Mexican Cauliflower Rice
User Reviews
4.6
Mexican Cauliflower Rice
Description
This recipe starts by pulsing cauliflower florets into rice-sized pieces using a food processor or grating by hand. Olive oil is heated in a skillet where onions, chopped Roma tomato, and minced garlic are sautéed until softened and fragrant. Tomato paste, vegetable or chicken broth, salt, paprika, and ground cumin are stirred in to create a flavorful cooking liquid.
The riced cauliflower is added and cooked briefly to soften while absorbing the tomato and spice flavors without becoming mushy. This produces a grain-like texture reminiscent of traditional rice dishes but much lighter. The seasoning highlights smoky, earthy notes thanks to cumin and paprika.
This dish works well as a side to a variety of proteins or as a base for Mexican-inspired meals. Optional fresh cilantro and lime can be added before serving for brightness. It can be easily adapted to add heat with chopped jalapeños or chili powder.
Frozen riced cauliflower is a convenient substitute for fresh and can be used in the same quantities.
Ingredients
- 1 large cauliflower
- 2 tablespoons olive oil
- 1 medium onion chopped
- 1 Roma tomato chopped
- 1 teaspoon garlic about 2 cloves, minced
- 3/4 cup vegetable broth or chicken broth
- 1 1/2 tablespoon tomato paste
- 1/2 teaspoon salt
- 1/4 teaspoon paprika
- 1/4 teaspoon cumin ground
Instructions
- Cut cauliflower into small chunks. Remove any of the green leaves and thick stems. Rice cauliflower on food processor or grater.
- To make in a food processor: add cauliflower chunks into food processor and pulse until it resembles rice or couscous.To make with a box grater: carefully grate cauliflower into a large bowl.
- Heat olive oil in a large skillet over medium-high heat. Add onions, tomato and garlic. Saute for 10 minutes, until onions are completely softened.
- Add broth, tomato paste, salt, paprika and cumin. Mix together until tomato paste has completely dissolved.
- Add cauliflower rice and stir to fully combine with the broth. Cook for 3 to 5 minutes, until cauliflower has softened. Taste and season with salt, if necessary.
- Remove from heat and serve with chopped cilantro and fresh limes.
Notes
- Add finely chopped jalapeños, serranos, or chili powder to introduce heat to the dish.
- Frozen riced cauliflower can be used as a substitute; two 10-ounce bags are approximately equivalent.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 93 kcal
% Daily Value*
| Serving | 1/6th of recipe | |
| Calories | 93kcal | 5% |
| Carbohydrates | 11g | 4% |
| Protein | 3g | 6% |
| Fat | 5g | 8% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0g | 0% |
| Cholesterol | 0mg | 0% |
| Sodium | 312mg | 13% |
| Potassium | 485mg | 10% |
| Fiber | 4g | 16% |
| Sugar | 5g | 10% |
| Vitamin A | 200IU | 4% |
| Vitamin C | 96.5mg | 107% |
| Calcium | 40mg | 4% |
| Iron | 1.1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
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