen variety for ease of use as well as affordability. You just dump it into the pan straight from the bag.

However, if you want to make your own, I can walk you through it. Cut off the leaves and the stem portion they are attached to. Cut the cauliflower into 1 1/2-inch florets. Wash and dry thoroughly. Filled the food processor half full with the florets (you might need to do this in batches). Pulse until the cauliflower resembles rice. Do not over process or it will become mushy. Alternatively, you can use a box grater instead of a food processor. Be warned: it makes a bit of a mess!

Pro tips:

Smash the bag of frozen cauliflower to break up clumps for even cooking.
Use a large skillet to avoid overcrowding the cauliflower. This helps reduce moisture and sogginess.

How to store:

Cooked cauliflower rice can be stored in an airtight container, refrigerated for up to four days. To free, place in an airtight container or a freezer bag, pressed flat. Freeze for up to 2 months.

Recommended supplies:

(Affiliate links. The products I recommend are either what I use, are on my wish list, or come highly rated.)

Large frying pan or skillet—I don’t like to recommend pricey products, but I bought a Hexclad set about 8 years ago and love it. This 12-inch frying pan has a lifetime warranty. It has a beautiful hexagonal surface. Its hybrid technology makes it durable, nonstick, and scratch resistant. Oven safe up to 500° F.
Silicone spatula—this set of varying spatulas and a brush is heat resistant up to 500°F.

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