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Mexican Cauliflower Rice

  • Author: Sara Nelson
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Total Time: 30 minutes
  • Yield: 6 servings 1x
  • Category: Side Dish
  • Method: Stovetop
  • Cuisine: American


This Mexican Cauliflower Rice is a flavorful low-carb and vegan side dish recipe! This cauliflower rice recipe is low-carb, keto, dairy-free, paleo, Whole30-compliant, nut-free, egg-free, coconut-free, gluten-free, grain-free, and sugar-free!


  • 1 medium head cauliflower (~20 oz)
  • 1 tbsp avocado oil
  • 1 small jalapeño (~10g), finely chopped
  • 2 tsp minced garlic
  • 2 small roma tomatoes (~140g), diced
  • 1 1/4 tsp cumin
  • 3/4 tsp chili powder
  • 1/2 tsp paprika
  • 1/4 tsp salt

Optional garnishes

  • 3 tbsp fresh cilantro, roughly chopped
  • 1/2 small lime, cut into wedges, juiced
  • 3/4 avocado (~150g), diced


  1. Chop cauliflower into florets and pulse florets in food processor until riced. Set aside.
  2. To a large pan over medium heat, add jalapeño and garlic and saute until fragrant. Add tomatoes and spices, stir, and saute for 3 minutes. Add cauliflower rice, cover pan with lid, and saute until cauliflower softens, about 8-10 minutes, stirring occasionally.
  3. Top with desired garnishes and serve.
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