This easy Mexican Cauliflower Rice recipe is naturally gluten-free, low carb, keto and packed with tons of veggies AND flavor. It’s the perfect side dish for your Taco Tuesday or for meal-prepping ahead of a busy week!
If you love healthy side dishes, then you need to try my Zucchini Noodle Stir Fry, Cauliflower Fried Rice and my Grilled Sweet Potato Wedges!
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Before you get started / Kelley’s tips
- Boost the spice. If you enjoy a bit more heat, you can add a pinch of cayenne pepper or some diced jalapeños when sautéing the garlic. Adjust the chili powder to taste to control the level of spiciness.
- Add protein. Add some chicken, steak, salmon, shrimp, or tofu to this homemade Mexican cauliflower rice recipe a more complete meal!
- Throw in some veggies. Add riced broccoli, frozen field peas, diced carrots, bell peppers, or diced celery.
Ingredients
- Cauliflower: I made my own cauliflower “rice” by breaking apart one medium-sized head of cauliflower and pulsing it in batches in a food processor until it was the texture of dry rice. However, you could also use fresh or frozen store-bought cauliflower rice to make this Mexican cauliflower rice recipe even easier to throw together! Just make sure to read the ingredients label to ensure there’s no added sugar or flavors.
- Veggies: One of the main reasons I love this homemade Mexican cauliflower rice recipe is because it’s packed with vegetables! In addition to the cauliflower, I added garlic, onion, and canned roasted tomatoes, but you could add any other veggies you like. This recipe is a great way to clean out the fridge!
- Spices: Similar to real rice, cauliflower rice takes on the flavor of whatever you season it with. For this Mexican cauliflower rice recipe, I stuck with classic Mexican-inspired spices like cumin, oregano, chili powder, and cumin. But you can use any seasonings you prefer!
How To Make Mexican Cauliflower Rice
- Saute the Onion and Cauliflower: Heat the oil in a large skillet over medium high heat. Once it’s shiny and heated, add the onion and cauliflower. Sauté for 4 minutes, or until the cauliflower and onion just start to get tender and develop some color on them.
- Cook the Garlic and Spices: Next, add the garlic, and cook for an additional minute until fragrant. Reduce the heat to medium and add the spices. Cook for 1-2 minutes stirring frequently to help them bloom and develop.
- Add Tomatoes and Finishing Touches: Then, add the tomatoes along with the juices, and stir to combine. Season with salt and pepper to taste, and cook until the liquid has evaporated. Serve immediately with fresh chopped cilantro, if desired. Enjoy!
Serving Suggestions
This Mexican cauliflower rice is the perfect side dish for a variety of meals! It pairs wonderfully with tacos, refried beans, and enchiladas, adding a flavorful and lighter twist to classic Mexican dishes. For a simpler pairing, serve it alongside grilled chicken or steak for a well-balanced meal.
If you’re looking for something more unique, try it with Mexican Stuffed Shells, Huevos Rancheros, or Loaded Mexican Sweet Potato Skins. It’s also a great complement to Slow Cooker Mexican Beef or a fresh and zesty Mexican Salmon Salad. No matter how you serve it, this cauliflower rice will be a delicious addition to your table!
Frequently Asked Questions
How do you store leftovers?
Store any cooled, leftover Mexican cauliflower rice in an airtight container in the fridge for up to 4 days. It’s perfect for meal-prepping ahead of a busy week!
You can freeze this homemade cauliflower rice, but be warned that the texture will change and become softer during the thawing and reheating process.
Can I use frozen cauliflower rice?
Yes! Frozen cauliflower rice works well, but be sure to cook off any excess moisture to prevent it from becoming mushy. You may need to sauté it for a few extra minutes.
How do I make my cauliflower rice less watery?
After ricing the cauliflower, pat it dry with a paper towel to remove excess moisture. Also, avoid overcooking, as cauliflower releases more water the longer it cooks.
More Vegetarian Recipes To Try
- Zucchini Noodle Stir Fry
- Cauliflower Fried Rice
- Rainbow Vegetable Stir Fry
- Homemade Pad Thai
- Zucchini Noodles with Blistered Tomatoes and Pesto
- Rainbow Vegetable Spring Rolls
Mexican Cauliflower Rice
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Ingredients
- 2 tbsp olive oil
- 1 medium head of cauliflower, riced
- 1 medium onion, diced
- 4 cloves garlic, minced
- 1 tsp cumin
- 1 tsp chili powder
- 1/2 tsp oregano
- 15.5 ounce can of fire roasted tomatoes, with juices
- salt and pepper
- fresh chopped cilantro
Instructions
- Heat oil n a large skillet over medium high heat. Add in onion and cauliflower and saute for 4 minutes over medium high heat or until the cauliflower and onion just start to get tender and develop some color on them. Add in garlic and cook for an additional minute.
- Reduce the heat to medium and add in spices. Cook for 1-2 minutes stirring frequently.
- Add in tomatoes along with the juices and stir to combine. Season with salt and pepper to taste.Serve immediatly with fresh chopped cilantro, if desired.
Nutrition Information
Did You Make This?
I’d love to hear your feedback! Leave a review and make sure to share your pictures on social media! Don’t forget to follow @thechefsavvy.
Diego
hello my name is Diego I’m in 6th grade and I had to cook something for a project so I chose this. I will tell you how it is soon. thank you for this
Kelley Simmons
Let me know how it turns out Diego!
Rebecca
Really yummy!
Richard and DeAnna Eben
Does this freeze well
Kelley Simmons
Yes this would freeze well!
Susan
so true to original mexican rice
great flavor and texture
i used 1 pk frozen trader jo’s cauliflower and adjusted the other ingredients
so good
Yvonne
I added green pepper and black beans to this. Delicious! Served with lamb chops and a salad. Only thing I would do differently is cut back a little on the cumin. We are not big on cumin but gives it that Southwest taste. Very good recipe and will make again!
Candy Schrempp
This was very delicious
I even used frozen cauliflower rice.
Full of flavor
Kelley Simmons
So happy to hear you enjoyed this recipe thanks!!
David
Loved it but my rice was more red than yellow, what did i do wrong
Kelley Simmons
Hi David,
That’s ok! It could be the type of tomatoes or chili powder used.
Glad to hear you enjoyed this!
Kelley