Fluffy Mexican Cauliflower Rice seasoned with sweet red pepper paste, spices, lime, and fresh cilantro. It’s a completely low-carb alternative to traditional Mexican rice. Serve alongside your favorite chicken dinners or eat a bowl of this alone. You are going to love its spicy kick!♡
I was definitely inspired by Mexican rice when making this dish. Without a doubt, this recipe contains a wee bit more spices than traditional rice and I’ll tell you why.
I’ve taken in some quality insight from friends how cauliflower rice simply wasn’t “their thing.” I can totally understand why. For one, when you think of rice, you probably imagine a food that is pretty neutral in flavor.
Ok, let’s be real. Cauliflower, well, taste like cauliflower. Disappointing to some? I completely understand. However, this recipe is filled will so many spices. I hope you do not mind the heat. This is what gives more of a satisfying flavor than just that strong cruciferous vegetable taste. You’re Welcome. 🤓
What Ingredients do I need to Make Mexican Cauliflower Rice?
You will not find any crazy ingredients here!
Cauliflower rice — I like to use frozen cauliflower because of its uniformity and still contains all those wonderful nutrients.
Onion — you can use white or red onions.
Spices — like cumin, garlic, and chili powder, which is going to give a nice Mexican-flavored backbone to this dish.
Red Pepper Paste — adds a nice red color and rich flavor. If you are not carb-conscious, feel free to use tomato paste.
Cilantro — if you want to keep it Mexican-inspired keep the cilantro, otherwise, you may swap for fresh parsley, mint, or dill.
Lime — always adds a nice freshness right at the end.
And of course, salt, pepper, and a drizzle of extra virgin olive oil.
Tips for Making Mexican Cauliflower Rice
○ Chop the onions finely. I like to have the flavor of the onions, though I don’t want to necessarily have big bites of onion. You have to be sneaky about it.
○ When buying frozen cauliflower rice, place the microwave-safe bag into the microwave, and cook for 30 seconds or so. The cauliflower should still be frozen at this point. The goal is to press the bag, maybe give it a little punch— just to break up any large pieces in the bag.
○ Turn up the heat to medium-high. If the heat is too low, you will get a steamed taste rather than a nice fried flavor.
○ Finally, just like rice, always fluff with a fork to create a nice fluffy texture.
More Mexican-Inspired Recipes
- Breakfast Tacos with Quick-Pickled Cilantro -Lime Onions
- The Best Easy Tangy Citrus Pollo Asado
- Best Ever Pico De Gallo (no cilantro) with tips!
- Simple Guacamole Recipe (with tips!)
Let’s make epic Mexican Cauliflower Rice!
- 1 tbsp extra virgin olive oil
- ½ cup red onion small dice
- 1½ tsp garlic powder
- 1 tsp cumin
- 1 tsp chili powder
- ½ tsp kosher salt
- ¼ tsp coarse black pepper or to taste
- 12 oz 3 1/2 cup frozen riced cauliflower
- 1 lime juice of
- ¼ cup freshly chopped cilantro leaves, and tender stems
- Additional wedges of lime for garnish.
- Microwave the frozen, microwave-safe, cauliflower pouch for 30 seconds. It should still be frozen once finished. It's merely to break up any large chunks.
- When ready, heat a nonstick skillet over medium-high heat. Add the drizzle of olive oil, diced onions, salt, and pepper to the pan. Saute until the onions have softened.
- Next, add the red pepper paste, and all of the spices. Mix and saute until all of the onions are fully coated with the spices and the paste, about 30 seconds.
- When ready, add the cauliflower rice. Stir-fry for about 5-10 minutes. Long enough to cook the rice and for all of the flavors to marry together.
- Once fully cooked, taste the mixture. Adjust the seasoning, meaning add more salt or not. Squeeze lime juice all over the pan, and sprinkle in chopped cilantro. Give a toss and you are ready to eat.