Mexican Cauliflower Rice
Mexican cauliflower rice is packed with flavor and the perfect healthy side dish for your next Mexican or Tex-Mex inspired meal. Easy to make and ready in just 10 minutes, this Mexican inspired cauliflower rice recipe can be served with tacos, burritos or even eggs in the morning. The recipe is vegan, gluten free, dairy free, paleo, Whole30 and low carb.
Servings 4 servings
Calories 82kcal
Ingredients
- 1 tbsp avocado oil
- 1/2 medium white onion, chopped
- 2 bags frozen riced cauliflower (12 oz bags) or 1 large head cauliflower, riced
- 1 tsp sea salt
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 1 tsp garlic powder
- 1 lime juiced
- 2 tbsp chopped cilantro
Instructions
- Heat a large skillet over medium heat. Add the avocado oil and coat the bottom of the pan
- Add the onions and cook for 2 minutes.
- Add the frozen cauliflower rice and cook well until fully defrosted and hot.
- Add the spices and stir well.
- Remove from heat and add the lime juice and chopped cilantro.
Video
Notes
How to rice cauliflower in the food processor:
- Start by removing the green outer leaves as well as the thick stem.
- Place the cauliflower head on the counter and slice 1 inch thick steaks of cauliflower or chop into florets. You don’t need to worry about this looking pretty.
- Add about ½ of the cauliflower to the food processor and process on high until it resembles rice (takes about 20-30 seconds).
- Repeat with the rest of the cauliflower.
- Store in the fridge in a well-sealed container for up to 3 days before cooking or freeze for up to 2 months in a freezer safe container.
Nutrition
Calories: 82kcal | Carbohydrates: 10g | Protein: 4g | Fat: 3g | Fiber: 4g | Sugar: 4g
