Easy Mexican Cauliflower Rice
I am a carb-lover at heart. I grew up eating my family’s homemade pasta and living in Elgin, Illinois, there was never a shortage of delicious Mexican & Puerto Rican rice.
Now, I try to limit my intake of white starchy foods, and I love a good veggie swap on comfort food!
This Mexican Cauliflower Rice is delicious (and vegan) on it’s own, paired with ground turkey, shredded chicken, in lettuce wraps (topped with a little Cholula and cashew cream, yes please!), or as the main ingredient for stuffed bell peppers.
This recipe was super easy to put together and cooked in less than 15 minutes. It also makes for great leftovers that you can use for a second meal.
It’s low-carb, gluten-free, Paleo and Whole30 so whether you’re following a specific diet or just want a good, healthy meal… it’s a great recipe that you can make in a pinch.
Easy Mexican Cauliflower Rice Ingredients:
· 1 head of cauliflower, riced in a food processor (or 1 bag of frozen riced cauliflower)
· 1 onion, finely diced
· 4 cloves garlic, minced
· 1 green chile, finely diced
· 2 cups tomatoes, chopped
· 1 cup peas*
· 1 small handful of fresh cilantro, finely chopped
· 2 tsp avocado oil
· 1 tbsp tomato paste
· 2 tbsp cumin
· 1 tbsp smoked paprika
· 1 tsp Tajin seasoning
· 1 tsp Himalayan Sea Salt
Start by sautéing onions in avocado oil over medium heat.
Add in garlic and chiles, and sauté for a few more minutes, or until onions start to turn translucent.
Add in riced cauliflower, tomatoes, peas, tomato paste and seasonings; stir well and cook for a about 5 minutes, or until cauliflower has reached an al-dente rice consistency.
Remove from heat; stir in freshly chopped cilantro, serve, & enjoy!
*Leave peas out if following Paleo or Whole30.