Tag Archives: cauliflower

Cauliflower Mexican Rice (Paleo, Vegan, Keto, Whole30)

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!

Cauliflower Mexican Rice Paleo Vegan Whole30 Keto

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.

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.

Cauliflower Mexican Rice Paleo Vegan Whole30 Keto Cauliflower Mexican Rice Paleo Vegan Whole30 Keto

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.

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 Whole30 Keto Cauliflower Mexican Rice Paleo Vegan Whole30 Keto

Cauliflower Mexican Rice (Paleo, Vegan, Keto, Whole30)

Course: Side Dish
Cuisine: Mexican
Prep Time: 5 minutes
Cook Time: 11 minutes
Total Time: 16 minutes
Servings: 4 servings
Calories: 53 kcal
Author: Jean Choi

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!

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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

  1. Remove the leaves off the cauliflower and cut off the florets from the roots. 

  2. Use a cheese grater or a food processor with a grater attachment, and grate the cauliflower into the size of rice. Set aside. 

  3. Heat coconut oil in a large skillet over medium high heat. 

  4. Add diced onion and cook stirring for 4-5 minutes until translucent. 

  5. Add garlic and cook stirring for 1 minute. 

  6. Add the cauliflower rice, chili powder, sea salt, and black pepper, and stir together.

  7. Add tomato sauce and sauté for about 5 minutes, while stirring frequently. 

  8. If using, add in cilantro and lime juice. 

  9. Serve warm. 

Nutrition Facts
Cauliflower Mexican Rice (Paleo, Vegan, Keto, Whole30)
Amount Per Serving (1 serving)
Calories 53 Calories from Fat 27
% Daily Value*
Total Fat 3g 5%
Saturated Fat 2g 10%
Cholesterol 0mg 0%
Sodium 471mg 20%
Potassium 214mg 6%
Total Carbohydrates 5g 2%
Dietary Fiber 1g 4%
Sugars 2g
Protein 1g 2%
Vitamin A 6.7%
Vitamin C 20%
Calcium 1.6%
Iron 3%
* Percent Daily Values are based on a 2000 calorie diet.

What Great Grandma Ate / Jean Choi is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.

Regarding other affiliate links and affiliate relationships: In order for me to support my blogging activities, I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog. Thank you for your support and understanding.

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Cinnamon Crunch Instant Pot Grain Free Oatmeal (Paleo & Vegan)

This paleo and vegan Cinnamon Crunch Grain Free Oatmeal is made with low carb cauliflower rice, and it’s cooked in a flash in the Instant Pot! It’s a cozy and delicious breakfast on chilly mornings.Cinnamon Crunch Instant Pot Grain Free Oatmeal

While I usually tend to go for savory breakfast items like avocado toasts and eggs and bacon with veggies, on some chilly mornings, I crave a warm and sweet breakfast bowl. There was a time in my low fat days when all I used to eat every morning were oatmeals. I remember when overnight oats were crazy popular and I was obsessed with them as well at one point. While my digestion doesn’t handle oats well anymore, this Instant Pot Grain Free Oatmeal is a delicious, low carb substitute when I get that old craving.

Made with the ever-so-versatile cauliflower, which replaces many grain-based recipes so well, this “oatmeal” (or n’oatmeal) is so comforting with the mix of cinnamon, creamy dairy-free milk, and coconut sugar, with the added “crunch” from the toasted nuts and seeds.

Cinnamon Crunch Instant Pot Grain Free Oatmeal Cinnamon Crunch Instant Pot Grain Free Oatmeal

Also, this Cinnamon Crunch Grain Free Oatmeal only takes 2 minutes of cooking time in the Instant Pot, which means that you can easily have a delicious warm breakfast on busy mornings. The prep time takes just a few minutes as well, since all you need to do is add the ingredients into the Instant Pot.

As for the toppings, you can really go wild with whatever you want. I added frozen blueberries, toasted coconut chips, almonds, pumpkin seeds, and sunflower seeds to my oatmeal bowls. Next time, I think sliced bananas and almond butter would be nice additions as well. I also enjoyed the leftovers cold the next day, and it was as delicious chilled as it was warm.

If you are making this Cinnamon Crunch Grain Free Oatmeal ahead of time to eat later, make sure to add the toppings just before you eat it because they’ll soften up and lose the “crunch” factor if they sit in the oatmeal for a long time. Hope you enjoy this delicious and easy breakfast bowl, especially when you are missing those traditional oats like I do!

Cinnamon Crunch Instant Pot Grain Free Oatmeal

Cinnamon Crunch Instant Pot Grain Free Oatmeal (Paleo & Vegan)

Course: Breakfast
Prep Time: 2 minutes
Cook Time: 2 minutes
Total Time: 4 minutes
Servings: 4 servings
Calories: 305 kcal
Author: Jean Choi

This paleo and vegan Cinnamon Crunch Grain Free Oatmeal is made with low carb cauliflower rice, and it's cooked in a flash in the Instant Pot! It's a cozy and delicious breakfast  on chilly mornings.

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Ingredients

  • 1 medium head of cauliflower or 4 cups of riced cauliflower
  • 2 cups almond milk or dairy-free milk of your choice
  • 6 tbsp coconut sugar or 1/4 cup maple syrup
  • 2 tsp cinnamon powder
  • 1/2 tsp nutmeg
  • 1 tsp pure vanilla extract
  • 2 tbsp tapioca starch plus more, if needed
  • 1 cup toasted nuts and/or seeds
  • Optional toppings: sliced fresh fruits, dried fruits, toasted coconut chips, cacao nibs, chocolate chips, nut butter, etc

Instructions

  1. If you are using a whole cauliflower head, 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.

  2. Add almond milk, coconut sugar, cinnamon, nutmeg, and vanilla extract to the Instant Pot and stir together. 

  3. Add the riced cauliflower on top of the liquid.

  4. Seal the lid, make sure the pressure valve is set to close, and set the Instant Pot to "Manual" for 2 minutes. 

  5. Once it finishes to a beep, immediately release the pressure valve and open the lid. 

  6. Sprinkle tapioca starch over the "oatmeal" and stir until thickened. Add more tapioca starch if you prefer the texture a bit thicker. 

