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Mexican Cauliflower Rice

Mexican Cauliflower Rice

This spicy Mexican Cauliflower Rice goes well in a burrito or as a compliment to a Mexican inspired meal.
Course Side Dish
Cuisine vegan, gluten free
Keyword low carb, Mexican Cauliflower Rice, Mexican side dish
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 8
Calories 28kcal


  • head of cauliflower approx. 8 cups, cut into large pieces
  • 1 tablespoon olive oil
  • ½ cup chopped onion
  • 2 cloves garlic minced
  • 2 tablespoons finely chopped serrano pepper
  • 2 tablespoons tomato paste
  • salt and pepper
  • cilantro chopped
  • limes


  • 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.


Calories: 28kcal | Carbohydrates: 2g | Protein: 0g | Fat: 1g | Saturated Fat: 0g | Cholesterol: 0mg | Sodium: 36mg | Potassium: 106mg | Fiber: 0g | Sugar: 1g | Vitamin A: 95IU | Vitamin C: 10mg | Calcium: 8mg | Iron: 0.2mg