Mexican Cauliflower Rice

This Mexican Cauliflower Rice (aka Spanish Cauliflower Rice) is a great low-carb side dish! Whatever name you use for it doesn’t matter, what does matter is that this veggie side is so savory in flavor, can easily replace rice (I promise you won’t miss it) AND it’s so dang easy to make.

About this recipe

I don’t look at this recipe as just a low-carb alternative to rice. Though that is true and it is a benefit, this recipe is so much more. For such a simple ingredient list, this cauliflower rice has A TON of savory flavor.

The combination of juicy tangy tomatoes, perfectly crisp-tender cauliflower shreds, slightly sweet tomato paste, and a mix of spices is absolute harmony. For some reason it just works.

My favorite part—it doesn’t feel like cauliflower trying to be something it isn’t. We all know those recipes that try to swap in cauliflower to make it healthier. Sometimes it just doesn’t work. 

This isn’t one of those recipes. It doesn’t cover up the fact that it’s cauliflower, but it also doesn’t hit you over the head with brassica flavor. The balance in flavor makes this “rice” a great side dish,  filling, bed for grilled fish and chicken, or base for bowl meals (burrito bowls, taco bowls etc.). 

It’s hard to explain, but this is one of those recipes I just couldn’t stop eating. 

How to make Mexican cauliflower rice

Cauliflower rice is a great low-carb alternative to regular rice. For this recipe, I took a classic dish—Mexican Rice (aka Spanish rice)—and lightened it up with cauliflower.

The flavors remain true to form, but the cooking process is drastically different from regular Mexican rice. 

Not only are we removing an ingredient that absorbs liquid, but we’re also replacing that ingredient with one that releases liquid. Do you see how this could cause some problems?

Many cauliflower rice recipes call for added water or broth, which I found to be completely unnecessary. The cauliflower itself has enough moisture to create adequate steam for cooking. 

1. Shred the cauliflower into “rice.” For this step, you can use a box grater or the food processor with the grater attachment (I prefer this method).
2. Cook onion in a large sauté pan until starting to brown. 
3. Add tomato paste, garlic, and spices and cook for one minute.
4. Drain and rinse canned tomatoes. Add thoroughly drained tomatoes to the sauté pan; add the cauliflower and toss to combine.
5. Cover the pan with a tight fitting lid and steam cauliflower for 5–8 minutes. 
6. Remove from heat and season with salt and pepper.

Optional add-ins 

• Minced serrano or jalapeño 
• Golden raisins
• Olives
• Capers 
• Black beans
• Rotel tomatoes and chiles
• Chili powder
• Avocado

What to serve with Mexican cauliflower rice:

• Baked Chiles Rellenos (stuffed peppers)
• Lime Grilled Shrimp
• Grilled Chicken Skewers
• Mexican Rice Bowls (use in place of the rice)
• Instant Pot Pork Carnitas
• Carne Adovada
• Add to Vegetarian Breakfast Burritos
• Beans and Rice Bowl (serve cauliflower rice with seasoned black beans, cilantro and guacamole)

Make sure to tag me @ZESTFULKITCHEN ON INSTAGRAM or comment below if you make this Mexican Cauliflower Rice!

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