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Low-Carb One-Pot Mexican Cauliflower Rice

4.8 stars, average of 13 ratings

Low-Carb One-Pot Mexican Cauliflower RicePin itFollow us 134.8k

If you’re looking for a good staple keto side dish to go with everything, this low-carb Mexican Cauliflower Rice is a must. It’s super simple to make and uses just a few simple everyday ingredients that you can find in your grocery store.

If you can’t find chipotle flakes, you can use regular chilli flakes or even chopped fresh chillies. Just experiment with the heat to your own taste.

Serve straight from the pan or it’s amazing served the next day, even cold, as letting this easy one-pot rest helps accentuate the flavours even more.

I love it served with our simple Crispy Chicken Thighs or with Keto Chicken Fajitas. What would you serve it with?

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Hands-on Overall

Serving size about 1 cup

Allergy information for Low-Carb One-Pot Mexican Cauliflower Rice

✔  Gluten free
✔  Dairy free
✔  Egg free
✔  Nut free
✔  Avocado free
✔  Coconut free
✔  Fish free
✔  Shellfish free
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Nutritional values (per serving, about 1 cup)

Net carbs6.7 grams
Protein9.1 grams
Fat16.8 grams
Calories223 kcal

Calories from carbs 12%, protein 17%, fat 71%

Total carbs11.1 gramsFiber4.5 gramsSugars4.7 gramsSaturated fat8.2 gramsSodium398 mg(17% RDA)Magnesium57 mg(14% RDA)Potassium742 mg(37% EMR)

Ingredients (makes 6 side servings)

  • 1 medium cauliflower, cut into florets (720 g/ 1.6 lb)
  • 1/4 cup ghee or butter (60 ml/ 2 fl oz)
  • 1/2 small brown onion (35 g/ 1.2 oz)
  • 200 g Mexican chorizo, finely cubed (7.1 oz)
  • 2 garlic cloves, minced
  • 1 1/2 tbsp tomato puree (23 g/ 0.8 oz)
  • 1 tin chopped tomatoes (400 g/ 14.1 oz)
  • 1/4 tsp chipotle flakes, or to taste
  • 1 cup chicken or vegetable stock (240 ml/ 8 fl oz)
  • 1/4 tsp sea salt, or to taste
  • 1/4 tsp cracked black pepper
  • bunch of fresh cilantro (20 g/ 0.7 oz)
  • juice of 1 small lime (30 ml), or to taste


  1. Blitz the cauliflower florets in a food processor until they resemble a rice sized consistency. Grating blade woks best as it will most resemble real rice. Low-Carb One-Pot Mexican Cauliflower Rice
  2. Place the butter, ghee or coconut oil in a pan. Add the onions and sauté for 2 minutes on a medium heat until soft.
  3. Add the chorizo and fry for a further 5 minutes until the chorizo begins to realise all its lovely oil and flavour. Stir through the garlic.
    Low-Carb One-Pot Mexican Cauliflower Rice
  4. Add the tomato puree, chopped tomatoes, chipotle flakes and season. Simmer on a medium heat for about 5 minutes until the sauce starts to thicken.
  5. Add the cauliflower rice and stir until combined. Add the stock and simmer on a medium heat for about 15 minutes until nearly all the stock has absorbed.
    Low-Carb One-Pot Mexican Cauliflower Rice
  6. Remove from the heat and stir through the lime juice and fresh cilantro.
    Low-Carb One-Pot Mexican Cauliflower Rice
  7. Adjust the seasoning to taste and serve. Store in the fridge for up to 4 days. Low-Carb One-Pot Mexican Cauliflower Rice

Ingredient nutritional breakdown (per serving, about 1 cup)

Net carbsProteinFatCalories
Cauliflower, fresh
3.6 g2.3 g0.3 g30 kcal
0 g0 g9.2 g83 kcal
Onion, brown (yellow), raw
0.4 g0.1 g0 g2 kcal
Chorizo sausage, Mexican, soft type
0.6 g5.3 g6.6 g85 kcal
Garlic, fresh
0.3 g0.1 g0 g1 kcal
Tomato purée (paste, unsweetened)
0.3 g0.1 g0 g1 kcal
Tomatoes, canned (unsweetened)
1 g0.5 g0.2 g11 kcal
Peppers, chile (chili), flaked and dried, spices
0.1 g0 g0 g1 kcal
Chicken stock
0.1 g0.6 g0.5 g7 kcal
Salt, sea salt
0 g0 g0 g0 kcal
Spices, pepper, black
0 g0 g0 g0 kcal
Coriander (cilantro), fresh
0 g0.1 g0 g1 kcal
Lime juice, fresh
0.3 g0 g0 g1 kcal
Total per serving, about 1 cup
6.7 g9.1 g16.8 g223 kcal

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Jo Harding
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Jo Harding

Food is one of life’s most powerful medicines. I’m a true testament that once you find the right approach for you, you can overcome poor health through the healing power of food.

I believe the secret to radiant health starts and ends with a healthy gut so my recipes are all grain, gluten and refined sugar free. Most are also dairy-free.

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Comments (4)

I’m confused, I made this per recipe but I don’t think it made 6 cups but it says it makes 6 servings and a serving is about 1 cup?


Hi Liz, it depends how much it has cooked down. We estimated this by using the gram (ounce) amounts and accounted for some water loss and then ended up with 3/4- 1 cup amounts.


Can you freeze leftovers? Im usually only one eating vegetable like this and dislike to be stresses that it will go bad soon, can I portion it and freeze?


Hi Ewelina, I wouldn't freeze it because the cauliflower gets mushy. And that applies to any cauli-rice recipes. It's ok to eat but ideally I wouldn't freeze it. The best way to save time would be to have the grated cauliflower ready in the fridge. I keep mine for up to 5 days in a sealed container and use it throughout the week. Grating the cauliflower is what takes most time (considering the whole preparation including cleaning).