Mexican Cauliflower Rice
User Reviews
5
Mexican Cauliflower Rice
Description
This recipe begins by pulsing cauliflower into small rice-like pieces using a food processor. These riced cauliflower bits are then cooked with diced onion, jalapeño, carrot, peas, and minced garlic in olive oil until tender. Tomato sauce, kosher salt, cumin, paprika, and black pepper are added to infuse the dish with a balanced blend of smoky and mild heat flavors, while fresh chopped cilantro stirred in at the end provides herbaceous freshness.
The cooking method enhances the cauliflower’s tenderness while retaining slight bite from the vegetables, making for a satisfying texture contrast. The seasoning blends typical Mexican spices that create vibrant flavor without overwhelming the cauliflower's mild base. The jalapeño offers a controlled spiciness, which can be adjusted.
It works well as a side dish accompanying grilled meats, beans, or other Mexican-inspired plates. The recipe is practical for weekly meal prep as it stores for up to three days refrigerated in a sealed container.
Ingredients
- 1 head cauliflower cut into florets
- 2 tablespoons extra virgin olive oil
- 1/4 onion diced
- 1 jalapeño minced
- 1 carrot diced
- 1/2 cup peas frozen
- 3 cloves garlic minced
- 1/4 cup tomato sauce
- 1/2 teaspoon kosher salt
- 1 teaspoon cumin
- 1/2 teaspoon paprika
- 1/4 teaspoon black pepper ground
- cilantro chopped, fresh
Instructions
- Add the cauliflower florets to a food processor or chopper and pulse until the cauliflower resembles small bits (like rice.)
- Heat olive oil in a large nonstick skillet. Add the onion, jalapeño, carrots and peas and stir fry until the onion is translucent, about 2 to 3 minutes.
- Add the riced cauliflower and garlic and cook 3 to 4 minutes until tender. Add tomato sauce, salt, cumin, paprika and black pepper to the pan. Stir well and cook for 1 minute until heated through. Remove from heat and stir in the chopped cilantro.
Notes
- A food processor efficiently creates cauliflower rice, allowing control over the grain size by pulsing fewer or more times.
- For more heat, add extra jalapeño or your favorite hot sauce to taste.
- Store leftovers in a sealed container in the refrigerator for up to three days to maintain freshness.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 132 kcal
% Daily Value*
| Calories | 132kcal | 7% |
| Carbohydrates | 14g | 5% |
| Protein | 4g | 8% |
| Fat | 7g | 11% |
| Saturated Fat | 1g | 5% |
| Cholesterol | 0mg | 0% |
| Sodium | 427mg | 18% |
| Potassium | 601mg | 13% |
| Fiber | 4g | 16% |
| Sugar | 5g | 10% |
| Vitamin A | 2915IU | 58% |
| Vitamin C | 83.9mg | 93% |
| Calcium | 50mg | 5% |
| Iron | 1.5mg | 8% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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