I was planning to cook tacos for dinner one night and found myself perusing cookbooks and Pinterest for some inspiration for a side dish. I really enjoy “theme” dinners. Not like party themes. I’m not talking Rockstar or Princess kind of themes… although that cooooould be a dinner theme… but no, I’m talking more- if I’m making a Mexican entree, I want a Mexican side dish to go along with it. Mexican rice is always a favorite. But I wanted something healthier. A veggie, perhaps. And then it dawned on me- make the rice with a vegetable- Mexican Cauliflower Rice!

After looking it up, I realized that I wasn’t the only one to come up with this revelation. But none of the other recipes struck my fancy. So I set out on my own to make a delicious, healthy side dish for my tacos.

Mexican Cauliflower Rice- So quick, so delicious.

One of the great things about this rice is that it takes about half of the time that it takes for regular rice to cook. Okay, the prep is a little longer, so it might all even out, but it is worth it.

I remember making this for the first time- I had all of my ingredients sitting next to my range and my tacos were almost done cooking. I was just about to start my rice when my husband walked over and asked, “What’s this for?” When I told him that it was for Mexican Cauliflower Rice, I could see the dread on his face. I don’t know if it was because he thought it would be a long time until we ate or if he didn’t think that cauliflower rice could compare to traditional rice. 10 minutes later, all were happy and more than satisfied. This Mexican Cauliflower Rice is so tasty. We didn’t miss regular ol’ rice at all!

Let me show you how I made this Mexican Cauliflower Rice 👇🏻

Before you get started:

First, you want to have a whole head of cauliflower that has been riced. Admittedly, I was planning on buying a bag of pre-riced cauliflower, but the grocery was out of it so I had to rice my own. If you need to rice your own, simply cut a head of cauliflower into large florets. Place the florets into a food processor (you will need to do this in AT LEAST 2 batches) and pulse the cauliflower until it is the size and texture of rice.

Now, let’s start cooking:

Now that we have riced cauliflower, heat 1 tbsp olive oil in a large skillet over medium-high heat. Add 1/2 of a diced sweet onion and cook until soft, about 2-3 minutes. Then add 3 minced garlic cloves and cook until fragrant, about 30 seconds.

Next add the cauliflower and let it toast for about 2-3 minutes, stirring occasionally.

Now add 2 tbsp tomato paste, 1/3 cup tomato sauce, 1/3 cup broth, 2 tsp cumin, 1/2 cup frozen peas, 1 tsp salt, and 1/2 tsp pepper. Stir well until everything is combined.

Cook the cauliflower rice until it is tender, but still firm. You want it to still have some bite to it, and not be totally mushy. Cooking time should be about 5-10 minutes and all of the liquid should be absorbed.

Squeeze 1/2 of a lime over the rice and add 1/4 cup chopped fresh cilantro. Stir and taste for seasoning. Add more salt and pepper, if necessary.

Isn’t she a beaut?!

Serve while hot!

Enjoy!!

Mexican Cauliflower Rice

A healthy spin on a classic Mexican side dish. This Mexican Cauliflower Rice is so delicious and so easy that you won’t even miss the traditional rice.

Prep Time 10

Cook Time 10

Total Time 20

Servings 8 Servings

Author Maggie @ Cupcakes and Sarcasm

Ingredients

1 Whole Cauliflower, riced
1/2 Sweet Onion, diced
3 Garlic Cloves, minced
1 Tbsp Olive Oil
2 Tbsp Tomato Paste
1/3 Cup Tomato Sauce
1/3 Cup Low Sodium Chicken Broth (or Vegetable)
2 Tsp Ground Cumin
2 Tsp Kosher Salt
1 Tsp Black Pepper
1/2 Cup Frozen Sweet Peas
1/2 Lime, juiced
1/4 Cup Fresh Cilantro, chopped

Instructions

Heat the olive oil over medium-high heat in a large skillet or pot. Add the diced onion and cook until soft, about 2-3 minutes. Add garlic, cook 30 seconds until fragrant.
Add the riced cauliflower and cook 2-3 minutes to toast the cauliflower. Next add the tomato paste, tomato sauce, broth, frozen peas, ground cumin, salt and pepper. Stir well to combine everything.
Cook until the cauliflower is tender (but still has a bite to it) and the liquid has been absorbed.
Squeeze in the lime juice and stir in the chopped cilantro. Check for seasoning and add salt and pepper, if needed. Enjoy!

Have you tried this recipe? Thinking about it? I’d love to hear from you! Please leave me your thoughts below in the comment section.

Name: Mexican Cauliflower Rice
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Ingredients: 1 Whole Cauliflower, riced; 1/2 Sweet Onion, diced; 3 Garlic Cloves, minced; 1 Tbsp Olive Oil; 2 Tbsp Tomato Paste; 1/3 Cup Tomato Sauce; 1/3 Cup Low Sodium Chicken Broth (or Vegetable); 2 Tsp Ground Cumin; 2 Tsp Kosher Salt; 1 Tsp Black Pepper; 1/2 Cup Frozen Sweet Peas; 1/2 Lime, juiced; 1/4 Cup Fresh Cilantro, chopped