This Mexican Cauliflower Rice (aka Spanish Cauliflower Rice) is a great low-carb side dish! Whatever name you use for it doesn’t matter, what does matter is that this veggie side is so savory in flavor, can easily replace rice (I promise you won’t miss it) AND it’s so dang easy to make.
About this recipe
I don’t look at this recipe as just a low-carb alternative to rice. Though that is true and it is a benefit, this recipe is so much more. For such a simple ingredient list, this cauliflower rice has A TON of savory flavor.
The combination of juicy tangy tomatoes, perfectly crisp-tender cauliflower shreds, slightly sweet tomato paste, and a mix of spices is absolute harmony. For some reason it just works.
My favorite part—it doesn’t feel like cauliflower trying to be something it isn’t. We all know those recipes that try to swap in cauliflower to make it healthier. Sometimes it just doesn’t work.
This isn’t one of those recipes. It doesn’t cover up the fact that it’s cauliflower, but it also doesn’t hit you over the head with brassica flavor. The balance in flavor makes this “rice” a great side dish, filling, bed for grilled fish and chicken, or base for bowl meals (burrito bowls, taco bowls etc.).
It’s hard to explain, but this is one of those recipes I just couldn’t stop eating.
How to make Mexican cauliflower rice
Cauliflower rice is a great low-carb alternative to regular rice. For this recipe, I took a classic dish—Mexican Rice (aka Spanish rice)—and lightened it up with cauliflower.
The flavors remain true to form, but the cooking process is drastically different from regular Mexican rice.
Not only are we removing an ingredient that absorbs liquid, but we’re also replacing that ingredient with one that releases liquid. Do you see how this could cause some problems?
Many cauliflower rice recipes call for added water or broth, which I found to be completely unnecessary. The cauliflower itself has enough moisture to create adequate steam for cooking.
- Shred the cauliflower into “rice.” For this step, you can use a box grater or the food processor with the grater attachment (I prefer this method).
- Cook onion in a large sauté pan until starting to brown.
- Add tomato paste, garlic, and spices and cook for one minute.
- Drain and rinse canned tomatoes. Add thoroughly drained tomatoes to the sauté pan; add the cauliflower and toss to combine.
- Cover the pan with a tight fitting lid and steam cauliflower for 5–8 minutes.
- Remove from heat and season with salt and pepper.
- Minced serrano or jalapeño
- Golden raisins
- Black beans
- Rotel tomatoes and chiles
- Chili powder
What to serve with Mexican cauliflower rice:
- Baked Chiles Rellenos (stuffed peppers)
- Lime Grilled Shrimp
- Grilled Chicken Skewers
- Mexican Rice Bowls (use in place of the rice)
- Instant Pot Pork Carnitas
- Carne Adovada
- Add to Vegetarian Breakfast Burritos
- Beans and Rice Bowl (serve cauliflower rice with seasoned black beans, cilantro and guacamole)
Make sure to tag me @ZESTFULKITCHEN ON INSTAGRAM or comment below if you make this Mexican Cauliflower Rice!
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Mexican Cauliflower Rice (aka Spanish Cauliflower Rice)
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 cups 1x
- Category: Side dish
- Method: Stove top
- Cuisine: Mexican
The combination of juicy tangy tomatoes, perfectly crisp-tender cauliflower shreds, slightly sweet tomato paste, and a mix of spices is absolute harmony in this super savory low-carb side dish.
- 1 large head cauliflower (2 pounds)
- 1 tablespoon olive oil
- ½ cup finely minced yellow onion
- 2 tablespoons tomato paste
- 1 teaspoon minced fresh garlic
- 1 teaspoon dried Mexican oregano
- ½ teaspoon cumin
- ¼ teaspoon cayenne
- ¼ teaspoon smoked paprika
- 1 can diced tomatoes (15 ounces), drained and rinsed
Remove stem and trim leaves from cauliflower.
To shred the cauliflower into rice using a box grater: cut cauliflower into large chunks, then grate into rice using the medium-sized holes.
To shred the cauliflower into rice using a food processor: cut cauliflower into small pieces, attach the grater attachment to food processor, and feed cauliflower into processor to shred.
Heat olive oil in a large nonstick sauté pan over medium-high. Add onion and cook until softened and starting to turn golden brown, 3–5 minutes.
Stir in tomato paste, garlic, oregano, cumin, cayenne, and paprika; cook 1 minute. Add drained tomatoes and cauliflower; toss to combine. Cover skillet with a tight fitting lid and let steam until tender, 5–8 minutes.
Remove from heat and stir in ¾ teaspoon salt; season with additional salt and black pepper to taste.
Store cauliflower rice in an airtight container in the refrigerator for up to 4 days.
Cauliflower rice can be stored in resealable zipper-lock bags in the freezer for up to 2 months.
- Serving Size: ½ cup
- Calories: 60
- Sugar: 5g
- Sodium: 259mg
- Fat: 2g
- Saturated Fat: 0g
- Carbohydrates: 10g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 0mg
Keywords: Mexican Cauliflower Rice, Spanish Cauliflower Rice, cauliflower rice, vegan cauliflower rice