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Low Carb Mexican Cauliflower Rice

RatingDifficultyBeginner

A healthy, low-carb, paleo, keto friendly and vegan side dish. Packed with plenty of Mexican flavours. Ready in 30 minutes.

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Low Carb Mexican Cauliflower Rice
Yields3 Servings
Prep Time15 minsCook Time15 minsTotal Time30 mins
 3 cups Cauliflower Florets, stems removed and washed
 1 tbsp Olive Oil
 34 Garlic Cloves, minced
 1 Jalapeno, finely chopped
 2 Tomatoes, finely chopped
 ¾ cup Bell Peppers, diced
 1 tsp Cumin Powder
 ½ tsp Paprika Powder or Red Chili Powder
 1 tbsp Coriander or Cilantro, chopped
 Sea salt, to taste
 More Cilantro, sliced avocados, jalapenos, lime juice etc for topping
1

Add cauliflower florets to a food processor or chopper and pulse till the cauliflower resembles small bits (like rice). Make sure not to go all the way or it can turn mushy.

2

Heat oil in a pan and add onions, garlic and jalapenos. Stir fry for a few minutes till the onion is translucent and the garlic is fragrant.

3

Add tomatoes, cumin powder, paprika powder and salt to the pan. Cook the tomatoes for a few minutes till they soften. Add the diced bell peppers and cauliflower rice to the pan and mix well. Stir fry the cauliflower for 3-4 minutes till it’s tender.

4

Top with your favorite topping and serve hot.

Notes:
5

We like our food spicy, but if you don’t, feel free to de-seed the jalapeno.

6

Cauliflower rice is best served immediately. Stored cauliflower rice can taste a bit weird and can turn smelly. And it only takes 15 minutes to put together anyway!

7

Our favourite toppings are sour cream, cilantro and avocados.

Ingredients

 3 cups Cauliflower Florets, stems removed and washed
 1 tbsp Olive Oil
 34 Garlic Cloves, minced
 1 Jalapeno, finely chopped
 2 Tomatoes, finely chopped
 ¾ cup Bell Peppers, diced
 1 tsp Cumin Powder
 ½ tsp Paprika Powder or Red Chili Powder
 1 tbsp Coriander or Cilantro, chopped
 Sea salt, to taste
 More Cilantro, sliced avocados, jalapenos, lime juice etc for topping

Directions

1

Add cauliflower florets to a food processor or chopper and pulse till the cauliflower resembles small bits (like rice). Make sure not to go all the way or it can turn mushy.

2

Heat oil in a pan and add onions, garlic and jalapenos. Stir fry for a few minutes till the onion is translucent and the garlic is fragrant.

3

Add tomatoes, cumin powder, paprika powder and salt to the pan. Cook the tomatoes for a few minutes till they soften. Add the diced bell peppers and cauliflower rice to the pan and mix well. Stir fry the cauliflower for 3-4 minutes till it’s tender.

4

Top with your favorite topping and serve hot.

Notes:
5

We like our food spicy, but if you don’t, feel free to de-seed the jalapeno.

6

Cauliflower rice is best served immediately. Stored cauliflower rice can taste a bit weird and can turn smelly. And it only takes 15 minutes to put together anyway!

7

Our favourite toppings are sour cream, cilantro and avocados.

Low Carb Mexican Cauliflower Rice

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