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Overhead image of orange-colored cauliflower rice with tomatoes in a black bowl set on top of a white napkin on a gray table

Mexican Cauliflower Rice (aka Spanish Cauliflower Rice)

  • Author: Lauren
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Total Time: 25 minutes
  • Yield: 4 cups 1x
  • Category: Side dish
  • Method: Stove top
  • Cuisine: Mexican

Description

The combination of juicy tangy tomatoes, perfectly crisp-tender cauliflower shreds, slightly sweet tomato paste, and a mix of spices is absolute harmony in this super savory low-carb side dish. 


Scale

Ingredients

  • 1 large head cauliflower (2 pounds)
  • 1 tablespoon olive oil
  • ½ cup finely minced yellow onion 
  • 2 tablespoons tomato paste
  • 1 teaspoon minced fresh garlic
  • 1 teaspoon dried Mexican oregano
  • ½ teaspoon cumin
  • ¼ teaspoon cayenne
  • ¼ teaspoon smoked paprika 
  • 1 can diced tomatoes (15 ounces), drained and rinsed
  • Salt 

Instructions

Remove stem and trim leaves from cauliflower. 

To shred the cauliflower into rice using a box grater: cut cauliflower into large chunks, then grate into rice using the medium-sized holes.

To shred the cauliflower into rice using a food processor: cut cauliflower into small pieces, attach the the grater attachment to food processor, and feed cauliflower into processor to shred. 

Heat olive oil in a large nonstick sauté pan over medium-high. Add onion and cook until softened and starting to turn golden brown, 3–5 minutes. 

Stir in tomato paste, garlic, oregano, cumin, cayenne, and paprika; cook 1 minute. Add drained tomatoes and cauliflower; toss to combine. Cover skillet with a tight fitting lid and let steam until tender, 5–8 minutes.

Remove from heat and stir in ¾ teaspoon salt; season with additional salt and black pepper to taste. 


Notes

Store cauliflower rice in an airtight container in the refrigerator for up to 4 days. 

Cauliflower rice can be stored in resealable zipper-lock bags in the freezer for up to 2 months. 


Nutrition

  • Serving Size: ½ cup
  • Calories: 60
  • Sugar: 5g
  • Sodium: 259mg
  • Fat: 2g
  • Saturated Fat: 0g
  • Carbohydrates: 10g
  • Fiber: 4g
  • Protein: 3g
  • Cholesterol: 0mg

Keywords: Mexican Cauliflower Rice, Spanish Cauliflower Rice, cauliflower rice, vegan cauliflower rice