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mexican cauliflower rice

mexican-style cauliflower rice

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5 from 1 review

  • Author: Jackie Newgent
  • Yield: 4 servings 1x
  • Diet: Vegan


If you want to make your side dish as special – or more special – than your entrée, you’ll want to sauté up this Mexican-style cauliflower rice! And you guessed it … there’s actually no rice in it. This recipe features cauliflower that’s pulsed into the shape of rice kernels.


Units Scale
  • 2 tablespoons avocado oil or sunflower oil
  • 1 medium head fresh cauliflower (about 20 ounces/567 grams), trimmed* and separated into large florets
  • 1 small jalapeno pepper, seeded and finely chopped
  • 1 garlic clove, minced
  • 3/4 cup (190 grams) tomato sauce
  • 1/2 tsp sea salt
  • 1/8 teaspoon ground cumin
  • 1 to 2 tablespoons finely chopped fresh cilantro
  • 4 lime wedges


  1. Pulse the cauliflower florets in a food processor until the size of rice. (Makes about 4 cups/454 grams uncooked riced cauliflower.)
  2. Fully heat the oil in an extra-large (12-inches or larger) cast iron or other stick resistant skillet over medium-high. Add the riced cauliflower and sauté until lightly browned, about 8 minutes. Add the jalapeno and garlic and sauté until the cauliflower is browned, about 2 to 3 minutes more.
  3. Add the tomato sauce, salt, and cumin, and cook while stirring until the tomato sauce is absorbed by the cauliflower, about 4 to 5 minutes.
  4. Remove from heat, stir in the cilantro, and adjust seasoning. Serve with the lime wedges.


*You can slice the cauliflower stalk and leaves and enjoy in a soup or stir-fry.

  • Category: Side dish
  • Cuisine: Mexican


  • Serving Size: 1/2 cup
  • Calories: 100
  • Sugar: 4g includes 0g added sugars
  • Sodium: 550mg
  • Fat: 7g
  • Saturated Fat: 1g
  • Trans Fat: 0g
  • Carbohydrates: 9g
  • Fiber: 3g
  • Protein: 3g
  • Cholesterol: 0mg