Low-Carb Vegetarian Mexican Cauli-Rice

4.5 stars, average of 17 ratings

Low-Carb Vegetarian Mexican Cauli-RicePin recipeFollow us 105.0k

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.

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Hands-on Overall

Nutritional values (per serving)

8.4 grams 4.3 grams 3.5 grams 7.6 grams 1.1 grams 121 calories
Total Carbs12.8grams
Fiber4.3grams
Net Carbs8.4grams
Protein3.5grams
Fat7.6grams
of which Saturated1.1grams
Calories121kcal
Magnesium35mg (9% RDA)
Potassium608mg (31% EMR)

Macronutrient ratio: Calories from carbs (29%), protein (12%), fat (59%)

Ingredients (makes 4 servings)

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

  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
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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 (4)

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!

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I'm glad you liked it Anna! 😊

Reply

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

Reply

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

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