Looking for a quick fix? This Low-Carb Mexican Cauliflower Rice is your new favorite! It’s the perfect side dish or base for any meal.
This recipe is super easy to make, ready in under 30 minutes, and packed with flavor! Plus, it’s keto-friendly and gluten-free, making it a healthy option for those watching their carbs. You can customize it by adding your favorite veggies or proteins—think shrimp, chicken, or even black beans for some added protein.
If you want to create a full Mexican-inspired feast, serve it with fish tacos or spicy chicken enchiladas, and you’ll impress everyone at the dinner table!
Serving and Pairing Suggestions
You can serve this Low-Carb Mexican Cauliflower Rice alongside your favorite Mexican dishes, but it also pairs beautifully with some Grilled Shrimp Tacos or Chicken Tikka Masala for a unique twist.
If you’re up for creating a full-on fiesta, don’t forget to check out other recipes like Mexican Street Corn Salad or a refreshing Watermelon Sangria to complement your meal.
Tips and Notes
- Rinse and Drain: Rinse the cauliflower well to remove excess moisture before cooking.
- Fresh Ingredients: Use fresh garlic, onion, and bell peppers for maximum flavor.
- Customize It: Add in spices like cumin or chili powder for a kick!
- Meal Prep: This recipe stores well. Make a bigger batch to enjoy throughout the week.
Ready to Dive In?
This Low-Carb Mexican Cauliflower Rice is the game-changer you need! Give it a try, and don’t forget to share your results. Get ready to impress your friends with your amazing cooking skills!
Low-Carb Mexican Cauliflower Rice
Equipment
- 1 Large skillet
- 1 Knife
- 1 Cutting board
- 1 Food processor
Ingredients
- 1 medium head cauliflower (about 3 cups) - riced (remove leaves and core)
- 1 tablespoon olive oil - for sautéing
- 1 small onion - diced
- 2 cloves garlic - minced
- 1 medium tomato - diced
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup cilantro - chopped (for garnish)
Instructions
- Start by ricing the cauliflower. Cut the cauliflower into florets and pulse in a food processor until it resembles rice.
- In a large skillet, heat the olive oil over medium heat. Add the diced onion and garlic, sautéing until the onion is translucent, about 3-4 minutes.
- Add the riced cauliflower to the skillet, stirring to combine with the onion and garlic.
- Stir in the diced tomato, cumin, chili powder, salt, and black pepper. Cook for an additional 5-7 minutes, stirring occasionally, until the cauliflower is tender.
- Remove from heat and garnish with fresh cilantro before serving.