What is cauliflower rice, you ask? Well, it’s simply that – “riced” cauliflower. Riced is a cooking term that is similar to “grated”. I love this recipe as a substitute for regular white rice – Bonus! – you’re getting an added vegetable serving! Because of that, it’s low calorie, low carb, and Keto friendly.
To start, wash your head of cauliflower, and remove the stem. I use my food processor with the grater attachment to “rice” the cauliflower florets. This whole process takes less than 5 minutes. Set aside.
You may be thinking – wait, I’ve seen cauliflower rice in the frozen foods section. Well, it’s available pre-riced too, but I like to save a couple bucks and simply use a large head of fresh cauliflower instead. The recipe will work with either version!
Add the olive oil, garlic, and (optional) jalapeno to a sautee pan and allow to cook for a couple minutes.
Once the peppers are softened, add the tomato paste and the seasonings, and stir to combine.
Once all the ingredients are combined, add the riced cauliflower, and stir, integrating all ingredients uniformly.
Once all ingredients are well mixed, add the can of Rotel, juices and all.
Stir well, and continue to cook over medium heat, approximately 7-8 minutes, until cauliflower is softened.
Forgive me guys, I was so hungry, I neglected to take a final photo! But I utilized this just like I would use a Mexican seasoned rice, in my Sweet Potato Black Bean Buddha Bowls, which were delicious! (between the cilantro and the tortilla chips! ha!)
Let me know what you think about the recipe! I’ve also used this to serve as a side with fajitas, fish tacos, or any place you would sub regular carb-y rice.
Mexican Cauliflower Rice
Equipment
- food processor
Ingredients
- 1 large head cauliflower, riced (or 1 frozen package riced cauliflower)
- 2 tbsp olive oil
- 2 cloves garlic (or 2 tsp minced)
- 1/2 medium onion, chopped
- 1 jalapeno, chopped (optional)
- 3 tbsp tomato paste (use more as desired)
- 1/2 tsp cumin
- 1/2 tsp garlic powder
- 1/2 tsp chili powder
- 1 tsp dried oregano
- 14 oz can Rotel
Instructions
- Clean & remove cauliflower florets from the head of cauliflower. Use grater attachment of food processor to “rice” the cauliflower. Set aside.
- Heat olive oil, and saute the chopped onion & jalapeno until nearly cooked. Then add the garlic and cook until fragrant.
- Once the garlic is fragrant, add the tomato paste. **Note, depending on how much riced cauliflower you have, you may need to adjust this amount. Just know your finished product will be more “tomato-y” if you use the entire 4 oz container, like I did
- Add your spices to tomato & veggie mixture, and cook 1-2 minutes to blend flavors.
- Once blended, add riced cauliflower, and stir well.
- After cauliflower and tomato mixture are well blended, add the entire can of Rotel, and continue to stir & cook over medium heat until the moisture from the Rotel has evaporated & the cauliflower is cooked through, about 7-8 minutes.