Fluffy Mexican cauliflower rice seasoned with sweet red pepper paste, spices, and fresh cilantro. It’s a completely dairy-free, gluten-free, and low-carb alternative to rice.
1 tbsp extra virgin olive oil
1/2 cup red onion, small dice
1 1/2 tsp garlic powder
1 tsp cumin
1 tsp chili powder
1/2 tsp kosher salt
1/4 tsp coarse black pepper or to taste
12 oz ( 3 1/2 cup) frozen riced cauliflower
1 lime, juice of
1/4 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.
- Category: sides
- Method: Stovetop
- Cuisine: Mexican-American
- Serving Size: 3/4 cup
- Calories: 70
- Sugar: 9.1g
- Sodium: 325mg
- Fat: 3.9g
- Saturated Fat: 0.5mg
- Trans Fat: 0g
- Carbohydrates: 9.1g
- Fiber: 3.4g
- Protein: 2.3g
- Cholesterol: 0mg
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