Looking for a healthy alternative to Mexican Rice? Here you go! Packed with flavor, super easy AND this Mexican Cauliflower Rice is vegan, gluten free, low carb, and Whole 30 compliant!! Does it get any better?!?!?!
Mexican food can be challenging if you are vegan or are trying to eat less dairy. Here at MVF, we have Mexican food in our regular dinner and lunch rotation. I am forever trying to create healthier versions of our favorites. Enter Mexican Cauliflower Rice. You are welcome π
Why Should You Eat Cauliflower?
- Comes in all sorts of fabulous colors: white, purple, and even orange!
- One cup of cooked riced cauliflower has only 40 calories
- High in Vitamin C, Calcium, Potassium, and Magnesium, Vitamin B6
- Great source of fiber
- Full of antioxidants
- Is an anti-inflammatory food
- With lots of fiber and water, keeps you fuller longer
- Perfect swap for rice or other high-carb grains
Tara’s Tips for Perfect Mexican Cauliflower Rice:
- I buy a big bag of organic frozen riced cauliflower at Costco instead of ricing my own cauliflower. That way, I can keep it in my freezer and use what I need for a meal when I need it. Ricing my own cauliflower is fun, but for me, frozen riced cauliflower is a lot quicker + easier + I can always have a bag ready when I need it.
- Spice it up! If you love spice, add crushed red pepper or ground red pepper. You can even add extra chopped jalapenos when you add in the tomatoes.
- If you don’t like corn, leave it out OR you can add in even more veggies if that is your thing (diced zucchini, peas and carrots, or finely chopped broccoli).
- If you only have a can of diced tomatoes instead of fresh tomatoes, use them! If you do this, you will be adding more water, so increase the cook time (without a cover) to let the extra water boil off.
Love Cauliflower? Me Too!
Try one of my other favorite recipes:
Spinach Artichoke Cauliflower Gnocchi Bake (Dairy-Free!)
One Pot Vegan Taco Cauliflower Rice
Baked Indian Potatoes with Cauliflower
Vegan Baked Buffalo Cauliflower
Cauliflower Rice Upma (Vegan + Gluten-Free!)
Vegan Buffalo Cauliflower Pizza
Air Fryer BBQ Cauliflower (No Eggs!)
Air Fryer Buffalo Cauliflower Tacos
Cauliflower Fried Rice With Tofu
Crispy Air Fryer Cauliflower Gnocchi
Cauliflower Gnocchi Garlic Knots
Air Fryer Buffalo Cauliflower (No Flour + No Oil + No Eggs + No Dairy!)
Eggless Cauliflower Pizza Crust (egg-free + dairy-free!)
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Mexican Cauliflower Rice
Perfect side dish for Mexican night! Perfectly seasoned to taste like rice but without the carbs and calories of rice. This Mexican Cauliflower Rice Recipe is ready in minutes and is vegan, gluten free, and is Whole 30 compliant!
Ingredients
- 2 bags of frozen riced cauliflower (10 oz bags)
- 2 tsp avocado or coconut oil (optional)
- 1 diced onion (red or white)
- 2 tsp salt
- 3 cloves minced garlic
- 1 1/2 tsp ground cumin
- 1 cup diced tomatoes
- 2 tbsp tomato paste
- 2 cups fresh or frozen corn (optional)
- 1 thinly sliced jalapeno (optional topping/to taste)
- 1/2 cup chopped cilantro for topping
Directions
- Step 1 Heat oil (if using) in a medium pan over medium-high heat, once hot, add onion. Sprinkle onion with salt and stir. Cook for 2 minutes then add garlic and cook for an additional one minute. Add 1 tbsp of water at a time if onion begins to stick to the pan.
- Step 2 Stir in the frozen cauliflower rice and cook until defrosted (3-5 minutes). Allow most of the water to boil off. Add corn and cook for an additional 2 minutes.
- Step 3 Once corn and cauliflower are heated through, add spices and stir until rice is well coated. Then add tomatoes and tomato paste, mix well and cook for an additional 3 minutes.
- Step 4 Remove from heat. Top with jalapenos and cilantro to taste. Adjust salt level to your liking. Serve or eat immediately. Store leftovers in an airtight glass container in refrigerator for 3 days.
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