A healthy alternative to traditional rice gets a spicy twist with this Mexican Cauliflower Rice.
So, you know that I love cauliflower rice. It has revolutionized my cooking, providing me with a lighter alternative to regular rice that works in so many different dishes. It’s versatile and easy to make, and it perfectly soaks up all the flavors of whatever I’m pairing it with. Perhaps best of all, I can actually get my kids to eat it, sneaking more veggies into their diet. But I always ask myself: What else can I do with it? How can I level this up even more?
This Mexican cauliflower rice is an answer to those questions. It takes the flavors you associate with south-of-the-border cuisine—cumin, coriander, smoked paprika—and makes them the star. Cauliflower rice by itself has a fairly neutral taste, so those Mexican flavors really shine. It’s a little smoky, a little spicy, and a whole lot satisfying. Just like a great Mexican dish should be.
You don’t need to be a culinary whiz to whip this dish up. In the blink of an eye, and with pre-bagged cauli rice, you’ll have a flavor-packed meal to serve alongside some tacos, burritos, grilled chicken, or whatever else you’re craving.
Is This Mexican Cauliflower Rice Healthy?
Yes! Cauliflower is full of vital nutrients, including vitamins C, K, and B6, plus folate and potassium. It’s also a very low-calorie food, making it ideal for anyone trying to stick with lighter meals. The other veggies—red peppers, onions, garlic, tomatoes—all add their own unique blend of vitamins, minerals, and antioxidants to the mix. They also get sautéed in olive oil, which is rich in heart-healthy fats.
The ingredients used in this recipe are also suitable for those on Paleo, Whole30, vegetarian, vegan, dairy-free, or gluten-free diets. If you’re watching your sodium intake, you may want to check the nutrition label of your veggie broth to see how much it contains. Go with a low-sodium option if you’d like.
It’s All About Layering Flavors
The key to Mexican cuisine is in layering flavors, which was my goal with this recipe. The spice combo of cumin, coriander, and smoked paprika gives the dish an earthy, fragrant base. Then, the fresh red pepper, onion, garlic, and tomatoes add brightness, acidity, and a touch of sweetness. It makes for a more well-rounded dish.
Another thing you could try to further deepen the flavors is blooming the spices. Simply add them to the hot olive oil for around 30 seconds before the veggies and let them release their natural oils and aromas. This will add a whole new layer of dimension to your Mexican cauliflower rice.
How Do I Store Leftovers?
Let your rice cool completely, then store it in an airtight container in the fridge for up to 5 days. You can either microwave it or warm it up over low heat on the stovetop, stirring occasionally so that it doesn’t stick together.
Serving Suggestions
I love to serve this Mexican cauliflower rice with a squeeze of fresh lime juice and some chopped cilantro. You could also enjoy it with a spoonful of crema, some Oaxaca cheese, or some chopped jalapeños.
This recipe would make the perfect base in these Mexican Chicken Bowls With Cauliflower Rice or in an Easy Southwest Tofu Scramble With Cauliflower Rice. You could also use it to make a Cauliflower Rice Burrito Bowl!
Recipe
Ingredients
- 1 tablespoon olive oil
- 1 small onion finely diced
- 2 cloves garlic crushed
- 1 red pepper diced
- 2 tomatoes diced
- 1/2 teaspoon ground coriander
- 1/2 teaspoon cumin
- 1 teaspoon smoked paprika
- 3 cups cauliflower rice
- 1 tablespoon tomato paste
- 1 cup vegetable stock
- Salt and pepper
Instructions
- In a nonstick pan, drizzle in the olive oil and then sauté the onions, garlic, red pepper, and tomatoes for 5 minutes.
- Add in the ground coriander, cumin, smoked paprika, and cauliflower rice. Stir and sauté for another 5-8 minutes.
- Add the tomato paste and stock and sprinkle in a pinch of salt and pepper. Stir it all together and let it bubble away, stirring for 10-12 minutes or until the liquid has mostly reduced.
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