Mexican Cauliflower Rice

Name: Mexican Cauliflower Rice
Prep time: 5 min
Cook time: 12 min
Total time: 17 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

In Good FlavorMay 29, 2024April 13, 2026Leave a Comment

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Mexican Cauliflower Rice is a flavorful, healthy, low-carb alternative to traditional rice that’s ready in under 20 minutes. Made with tomato paste, cumin, and paprika, it has a rich, smoky flavor and works perfectly as a side dish or quick vegetarian meal. Naturally vegan, gluten-free, and low-fat, it’s also incredibly versatile—add chicken or shrimp for an easy protein boost.

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. Even if you don’t usually like cauliflower, this rice version might change your mind. 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 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 by 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 degrees 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—round out the flavor.
Olive oil—used to provide 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. Sauté until translucent and slightly softened, about 4-5 minutes.
Toss in garlic and sauté for one minute.
Increase the heat to medium-high. Add frozen cauliflower, diced tomato, jalapeño, and all the seasoning. Sauté 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 it is well incorporated. It’s done when the cauliflower rice is tender and crisp, with 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 to get riced cauliflower: make your own, buy it freshly packaged, or buy it frozen. I don’t love to make 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 it is pricey. I prefer the frozen variety for ease of use and affordability. You only need to 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 they are attached to. Cut the cauliflower into 1 1/2-inch florets. Wash and dry thoroughly. Fill 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. Expect to make 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 and refrigerated for up to four days. To freeze it, place it in an airtight container or a freezer bag, pressed flat, and freeze for up to two months.

Recommended supplies:

(Affiliate links. The products I recommend are either what I use, are on my wish list, or are 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. It is 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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