Mexican Cauliflower Rice

Mexican Cauliflower Rice

1 Review
From:, May 2018

Restaurant-style Mexican rice (sometimes called Spanish rice) gets a healthy, low-carb makeover in this recipe that swaps white rice for riced cauliflower. Cooked with other flavorful ingredients like tomatoes, jalapeño and cilantro, this makes the perfect, festive side for taco night.

Ingredients 4 servings

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Original recipe yields 4 servings
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  • 4 cups small cauliflower florets
  • 3 tablespoons avocado oil
  • ½ cup chopped onion
  • 1 medium jalapeño pepper, finely chopped
  • ¼ cup no-salt-added crushed tomatoes or tomato sauce
  • ½ teaspoon ground cumin
  • ½ teaspoon salt
  • Chopped fresh cilantro for garnish
  • Lime wedges for garnish


  • Prep

  • Ready In

  1. Pulse cauliflower in a food processor until broken down into rice-size pieces.
  2. Heat oil in a large skillet over medium-high heat. Add onion and jalapeño; cook, stirring, until softened and beginning to brown, 2 to 5 minutes. Add the cauliflower, tomatoes, cumin and salt; continue cooking, stirring, until the cauliflower is soft, 4 to 5 minutes more. Garnish with cilantro, if desired, and serve with lime wedges.

Nutrition information

  • Serving size: ½ cup
  • Per serving: 134 calories; 11 g fat(1 g sat); 3 g fiber; 8 g carbohydrates; 3 g protein; 66 mcg folate; 0 cholesterol; 4 g sugars; 0 g added sugars; 164 IU vitamin A; 58 mg vitamin C; 30 mg calcium; 1 mg iron; 324 mg sodium; 400 mg potassium
  • Nutrition Bonus: Vitamin C (97% daily value)
  • Carbohydrate Servings: ½
  • Exchanges: 2 fat, 1½ vegetable

Reviews 1

July 18, 2018
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By: Heropon Riki Bestest
This is a creative and wonderful dish! The 2 jalepenos were... a little much for my family, but I should have anticipated that and used a lot less. I also used a bit less oil that it called for. I forgot to add cumin, so I can't wait to make it again and add it in!
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