Mexican Cauliflower Rice Recipe
User Reviews
5
Mexican Cauliflower Rice Recipe
Description
The Mexican Cauliflower Rice Recipe features riced cauliflower cooked gently with finely diced carrots and optional peas for added texture and sweetness. The base starts with sautéed onions and garlic in olive oil, which develop a gentle aromatic foundation. Tomato paste and tomato bouillon are incorporated to lend a concentrated tomato flavor and enhance the dish's reddish color.
Chicken broth steams the diced carrots until slightly softened and then the peas are added, drained from excess liquid to prevent sogginess. The cauliflower rice joins the mix and is cooked covered over medium heat to allow moisture to evaporate, yielding a dry, fluffy texture that imitates traditional rice. Seasoned simply with salt and garnished with chopped cilantro, this dish offers a subtle combination of savory and fresh.
This cauliflower rice is a versatile side suitable for Mexican-inspired meals or as a lighter, vegetable-focused alternative to rice. Using fresh cauliflower rather than frozen optimizes texture and flavor, while the slow evaporation step ensures a rice-like dryness. It stores well refrigerated for several days and can be frozen for longer-term use.
Ingredients
- 1/2 cup chicken broth
- 1/2 cup carrot peeled and finely diced
- 1/2 cup peas optional, frozen
- 1 tablespoon olive oil
- 1/3 cup onion (finely chopped)
- 1 tablespoon garlic minced
- 3 tablespoons tomato paste
- 1 tablespoon tomato bouillon
- 1 head cauliflower (riced**)
- salt to taste
- 2 tablespoons cilantro chopped for garnish, leaves
Instructions
- In a small saucepan, place the carrots and the broth and cook for 7 to 8 minutes until the carrots are slightly softened. Add the peas and turn off the heat. If there is any liquid left after cooking the carrots and peas, be sure to drain the peas and carrots before adding to the cauliflower.
- While the carrots are cooking, heat the olive oil in a large saucepan and add the onions. Cook for 3 to 4 minutes, then add the garlic and saute for another minute.
- Stir in the tomato paste and tomato bouillon, then add the cauliflower, carrots and peas and stir until combined.
- Cover the pan with a lid and cook over medium for 10 to 15 minutes. Stir occasionally. The cauliflower will release its moisture and then it will need to cook till it's “fluffy” and drier.
- Season with salt to taste and sprinkle with cilantro before serving.
Notes
- Rice cauliflower by pulsing quartered florets in a food processor until grain-sized, ensuring uniform pieces for even cooking.
- Use fresh cauliflower for best texture; frozen may result in soggier rice and less flavor.
- Cook the cauliflower rice covered to allow moisture to evaporate, preventing sogginess and achieving a fluffy texture.
- Store leftovers in an airtight container in the refrigerator up to 5 days or freeze for up to 3 months.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 82 kcal
% Daily Value*
| Calories | 82kcal | 4% |
| Carbohydrates | 11g | 4% |
| Protein | 4g | 8% |
| Fat | 3g | 5% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Sodium | 525mg | 22% |
| Potassium | 467mg | 10% |
| Fiber | 3g | 12% |
| Sugar | 5g | 10% |
| Vitamin A | 2006IU | 40% |
| Vitamin C | 55mg | 61% |
| Calcium | 36mg | 4% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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