Are you looking for a delicious and healthy side dish to complement your south-of-the-border feast? This keto Mexican cauliflower rice recipe is a perfect choice! It's a simple, flavorful, and versatile dish that's easy to make and packed with nutrients. Plus, it's naturally paleo and gluten-free, making it suitable for various dietary needs.
Why Choose Cauliflower Rice?
Traditional rice can spike blood sugar levels and may not be suitable for those following a keto or low-carb diet. Cauliflower rice offers a fantastic alternative. It has significantly fewer carbohydrates compared to white rice, with only around 5 grams of carbohydrates per cup compared to 53 grams in white rice.
Mexican cauliflower rice is essentially grated cauliflower sauteed with seasonings. It is a quick low-carb take on traditional Mexican Rice. The result is a flavorful and satisfying dish that won't leave you feeling deprived.
What is Mexican Style Cauliflower Rice?
Mexican cauliflower rice is the perfect low carb white rice alternative. Mexican flavored cauliflower rice is essentially grated cauliflower and seasonings that have been sauteed. Truly so easy to make, and the flavors are the same as the grain version.
Ingredients You'll Need
This easy Mexican cauliflower rice recipe requires just a handful of simple ingredients that you likely already have in your pantry:
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- Cauliflower rice (fresh or frozen)
- Olive oil (or fat of choice like avocado oil or ghee)
- Onion
- Garlic
- Diced tomatoes (fresh or canned)
- Chili powder
- Cumin
- Salt and pepper to taste
- Optional: Jalapeno pepper, cilantro, lime juice
How to Make Keto Mexican Cauliflower Rice
This recipe is incredibly easy and takes only about 10-15 minutes to prepare. Here's a step-by-step guide:
- Prepare the cauliflower rice: If using a small cauliflower head, cut the cauliflower into florets so that they can fit into your food processor, then run it through using the grate attachment. Pulse until the cauliflower resembles small bits (like rice). Make sure not to go all the way or it can turn mushy. Alternatively, use pre-riced cauliflower (fresh or frozen) to save time. If using frozen cauliflower rice, thaw completely (or cook it in the steamer bag if that is the type you bought) and then dry it out with a kitchen towel to remove the excess water.
- Sauté the aromatics: Heat a large skillet over medium heat. When the pan is hot, pour in the olive oil or fat of choice. Toss in the onions and cook until softened, about 5 minutes. Add the minced garlic and cook until fragrant, about 30 seconds.
- Add the spices: Sprinkle in the chili powder and cumin. Stir until fragrant, about 30 seconds.
- Cook the cauliflower rice: Dump in the riced cauliflower and season with ground cumin and kosher salt. Stir in the tomato paste, diced jalapeno pepper, and mix thoroughly. Add the cauliflower rice and stir letting it crisp up and any moisture evaporates. About 5 minutes.
- Simmer: Add in the tomatoes and stir to combine. Taste for salt and add as needed.
- Cover and cook: Tuck a couple of cilantro stems in the cauli rice. Cover and cook for 5 minutes or until the rice is tender but not mushy. Fresh cauliflower will cook quicker then using frozen so be sure to keep an on the pan so you do not over cook it. Riced cauliflower does not take long at all to cook however there can be some variation in the cook time depending on the pan you are using and the temperature of the stove burner. It is fully cooked when it is chewy but still firm when you take a lite bite.
- Finish and serve: Pluck out the cilantro and taste the rice. Sprinkle with cilantro and a squeeze of lime just before serving.
Tips for the Perfect Keto Mexican Cauliflower Rice
- Don't overcook the cauliflower rice: Overcooked cauliflower turns soggy and into mush, so you want to watch while you are cooking that you do not over cook it. The best way to check and see if it is done cooking is to taste test it. Cook until the rice is tender but not mushy.
- Use a large skillet: Make sure you use a large skillet, at least 12 inches in diameter, in order to accommodate all the ingredients. They will cook down but it’s hard to stir everything together in a smaller pan.
- Be generous with seasonings: Cauliflower absorbs the spices and flavors you add to it, which makes it perfect for getting a flavorful dish.
- Customize the spice level: If you like spicy then you can add some diced jalapeno peppers.
- Prep everything ahead of time: Things move quickly when cooking this recipe so it is best to get all the prep work done before you get started cooking.
- Dry the cauliflower rice: If using frozen cauliflower rice, be sure to squeeze out any excess moisture after thawing. This will prevent the dish from becoming soggy.
- Taste and adjust: Taco seasoning usually has plenty of salt in it so don’t add any until you know how this tastes. You can taste it after stirring in the seasoning and decide if you need to add more salt and pepper.
