Mexican Cauliflower Rice
Restaurant-style "Spanish" rice made with cauliflower — toasted tomato, cumin and a little jalapeño, finished with cilantro and lime.
Nutrition per serving
1 cup- Net carbs
- 6.8g
- Calories
- 115kcal
- Protein
- 3.6g
- Fat
- 7.7g
- Total carbs
- 11 g
- Fiber
- 3.8 g
Calculated from USDA FoodData Central values for each ingredient (optional ingredients excluded). Brands vary — check your labels if you track closely.
Ingredients
Vegetarian rice & "beans": Vegetable broth keeps it meat-free, and a can of black soybeans — the near-zero-carb bean — makes it a hearty rice-and-beans bowl.
- Use vegetable broth, and fold the black soybeans in with the cauliflower so they warm through while the broth cooks off.
Green (arroz verde): The tomato and chili powder make way for green chiles and a cilantro purée — bright, herby and mild.
- Blend the green chiles, the extra cilantro and the broth until smooth.
- Skip the tomato paste: after the garlic and spices, add the cauliflower and the green purée and cook uncovered for 6–8 minutes, until the liquid has evaporated. Finish with the chopped cilantro and lime juice.
With chorizo: Crumbled Mexican chorizo browned in the pan first seasons the rice with its paprika-red fat — a meatier side for taco night.
- Brown the chorizo in the dry skillet over medium heat for 5–6 minutes, breaking it up, until no pink remains (160°F/71°C).
- Leave the chorizo and its fat in the pan, add the reduced oil and the onion and jalapeño, and carry on with the recipe.
- Also add
-
1 tsp chili powderleave out -
1 tbsp tomato pasteleave out - Also add
- Also add
Estimated cost $4.74 for 4 servings ($1.19 each) · how we estimate
Instructions
-
Rice the cauliflower in a food processor or on a box grater and blot it dry on a clean towel.
-
Heat the oil in a large skillet over medium heat. Add the onion and jalapeño with a pinch of the salt and cook 3–4 minutes, until softened and translucent.
-
Stir in the garlic, cumin, chili powder and oregano for 30 seconds. Add the tomato paste and cook, stirring, for 1–2 minutes, until it darkens from bright red to brick-colored and coats the onions.
-
Raise the heat to medium-high. Add the cauliflower and remaining salt and toss until every grain is evenly orange. Pour in the broth and cook uncovered for 6–8 minutes, stirring occasionally, until the liquid has evaporated and the grains are tender but still separate.
-
Take the pan off the heat and fold in the cilantro and lime juice. Taste for salt and serve.
Tips for success
-
Frying the tomato paste and spices in oil before the cauliflower goes in is what gives this its deep, toasty flavor — raw tomato paste tastes flat and tinny, so don't rush that step. - The broth is just enough to carry the tomato into every grain. Let it cook off completely or the rice turns sticky. Use water or vegetable broth to keep it vegetarian.
- Serve with crispy carnitas, fajita bowls or the taco skillet, topped with a spoonful of pico de gallo.
Nice to have, not needed
- A spoonful of pico de gallo or crumbled cotija on top is a nice finish — it is complete without.
Storage & meal prepMeal-prep friendly
- Keeps 4 days in the fridge
- Freezes up to 2 months
Reheat: Reheat in a skillet over medium heat for 3–4 minutes, or microwave 1–2 minutes, stirring halfway.
Prep tip: Make a double batch for burrito bowls; a fresh squeeze of lime after reheating wakes the flavors back up.
Refrigerate up to 4 days and reheat in a skillet. Freezes for up to 2 months.
Variations
3 variations, each with its own ingredients and macrosVegetarian rice & "beans"
DietVegetable broth keeps it meat-free, and a can of black soybeans — the near-zero-carb bean — makes it a hearty rice-and-beans bowl.
- chicken broth → vegetable broth
- + 1 can black soybeans
7.4 g net · 172 kcal · 8.8 g protein · 11 g fat · ≈$1.48 per serving (+0.6 g net carbs vs the original)
Green (arroz verde)
FlavorThe tomato and chili powder make way for green chiles and a cilantro purée — bright, herby and mild.
- + 1 can diced green chiles
- + 1 cup extra cilantro
- no tomato paste
- no chili powder
7 g net · 116 kcal · 3.6 g protein · 7.6 g fat · ≈$1.58 per serving (+0.2 g net carbs vs the original)
With chorizo
ProteinCrumbled Mexican chorizo browned in the pan first seasons the rice with its paprika-red fat — a meatier side for taco night.
- avocado oil → avocado oil
- + 4 oz fresh Mexican chorizo
7.9 g net · 152 kcal · 7.4 g protein · 9.6 g fat · ≈$1.47 per serving (+1.1 g net carbs vs the original)
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