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Low-Carb Vegetarian Mexican Cauli-Rice

4.7 stars, average of 105 ratings

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This low carb spin on Mexican rice is a delicious base for taco bowls or as a side to any Mexican inspired dinner. You can rice the cauliflower yourself or get a little help from a store-bought variety for a less stress and no mess option. You can easily make this into a vegetarian meal by adding some avocado, sour cream, and other veggies to the top before serving.

This keto side dish recipe comes together in just a few minutes. You’ll start out by sautéing some onion and garlic along with some spices. Then after adding in the cauliflower rice you’ll pour in some diced tomatoes. Feel free to use fire-roasted or even fresh if that’s what you have on hand.

Hands-on Overall

Allergy information for Low-Carb Vegetarian Mexican Cauli-Rice

✔  Gluten free
✔  Dairy free
✔  Egg free
✔  Nut free
✔  Pork free
✔  Avocado free
✔  Coconut free
✔  Fish free
✔  Shellfish free

Nutritional values (per serving)

Net carbs7 grams
Protein3.6 grams
Fat7.7 grams
Calories120 kcal
Calories from carbs 25%, protein 13%, fat 62%
Total carbs12.2 gramsFiber5.3 gramsSugars5.7 gramsSaturated fat1.1 gramsSodium141 mg(6% RDA)Magnesium34 mg(8% RDA)Potassium611 mg(31% EMR)

Ingredients (makes 4 servings)

Optional toppings:
  • limes
  • minced cilantro
  • sliced avocado
  • sour cream
  • sliced jalapeno
  • extra virgin olive oi


  1. Heat the oil in a large skillet over medium heat. Sauté the onion and garlic for 2-3 minutes until they start to soften. Add in the spices and cook 30 seconds until fragrant. Low-Carb Vegetarian Mexican Cauli-Rice
  2. Add in the riced cauliflower and cook 5-7 minutes until soft and starting to crisp around the edges. Pour in the tomatoes and stir to combine. Cook another 3-5 minutes until the mixture is dry and resembles fluffy rice.
    Low-Carb Vegetarian Mexican Cauli-Rice
  3. Season with salt to taste and serve, or let it cool down and refrigerate fir up to 4 days. Low-Carb Vegetarian Mexican Cauli-Rice

Ingredient nutritional breakdown (per serving)

Net carbsProteinFatCalories
Olive oil, extra virgin
0 g0 g6.8 g60 kcal
Onion, white, fresh
1.3 g0.2 g0 g7 kcal
Garlic, fresh
0.2 g0 g0 g1 kcal
Chile (chili) powder, spices (ancho, chipotle, Mexican chile powder)
0.3 g0.3 g0.3 g6 kcal
Cumin, ground
0.2 g0.1 g0.1 g2 kcal
Cauliflower rice, homemade (cauli-rice, KetoDiet app)
3.3 g2.2 g0.3 g28 kcal
Tomatoes, canned (unsweetened)
1.6 g0.8 g0.3 g16 kcal
Salt, pink Himalayan rock salt
0 g0 g0 g0 kcal
Total per serving
7 g3.6 g7.7 g120 kcal

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Lauren Lester
Creator of Healthful Creative

Lauren Lester

Lauren is a food photographer, recipe developer, and author.

She is the founder of the creative content agency, Healthful Creative. HC specializes in helping food centered brands share their story through recipe development + food photography.

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Comments (8)

I am a vegetarian keto gal. This was sooo good.  I added cheese and sour cream and made it a great meal.

Thank you Debbie, sounds delicious!

What is the serving size exactly?

Hi Patricia, it should be about 1 1/4 cup per serving. For most people it's not necessary to be super precise but if you do want/need to be precise, the best way would be to weigh the cooked meal and then divide by four servings.

This recipe... WOW. It was amazing. I added some scrambled eggs and topped it with avocado for a really filling meal, all atop cauli rice, just like you recommended. It was delicious! Highly recommend this one. It was also a pretty quick/easy one to cook up. Thank you for all the great posts!

I'm glad you liked it Anna! 😊

Could you make this with the store bought steam in a bag riced cauliflowers?

Yes you can use ready-made (raw) cauliflower rice!