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+ servings
5 from 1 vote

Mexican Inspired Cauliflower Rice

by: claire cary

This Mexican cauliflower rice is a lightened up, paleo and low-carb version of your favorite! It's perfect in burrito bowls, tacos, salads and more.
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Prep: 5 mins
Cook: 10 mins
Total: 15 mins


  • 1 large head cauliflower
  • 2 tbsp olive oil
  • 1 yellow onion
  • ½ red bell pepper
  • 3 cloves garlic
  • 3 tbsp tomato paste
  • 3 tbsp fresh cilantro, chopped
  • 1-2 tbsp lime juice
  • ¼ cup vegetable or chicken broth
  • 1 tsp salt
  • 1 tsp chili powder
  • ½ tsp cumin
  • ½ tsp paprika
  • ¼ tsp oregano
  • Optional: cayenne pepper to taste


  • Chop the cauliflower into small florets (smaller is easier to process) and add to your food processor. You may need to do this in 2-3 batches, depending on the size of your food processor, I did mine in 2.
  • Pulse 25-30 times using the pulse function, don't let it run on its own or it will get mushy! Just pulse until it's well broken up and has a consistency that looks somewhat like rice.
  • Into a large skillet, add the diced onion and olive oil. Saute for about 5 minutes.
  • Add in the diced bell pepper and garlic. Saute an additional 5 or so minutes or until the garlic starts to brown.
  • Add in all remaining ingredients aside from the cauliflower and mix well to combine.
  • Add in the riced cauliflower and mix well to combine.
  • Let simmer, uncovered, over low heat for about 10 minutes to allow the cauliflower to cook and all of the flavors to blend. When it's done, the cauliflower will be soft, but still have a slight crunch to it. Taste and adjust flavors as desired. Feel free to add some cayenne pepper or red pepper flakes for some spice!
  • Garnish with fresh cilantro and red pepper flakes.


You can use frozen riced cauliflower from the grocery store if you prefer! You'll need about a standard 12 ounce bag for this recipe.
Serving: 0.5cup / Calories: 88kcal / Carbohydrates: 10g / Protein: 3g / Fat: 5g / Fiber: 3g / Sugar: 4g

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