This post may contain affiliate links. Please read our disclosure policy.
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.
Table of Contents
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.
3 Recipe Tips
- Don’t Crowd the Pan: When toasting the cauliflower rice, work in batches if necessary. Overcrowding leads to steaming instead of toasting.
- Texture Check: The finished cauliflower rice should be tender but still have a slight bite to it – overcooking will make it mushy.
- Moisture Control: If your cauliflower seems particularly wet after processing, pat it gently with paper towels before toasting. This helps achieve better browning and prevents sogginess.
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.
Mexican Cauliflower Rice
Video
Ingredients
- 3 tablespoons vegetable oil divided, such as avocado oil or other neutral, high heat oil
- 6 cups cauliflower rice about 1 large head of cauliflower separated into florets and shredded (see recipe note)
- 1 small white onion finely chopped
- 4 cloves garlic minced
- 2 jalapeños minced (stems, ribs, and seeds removed – gloves recommended!)
- 1 teaspoon kosher salt plus more to taste
- 2 large roma tomatoes finely chopped
- 1/4 cup chicken broth or vegetable broth or water
- 1 teaspoon ground cumin
- 1/4 teaspoon chipotle chili powder or more for extra heat
- 2 tablespoons tomato paste
- 1/2 cup finely chopped fresh cilantro leaves and tender stems, plus more for garnish
- 2 tablespoons fresh lime juice about 1/2 a lime, plus more lime wedges for serving, optional
Instructions
- Heat 2 tablespoons of the oil in a large non-stick skillet over medium-high heat until shimmering; swirl to coat the pan. Add cauliflower rice and spread into an even layer; cook, undisturbed, for 2-3 minutes or until lightly browned on one side (take care not to burn it). Stir and again spread into an even layer to cook, undisturbed, for 2-3 minutes more or until lightly browned on the other side. Stir and transfer toasted cauliflower rice to a clean bowl.
- Add remaining tablespoon of oil to skillet (no need to wipe it out) and swirl to coat. Add onion, garlic, jalapeños and salt; cook and stir until mixture is fragrant and onion is translucent, about 2 minutes. Add tomatoes, chicken broth, cumin and chipotle chili powder; cook and stir until tomatoes are softened, about 3 minutes more. Stir in tomato paste. Return cauliflower rice to skillet and stir to combine; cook and stir 2-3 minutes more, or until cauliflower is fluffy, tender and heated through. Remove from heat and stir in cilantro and fresh lime juice. Season to taste with salt.
- Serve with lime wedges, garnished with more cilantro if desired.
Notes
- To make uniform cauliflower rice at home, core a large head of cauliflower and separate into florets. Quarter or halve any large florets. Attach the shredding disc to your food processor and, with the machine running, add florets through the chute. (It’s easier to get a consistent size cauliflower rice with the shredding disc than using the standard S blade.)
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This is a great recipe! I added more tomatoes because I prefer it and more cumin. Loved it!
That’s wonderful to hear, Connie! Love that you’re making it your own.
Can you use frozen cauliflower rice?
Hi Sabine! I haven’t tested this recipe with frozen cauliflower rice, but it should work just fine. I recommend that you thaw and drain it, then squeeze out any excess water with a paper towel. Note that the texture may be a bit different from fresh, but it should still be delicious.
SO GOOD! Amazing alternative to regular Mexican rice as a burrito filling or in its own. Love it, will definitely make it again.
Thank you, Arianne! Great idea to use it as a burrito filling!
I made this recipe for friends on Cinco de Mayo. It was a total hit and one friend insisted she needed to go home with leftovers. The ‘rice’ paired perfectly with your homemade pico salsa and pulled pork nachos.
You made my day, Susan! So glad these recipes were a hit.
What a fun idea to make cauliflower rice using all of the seasonings of Mexican rice. This is perfect for Cinco de Mayo…and all summer long!
Thank you, David! It really is a big flavor dish!
sounds delicious and good for you!
Thank you, Sherry!
My husband loves cauliflower rice and Mexican flavors, so this is a huge win for him. We’ll all love it, I’m sure. The combination of flavors is unbeatable! ๐ ~Valentina
Perfect! I hope you and your family will love this one, Valentina!
This just has me crave some cauliflower! Gorgeous colour and wonderful flavour, Marissa.