Authentic, tasty, low-carb Mexican recipes

Mexican Cauliflower Rice (Vegetarian)

Mexican Cauliflower Rice (Vegetarian)

Mexican Cauliflower Rice (Vegetarian)

This low-carb twist on Mexican rice makes a delicious base for tacos or as a side dish to any Mexican meal. You can create the rice-cauliflower yourself or get a little help from a store-bought variety for a less stressful, hassle-free option.
This side dish recipe can be made in minutes. You will start by frying onion and garlic along with some spices. Then after adding the rice to the cauliflower, pour in the diced cherry tomatoes.
Course Side Dish
Cuisine Mexican
Keyword cauliflower rice, keto mexican, keto rice, Mexican
Total Time 15 minutes
Servings 4
Calories 120kcal


  • 2 tbsp olive oil extra virgin
  • 1/2 medium white onion diced
  • 1 clove garlic, minced
  • 1 tbsp chili powder
  • 1 tsp cumin
  • 1 lb cauliflower rice
  • 1 can diced tomatoes,  no salt added  (410 g/ 14.5 oz)
  • sea salt
  • 1 lime
  • 1 cilantro minced
  • 1 avocado sliced


  • Heat the oil in a large skillet over medium heat. Sauté the onion and garlic for 2-3 minutes until they begin to soften. Add spices and cook 30 seconds until fragrant.
  • Add the cauliflower with rice and cook 5 to 7 minutes until soft and starting to brown around the edges. Pour in the tomatoes and stir to combine. Cook another 3-5 minutes until the mixture is dry and looks like fluffy rice.
  • Season with salt to taste and serve, or allow to cool and refrigerate for up to 4 days.
  • Serve with a squeeze of lime and sliced avocado.

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