  7. Transfer to bowls and top with nut, seeds, and/or your favorite toppings. Serve warm or chilled.

Recipe Notes

If you are making this ahead of time, don't add the toppings until you are ready to eat it. 

Nutrition Facts
Cinnamon Crunch Instant Pot Grain Free Oatmeal (Paleo & Vegan)
Amount Per Serving (1 serving)
Calories 305 Calories from Fat 171
% Daily Value*
Total Fat 19g 29%
Saturated Fat 1g 5%
Sodium 199mg 8%
Potassium 252mg 7%
Total Carbohydrates 29g 10%
Dietary Fiber 5g 20%
Sugars 13g
Protein 8g 16%
Calcium 25.7%
Iron 8.3%
* Percent Daily Values are based on a 2000 calorie diet.

What Great Grandma Ate / Jean Choi is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.

Regarding other affiliate links and affiliate relationships: In order for me to support my blogging activities, I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog. Thank you for your support and understanding.

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Whole30 & Paleo Pizza Stuffed Peppers

If you are missing pizza on your Whole30 or low carb diet, you’ll want to make these Paleo Pizza Stuffed Peppers that’s delicious and full of hidden veggies!

Whole30 Paleo Pizza Stuffed Peppers

This is a recipe that’s easy to make, healthy while tasting indulgent, and so fun to eat for both adults and kids. One of the things I miss on my paleo/gluten free diet is a good slice of pizza. I lived in NYC for 10 years and my love for pizza still stays strong. So I have a few recipes already that replicate that delicious pizza taste, and this is one of my favorites.

These Whole30 & Paleo Pizza Stuffed Peppers are jam packed with your favorite pizza flavors, and you can customize it with various toppings. I added pepperoni to mine because I freakin’ love pepperoni. If you aren’t on a sugar detox and/or if you are looking to make this more keto and higher in fat, you can always add some cheese as well. I don’t do well on most dairy so I left it out and it was still delicious.

Whole30 Paleo Pizza Stuffed Peppers

I also snuck in some extra nutrients in these Paleo Pizza Stuffed Peppers by having half of the filling be cauliflower rice instead of all meat. So if you have picky eaters in your house who eat around the veggies on their plates, you can be sure that they’ll eat all vegetables in this recipe without even knowing.

Eating healthy does not have to be bland, tasteless, and boring, and these Paleo Pizza Stuffed Peppers are a definite proof of that. If you try out this recipe, let me know what you think of it below! I seriously love hearing your thoughts and comments, and it helps me keep improving my content. Thanks all!

Whole30 Paleo Pizza Stuffed PeppersWhole30 Paleo Pizza Stuffed Peppers

Whole3 & Paleo Pizza Stuffed Peppers

Course: Main Course
Prep Time: 5 minutes
Cook Time: 53 minutes
Total Time: 58 minutes
Servings: 4 stuffed bell peppers
Author: Jean Choi

If you are missing pizza on your Whole30 or low carb diet, you'll want to make these Paleo Pizza Stuffed Peppers that's delicious and full of hidden veggies!

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Ingredients

  • 4 bell peppers any color
  • 1 tbsp coconut oil
  • 1 small onion chopped
  • 4 garlic cloves minced
  • 1/2 lb ground beef
  • 2 cups cauliflower rice about 1/2 head of cauliflower
  • 1/2 tsp sea salt
  • 1/4 tsp ground black pepper
  • 1 cup marinara or pizza sauce sugar free
  • 1 tsp dried oregano
  • Optional: 2 oz chopped pepperoni*, plus more for topping omit for sugar detox
  • Optional: Your favorite shredded cheese
  • Chopped basil leaves, red pepper flakes, garlic powder, and/or your favorite topping for garnish

Instructions

  1. Preheat oven to 375 degrees F, and grease a baking dish just big enough to fit the 4 bell peppers standing upright.

  2. Slice off the tops of the bell peppers and scrape out the seeds and membranes.

  3. Bring a large pot of water to a boil over high heat, then add the bell peppers to the water and let them boil for 10 minutes.

  4. Transfer the bell peppers to the baking dish, standing them upright. 

  5. Heat coconut oil in a large skillet over medium high heat. 

  6. Add onion and garlic and cook stirring for 3 minutes.

  7. Add ground beef, cauliflower rice, sea salt, and ground pepper. Cook stirring until the beef is browned and the cauliflower rice is soft and cooked through, about 5-7 minutes. 

  8. Add marinara or pizza sauce and dried oregano, and stir into the mixture. Cook for 2-3 minutes until the sauce is heated through and thickened.

  9. Remove from heat and stir in pepperoni, if using.*

  10. Spoon the meat mixture into the bell peppers evenly until they are all filled up. Top with more pepperoni pieces and cheese, if using.

  11. Bake in the oven for 30 minutes.

  12. Serve sprinkled with your favorite toppings. 

Recipe Notes

* If you aren't using pepperoni, you may want to add a bit more sea salt to taste.

What Great Grandma Ate / Jean Choi is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.

Regarding other affiliate links and affiliate relationships: In order for me to support my blogging activities, I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog. Thank you for your support and understanding.

12 reply