Serving Suggestions
This Mexican cauliflower rice is incredibly versatile and can be served in numerous ways:
- As a side dish: Serve it alongside your favorite Mexican-inspired dishes like enchiladas, fajitas, or grilled chicken or fish.
- In burrito bowls: Use it as a base for taco bowls or burrito bowls, topped with your favorite protein, veggies, and toppings like guacamole, salsa, and sour cream.
- In tacos: Add some keto Mexican cauliflower rice to soft tacos to add an amazing flavor and texture. I like ’em on plantain tortillas.
- With pico de gallo: If you are looking for a light lunch, serve keto cauliflower rice with this delicious homemade pico de gallo recipe. It is one of the best combinations ever!
- Inside enchiladas: It doesn’t matter if you serve Mexican style cauliflower rice as a side dish or actually inside the enchiladas. It will be a huge hit!
- Breakfast bowls: You can also make breakfast bowls adding a layer of cauliflower rice, slices of avocado, and a cooked egg on top for a healthy, filling breakfast.
How to Store and Reheat
- Refrigerate: You can store Mexican style cauliflower rice by refrigerating leftovers. Keto Mexican cauliflower skillet will last 3 to 5 days in the fridge. Allow the leftovers to cool and then store in an air tight container in the fridge. I prefer to store leftovers in glass bowls, but you can also use plastic. It doesn’t matter as long as they are airtight.
- Freeze: Yes, of course you can freeze cauliflower rice! There’s a reason they sell it frozen, right? In this case, feel free to freeze the whole dish after cooking if you have leftovers or want to stock up. Just give it a good stir fry over medium-high heat to get rid of moisture after thawing.
- Reheat: This Mexican cauliflower rice is perfect for meal prep because it reheats beautifully in the microwave. Just give it a good stir fry over medium-high heat to get rid of moisture after thawing.
Nutritional Benefits
This Keto Mexican Cauliflower Rice is packed with nutrition and flavor it is the perfect side dish to compliment your Mexican dinner, it will for sure make taco Tuesday healthier and tastier!
Keto Mexican cauliflower rice is healthy! It’s packed with nutrients including potassium, vitamin B6, fiber, and vitamin C. Plus, cauli rice is light on calories, low carb, paleo friendly, and a great way to get veggies in even if you’re not following any special diet. So load up on this guilt-free side dish!
Here's the nutrition info for a one cup serving:
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- Calories: 93
- Fat: 4g
- Protein: 3g
- Total Carbs: 12g
- Net Carbs: 7g
- Fiber: 5g
- Sugar: 6g
Variations and Additions
Feel free to get creative with this recipe and add your own personal touch:
- Add protein: Ground beef, shredded chicken, or black beans can be added for a more substantial meal.
- Add more vegetables: Diced bell peppers, corn, or zucchini can be added for extra flavor and nutrients.
- Make it cheesy: Sprinkle with shredded cheese like cheddar, Monterey Jack, or cotija cheese.
- Add some heat: Add a pinch of cayenne pepper or a dash of hot sauce for extra spice.
- Top it off: Garnish with your favorite toppings like sour cream, guacamole, salsa, or chopped cilantro.
A Healthier Way to Enjoy Mexican Flavors
This keto Mexican cauliflower rice recipe is a delicious and healthy way to enjoy the flavors of Mexican cuisine without the added carbs. It's easy to make, versatile, and packed with nutrients. Whether you're following a keto diet or simply looking for a healthier side dish option, this recipe is sure to become a new favorite!
Recipe
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
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Yields: 6 servings
Ingredients:
- 2 Tbsp. avocado olive oil or ghee
- 1/2 cup diced onion
- 1/2 cup diced bell pepper
- 2 cloves garlic finely minced
- 1 1/2 tsp. chili powder
- 1/2 tsp. cumin
- 1 1/2 tsp. salt
- 1/2 tsp garlic powder
- 2 12 oz. packages of frozen cauliflower rice (or 1 large head of cauliflower, riced)
Instructions:
- Preheat a skillet over medium heat.
- Add the oil, diced onion and bell pepper to the skillet and saute for 3-5 minutes or until the onions are translucent.
- Add the garlic, chili powder, cumin and saute for another minute, stirring constantly.
- Add the frozen cauliflower rice and salt and stir to combine.
- Cook for 7-10 minutes stirring often, until the cauliflower rice is cooked and there is no liquid left in the pan.
- Serve topped with your favorite taco meat or Mexican inspired dish!
tags: #keto #mexican #cauliflower #rice #recipe