Made in 15 minutes, this spicy Mexican Cauliflower Rice goes well in a burrito or as a compliment to a Mexican inspired meal.
For some reason, I am not the biggest fan of making rice. Maybe it's because it's faster to make quinoa, which I am a big fan of with its high protein content.
Or perhaps it's because I always make a large batch of rice when I do make it, and it seems to last a little too long.
Besides quinoa, I love using cauliflower in place of rice. I get more vegetable servings and fewer carbs.
This is really easy to throw together, and even easier if you buy a bag of frozen pre-chopped cauliflower rice. Of course, after I made this, I discovered that you can purchase the pre-chopped variety.
I now keep some in my freezer to have around whenever I make something that goes with rice.
I love spicy food, so I used a serrano pepper in this. If you don't want as much heat you could use less serrano, or you could take out the seeds and the vein.
You could also replace the serrano with a jalapeño, which is a milder pepper.
For a recipe with rice, try some Japanese Taco Rice.
❤️ Why You'll Love It
- It works well in any recipe you would normally use rice, like a vegan burrito.
- It is a healthy side dish.
- It comes together in about 15 minutes.
- Cauliflower: You can use fresh cauliflower that you rice yourself, or store-bought frozen riced cauliflower.
- Olive oil: To cook the onions. Adds flavor.
- Onion: I used a yellow onion for its sweet flavor. You could also use a white onion.
- Garlic: Adds a pungent flavor.
- Serrano pepper: This pepper packs a lot of heat in a small package. For a milder salsa, leave out the seeds and veins or use a jalapeño pepper.
- Tomato paste: Adds a strong tomato flavor.
- Cilantro: Adds a fresh citrus taste. I know for some people it tastes like soap. If that's the case for you, leave it out or use fresh parsley instead.
- Salt and pepper: To enhance the flavors. Adds flavor.
- Fresh lime juice: For some acidity. Balances the flavors and adds a bright note.
To see the full list of ingredients with measurements and instructions, see the recipe card at the bottom of this post.
📖 Variations / Additions
- Spices: cumin, cayenne pepper, paprika
- Tomato sauce
- Red bell pepper or green bell pepper
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Step 1: If using fresh cauliflower, place it in a food processor. Pulse until it has a consistency of rice.
Step 2: Heat oil in a pan on medium heat. Add chopped onion. Cook until translucent.
Step 3: Add minced garlic and chopped serrano pepper. Cook a minute longer.
Step 4: Add cauliflower rice, tomato paste, salt and pepper. Cook until tender.
- Use store-bought cauliflower rice to make things easier and less messy.
- Use a jalapeño for less spice or take out the seeds and membrane from the serrano pepper (that's where a lot of the spice is).
- Vegan Tofu Enchiladas
- Vegan Wet Burrito
- Vegan Fajitas
- Bean and Mexican Cauliflower Rice Burritos
- Vegan Refried Bean Burrito
👩🏻🍳 Recipe FAQs
This Mexican cauliflower rice gets its orange color from tomato paste.
This Mexican cauliflower rice recipe will last 3-5 days in an airtight container in the fridge.
Other Vegan Mexican-Inspired Recipes
If you tried this Mexican Cauliflower Rice Recipe or any other recipe on my website, please leave a ⭐️ star rating and let me know how you like it in the 💬 comments below. I love hearing from you!
This vegan cauliflower rice with Mexican flavors is the perfect healthy low-carb side dish!
Mexican Cauliflower Rice
- Put ½ the cauliflower in food processor and pulse until it resembles a rice consistency. Do the same with the other half.
- Warm olive oil in a large skillet over medium heat. Add chopped onion. Cook on medium heat until translucent.
- Add garlic and serrano pepper. Cook another minute longer.
- Add cauliflower, tomato paste, salt, and pepper. Cook until tender.
- Serve with chopped cilantro and limes.
*Note: Nutrition information should be considered an estimate only. Different nutrition calculators give you different results.