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5 from 1 vote

Mexican Cauliflower Rice

Spicy Mexican cauliflower rice is low carb/keto-friendly, vegan, and cooked in just 5 minutes!
Prep Time5 mins
Cook Time5 mins
To rice your own cauliflower10 mins
Course: Side Dish
Cuisine: Mexican
Keyword: gluten-free, keto, low carb, vegan
Servings: 4
Calories: 92kcal
Author: Denise Bustard

Ingredients

  • 1 tablespoon olive oil or coconut oil
  • 4 cups riced cauliflower
  • 1 teaspoon ground cumin
  • 1/4 teaspoon chipotle chili powder
  • 1/2 teaspoon salt

After cooking

  • 1 cup salsa

Instructions

To rice cauliflower

  • Wash cauliflower and pat dry.
  • Remove outer leaves; break down the head of cauliflower into uniform pieces (1-2 inch florets). Include stems!
  • Working in 2-3 batches, place florets into a 7 cup food processor fitted with a steel blade.
  • Pulse 10-15 times, until cauliflower is in small rice-sized pieces. Remove any full florets that may remain.

To cook cauliflower rice recipes

  • Heat oil in a non-stick pan over medium heat.
  • Add the riced cauliflower, ground cumin, chipotle chili powder and salt.
  • Cook for around 5 minutes, until cauliflower is slightly soft but not mushy.
  • Stir in the salsa, and enjoy!

Storage

  • You can store riced cauliflower (uncookefor up to 10 days in the fridge, or up to 3 months in the freezer.
  • You can store cooked cauliflower rice in the fridge for up to 4 days.

Nutrition

Serving: 1cup | Calories: 92kcal | Carbohydrates: 13g | Protein: 4g | Fat: 4g | Saturated Fat: 1g | Sodium: 800mg | Potassium: 673mg | Fiber: 4g | Sugar: 6g | Vitamin A: 350IU | Vitamin C: 78.4mg | Calcium: 59mg | Iron: 1.3mg