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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
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
Instructions
- 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.
- 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.
- Season with salt to taste and serve, or let it cool down and refrigerate fir up to 4 days.
Vegetarian Mexican Cauli-Rice
Step by Step
Ingredients
- 2 tbsp extra virgin olive oil (30 ml)
- 1/2 medium white onion, diced (70 g/ 2.5 oz)
- 1 clove garlic, minced
- 1 tbsp chili powder
- 1 tsp cumin
- 1 lb cauliflower rice (450 g) - here's how to "rice" cauliflower
- 1 can diced tomatoes, no salt added (410 g/ 14.5 oz)
- sea salt or pink Himalayan salt, to taste
- limes
- minced cilantro
- sliced avocado
- sour cream
- sliced jalapeno
- extra virgin olive oi
Instructions
- 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.
- 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.
- Season with salt to taste and serve, or let it cool down and refrigerate fir up to 4 days.
Nutrition (per serving)
Calories120kcal
Net Carbs7g
Carbohydrates12.2g
Protein3.6g
Fat7.7g
Saturated Fat1.1g
Fiber5.3g
Sugar5.7g
Sodium141mg
Magnesium34mg
Potassium611mg
Detailed nutritional breakdown (per serving)
| Total per serving |
| 7 g | 3.6 g | 7.7 g | 120 kcal |
| Olive oil, extra virgin |
| 0 g | 0 g | 6.8 g | 60 kcal |
| Onion, white, fresh |
| 1.3 g | 0.2 g | 0 g | 7 kcal |
| Garlic, fresh |
| 0.2 g | 0 g | 0 g | 1 kcal |
| Chile (chili) powder, spices (ancho, chipotle, Mexican chile powder) |
| 0.3 g | 0.3 g | 0.3 g | 6 kcal |
| Cumin, ground |
| 0.2 g | 0.1 g | 0.1 g | 2 kcal |
| Cauliflower rice, homemade (cauli-rice, KetoDiet app) |
| 3.3 g | 2.2 g | 0.3 g | 28 kcal |
| Tomatoes, canned (unsweetened) |
| 1.6 g | 0.8 g | 0.3 g | 16 kcal |
| Salt, pink Himalayan rock salt |
| 0 g | 0 g | 0 g | 0 kcal |
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