Mexican Cauliflower Rice

The first time I made Mexican Cauliflower Rice, I was skeptical that cauliflower could truly stand in for rice – especially in a dish where rice is such a key component. But this version changed my mind. With a light, fluffy texture and all the traditional flavors, it’s surprisingly close to the original.

I’ve learned that toasting the cauliflower first is essential. It prevents the soggy texture that gives cauliflower rice a bad name. Once you have that foundation, the rest comes together naturally with fresh ingredients that make Mexican food so vibrant: sweet white onion, tangy roma tomatoes, spicy jalapeños, garlic, cumin, and rich tomato paste. A handful of chopped cilantro and a squeeze of lime at the end add brightness. Now, I make this 30-minute stovetop recipe even when we’re not specifically looking for a lighter option.

Ingredients for Mexican Cauliflower Rice

• Vegetable Oil: I prefer avocado oil for its neutral flavor and high smoke point, but any neutral oil works well here.
• Cauliflower Rice: You’ll need about 6 cups, which is roughly one large head of cauliflower. The shredding disc on your food processor creates a more uniform texture than the standard blade.
• White Onion: Yellow onions work too, but white onions are traditional in Mexican cooking.
• Garlic: Fresh cloves give the best flavor. Don’t skimp here – the four cloves might seem like a lot but they mellow and balance well with the other ingredients.
• Jalapeños: These typically add mild to medium heat when the seeds and ribs are removed. But the heat can vary wildly from one pepper to the next. I’ve learned to taste a tiny bit before adding the full amount to the recipe. I strongly recommend wearing gloves when handling them to avoid burning your fingers (or accidentally touching your eyes later!).
• Roma Tomatoes: Pick bright red ones with firm flesh that have a slight give when squeezed. They should feel heavy for their size.
• Chicken Broth: Use a good quality store bought version or even better, Homemade Chicken Broth. You can also use vegetable broth if you prefer to keep the dish vegetarian.
• Cumin: Make sure yours has a strong, earthy smell. (This is the spice I go through fastest in my kitchen.)
• Chipotle Chili Powder: This adds a nice smokiness that regular chili powder doesn’t have. Start with less if you’re not sure about the heat level.
• Tomato Paste: The tubes of tomato paste you can buy are perfect for this recipe – they last a long time in the refrigerator. If you’re using canned tomato paste from a can, store any leftovers in the freezer for next time.
• Fresh Cilantro: Use both leaves and tender stems for the fullest flavor. If you’re one of those people who thinks cilantro tastes like soap, flat-leaf parsley works as a substitute.
• Lime Juice: Pick limes that feel heavy and have thin skin. They’ll give you the most juice for finishing the dish.

How to Make Uniform Cauliflower Rice

Though you can use store-bought cauliflower rice, it’s simple and fresher to make your own. If you have one, a food processor makes quick work of making riced cauliflower with a similar texture to regular rice. Many recipes call for using the standard S blade to rice cauliflower florets, but I find that it’s easy to over-process them and end up with something more like cauliflower couscous.

The shredding disc provides more reliable results. First remove the stem from a head of cauliflower and separate / cut into small florets. Then, with the food processor running, push florets through the chute onto the shredding disc for uniform cauliflower rice. If you don’t have a food processor, you can shred cauliflower florets by hand on a box grater. It will take a bit longer to make, but it’s worth the effort.

Storage and Reheating

Mexican Cauliflower Rice keeps well in an airtight container in the refrigerator for up to 3 days. Unlike regular rice, it doesn’t harden when cold, making it great for meal prep.

For reheating, I find a skillet works better than the microwave. Add a small splash of water or broth and gently warm it over medium heat, stirring occasionally. This preserves the texture better than microwave reheating, which can make it soggy.

If you’re meal prepping, you can make a double batch and portion it into individual containers for quick lunches. It pairs well with leftover grilled chicken or can be used as the base for a quick burrito bowl.

This lightened-up version of the classic Mexican dish is great for gluten free, low carb / keto diets (also try my Cauliflower Potato Salad). An excellent low-carb side dish for Cinco de Mayo! Swap in water or vegetable broth for the chicken broth to make it vegan / vegetarian. With the essential Mexican flavors and authentic texture, you won’t have to sacrifice a thing.

Serve With

• Shrimp Tacos or Grilled Shrimp Tacos
• Carne Asada or Carne Asada Tacos
• Pork Carnitas Tacos
• Chorizo Tacos
• Pulled Pork Quesadillas
• Rice Cooker Mexican Rice (for those who prefer the traditional version)
• Calabacitas
• Tortilla Chips with Pico de Gallo or Salsa Guacamole
• Blackberry Margaritas or Virgin Margaritas

How to Make Mexican Cauliflower Rice

In a large, non-stick skillet cook cauliflower rice in hot oil until tender and lightly toasted. Transfer to a clean bowl. 

To same skillet add oil and swirl to coat. Add onion, garlic, jalapeños and salt and cook until onion is translucent. Add tomatoes, chicken broth, cumin and chipotle chili powder and cook and until tomatoes are softened. Stir in tomato paste.

Return cauliflower rice to skillet; cook and stir until cauliflower is fluffy, tender and heated through. Remove from heat and stir in cilantro and fresh lime juice. Season to taste with salt, garnish with more cilantro and serve with lime wedges if desired.