Mexican Cauliflower Rice

This cauliflower rice is seasoned with a bit of onion, jalapeno, garlic, and tomato. It is perfect for serving as a side on taco night, but we really love using it to make burrito bowls.

Course Side Dishes

Cuisine Mexican

Keyword cauliflower rice recipe, Mexican Cauliflower Rice, side dish

Prep Time 10

Cook Time 12

Total Time 22

Servings

Calories 76kcal

Author Karly Campbell

Equipment

Ingredients

1 pound cauliflower rice see notes
1 tablespoon avocado oil
½ onion diced
½ jalapeno minced
2 cloves garlic minced
2 tablespoons tomato paste
1 teaspoon cumin
1 teaspoon salt
2 tablespoons minced cilantro

Instructions

Heat the oil in a large skillet over medium heat.
When oil is hot, add the onion and jalapeno and cook, stirring often, until softened, about 5 minutes.
Add the garlic and tomato paste and cook for 1 minute more.
Add the cauliflower rice, cumin, and salt, and cook over medium heat, stirring occasionally, for 5 minutes or until cauliflower is as soft as you’d like.
Stir in the cilantro just before serving.

Video

Notes

We prefer to use fresh cauliflower for this recipe as it has a nicer texture when cooked. If using frozen cauliflower rice, follow the same method (add the rice to the skillet while frozen) and adjust cook time as necessary to get the rice cooked to your liking.

Add more or less jalapeno to suit your tastes. As is, the rice just has a little bit of heat to it.

We did not measure the serving size by volume - we just divided into 4 equal portions.

Nutrition