Description
This vibrant Mexican Cauliflower Rice Recipe is a low-carb, flavorful alternative to traditional rice. Packed with cumin, chili powder, smoked paprika, fresh cilantro, and lime juice, it offers a healthy, colorful side dish that’s quick to prepare and perfect for any meal.
Ingredients
Units
Scale
Main Ingredients
- 4 cups cauliflower florets (riced finely)
- 1 medium yellow onion, finely chopped
- 2 garlic cloves, minced
- 2 medium tomatoes, chopped (fresh or canned)
- 1/4 cup fresh cilantro, chopped
- 1 tablespoon olive oil
- Juice of 1 lime
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1 teaspoon smoked paprika
- Salt and pepper, to taste
Optional Variations
- 1 diced jalapeño or dash of cayenne pepper (for spicy kick)
- 1/4 cup shredded cotija cheese or cheddar (for cheesy twist)
- 1/2 cup diced bell peppers, corn, or black beans (for veggie boost)
- Additional fresh herbs like parsley or green onions (herb swap)
Instructions
- Prepare the Cauliflower: Wash the cauliflower and remove the leaves and stem. Pulse the florets in a food processor until they resemble rice grains, being careful not to overprocess to maintain a fluffy texture.
- Sauté Aromatics: Heat olive oil in a large skillet over medium heat. Add the finely chopped onion and minced garlic, sautéing until translucent and fragrant to build the base flavor.
- Add Spices and Tomatoes: Stir in the ground cumin, chili powder, smoked paprika, salt, and pepper. Let the spices toast for about one minute. Then, add the chopped tomatoes to create a saucy and well-spiced mixture.
- Cook the Cauliflower Rice: Add the riced cauliflower to the skillet, mixing it thoroughly with the tomato and spice mixture. Cook for 5-7 minutes, stirring occasionally, until the cauliflower is tender but not mushy.
- Finish with Lime and Cilantro: Remove the skillet from heat. Stir in the fresh chopped cilantro and squeeze lime juice over the rice. These final touches brighten the dish and impart authentic Mexican flavors.
Notes
- Ensure cauliflower is evenly pulsed for uniform cooking.
- Do not overcook to keep cauliflower rice slightly firm and avoid sogginess.
- Add fresh cilantro at the end to preserve its vibrant flavor and color.
- Use a large skillet to prevent steaming and achieve a nice sauté.
- Taste and adjust seasoning at the end with salt and lime juice for balanced flavor.
Nutrition
- Serving Size: 1 cup
- Calories: 90
- Sugar: 3g
- Sodium: 150mg
- Fat: 5g
- Saturated Fat: 0.7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 0mg