Mexican Cauliflower Rice

5 from 5 votes

This fluffy cauliflower rice is a lightened up version of the classic that doesn't sacrifice a bit in flavor or texture.

Prep Time15

Cook Time15

Total Time30

Course: Main Course

Cuisine: Mexican

Keyword: gluten free, keto, low carb, paleo, whole30

Servings: people

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

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.

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.)

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