Description
This Easy Mexican Cauliflower Rice recipe is a flavorful, low-carb alternative to traditional rice dishes. Made with fresh or frozen cauliflower and seasoned with a blend of cumin, chili powder, and smoked paprika, this dish offers a delicious, healthy option for any meal. Ready in just 20 minutes, it serves as a perfect side or base for Mexican-inspired dishes and can be customized with optional toppings like avocado and shredded cheese.
Ingredients
Scale
Main Ingredients
- 1 medium head of cauliflower (about 4 cups riced or 4 cups pre-riced cauliflower)
- 1 tablespoon olive oil
- 1/2 medium onion (finely chopped)
- 2 cloves garlic (minced)
- 1/4 cup tomato paste or 1/2 cup diced tomatoes (for a lighter flavor)
- 1 teaspoon ground cumin
- 1/2 teaspoon chili powder (adjust for spice preference)
- 1/2 teaspoon smoked paprika
- Salt and black pepper to taste
- 1/4 cup fresh cilantro (chopped)
- 1 lime (juiced)
Optional Toppings
- Diced avocado
- Shredded cheese
- Sliced jalapeños
- Lime wedges
Instructions
- Prepare the Cauliflower Rice: If using fresh cauliflower, cut it into florets and pulse in a food processor until it reaches a rice-like consistency. If using frozen, defrost completely and drain any excess water to avoid sogginess.
- Sauté the Aromatics: Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the finely chopped onion and sauté for 3-4 minutes until softened. Then, stir in the minced garlic and cook for about 1 minute until fragrant.
- Add the Spices and Tomato Paste: Add ground cumin, chili powder, and smoked paprika to the skillet. Stir continuously for 1-2 minutes to bloom the spices and release their aromas. Next, mix in the tomato paste or diced tomatoes, ensuring even coating of the spices and onions.
- Cook the Cauliflower Rice: Add the riced cauliflower to the skillet and stir thoroughly to coat it with the spice and tomato mixture. Cook for 5-7 minutes, stirring occasionally until the cauliflower is tender but still slightly firm. Season with salt and black pepper to taste.
- Finishing Touches: Remove the skillet from heat. Stir in the chopped fresh cilantro and freshly squeezed lime juice to brighten the flavors. Serve hot topped with your choice of optional toppings such as diced avocado, shredded cheese, sliced jalapeños, or lime wedges.
Notes
- For even cooking, avoid overcrowding the skillet when adding the cauliflower rice.
- Adjust the chili powder amount based on your preferred spice level.
- Use fresh lime juice rather than bottled for best flavor.
- This recipe works well with both fresh and frozen cauliflower; just be sure to drain frozen thoroughly.
- Optional toppings like avocado and cheese add creaminess and texture contrast.
