Go Back
+ servings
Print Recipe
5 from 10 votes

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!
Prep Time5 mins
Cook Time11 mins
Total Time16 mins
Course: Side Dish
Cuisine: Mexican
Servings: 4 servings
Calories: 53kcal
Author: Jean Choi


  • 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


  • 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. 


Serving: 1serving | Calories: 53kcal | Carbohydrates: 5g | Protein: 1g | Fat: 3g | Saturated Fat: 2g | Sodium: 471mg | Potassium: 214mg | Fiber: 1g | Sugar: 2g | Vitamin A: 335IU | Vitamin C: 16.5mg | Calcium: 16mg | Iron: 0.5mg