Low-Carb Mexican Cauliflower Rice
This Low-Carb Mexican Cauliflower Rice is a delicious and healthy alternative to traditional rice. Made with cauliflower, spices, and colorful vegetables, it’s perfect for tacos, burrito bowls, or as a side dish. A quick and easy recipe that’s also low in calories and carbohydrates, ideal for anyone following a low-carb or keto diet.
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.
Notes
This dish is incredibly versatile. You can add in additional vegetables like bell peppers or zucchini for extra nutrition.
If you want to spice things up, add some jalapeños or your favorite hot sauce.
For a protein-packed option, try mixing in some cooked chicken or black beans.
Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Nutrition
Serving: 100gCalories: 30kcalCarbohydrates: 5gProtein: 2gFat: 1gSodium: 200mgFiber: 2gSugar: 1g
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