Get a taste of Mexican restaurant at home with this yummy paleo and vegan Cauliflower Mexican Rice. It tastes like the real deal but it’s Whole30 and keto-friendly!
One of the things I judge a Mexican restaurant by is the rice that they serve on the side. When it’s done well, it’s perfectly cooked, fluffy, and flavored so deliciously with yummy spices. It goes so well with the main dish and my husband actually loves it even more than I do, and will often eat my share after he finishes his.
Cauliflower Mexican Rice Recipe
Because we are both such fans, I decided to recreate the dish at home with this Cauliflower Mexican Rice and I love the way it turned out. It has all the flavors of a restaurant style rice but it’s packed with veggies from the cauliflower and super low in carbs for those of you on the ketogenic diet.
Less That 20 Minutes!
This Cauliflower Mexican Rice recipe is actually much easier and simpler to make than real rice because cauliflower cooks so much faster. I got this on the table in less than 20 minutes and you really can’t beat that when you are looking for a quick and simple side dish on a busy weekday.
Wonderful Side Alongside Mexican Dishes
I think it goes well with any main dish, but I especially love it alongside some Salsa Verde Chicken, Chili Lime Instant Pot Short Ribs, and Instant Pot Barbacoa as the flavors complement with each other so perfectly. The cilantro and lime are totally optional and I actually don’t think they are added into Mexican rice at restaurants usually, but I think they brighten up the rice both visually and taste-wise so I always like to finish off with them for this recipe.
Hope you enjoy this delicious Cauliflower Mexican Rice as much as we did, and let me know what you served it with in the comments below if you end up making it!
Cauliflower Mexican Rice (Paleo, Vegan, Keto, Whole30)
Ingredients
- 1 medium head of cauliflower
- 1 tbsp coconut oil
- 1/2 medium onion diced
- 2 garlic cloves minced
- 1 tsp chili powder
- 1/2 tsp sea salt
- 1/4 tsp ground black pepper
- 1/2 cup tomato sauce
- Optional: Cilantro and 1 tbsp lime juice for garnish
Instructions
- Remove the leaves off the cauliflower and cut off the florets from the roots.
- Use a cheese grater or a food processor with a grater attachment, and grate the cauliflower into the size of rice. Set aside.
- Heat coconut oil in a large skillet over medium high heat.
- Add diced onion and cook stirring for 4-5 minutes until translucent.
- Add garlic and cook stirring for 1 minute.
- Add the cauliflower rice, chili powder, sea salt, and black pepper, and stir together.
- Add tomato sauce and sauté for about 5 minutes, while stirring frequently.
- If using, add in cilantro and lime juice.
- Serve warm.
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Thank you so much! It’s so easy and tasty.
My carb loving husband loved it! Great recipe!!
Yay! Thanks so much!!
Any recommendations for how much riced cauliflower to use, either in weight or cups? I like buying the pre-riced cauliflower to save time.
Thanks!
Around 4-5 cups should do it!
Trying it tonight with blackened salmon with avacado salsa! ??
Keeper recipe. Lime juice is a must. Husband liked this cauliflower version better than real rice.
Thanks so much!!
As someone who absolutely loves all types of Mexican cuisine, I was excited to see this recipe for a cauliflower version! This was delicious, filling and flavorful – which is great as cauliflower rice can be a bit bland, but this was far from it! It paired famously with WhatGreatGrandmaAte’s Chili Lime Tilapia and was a quick and easy dinner, while also delicious, flavorful and filling. I look forward to making this again!