I could eat my Mexican cauliflower rice for breakfast, lunch, and dinner.
Where do I begin? For starters, this dish looks like rice and feels like rice –– but is nothing but spiced up vegetables! When I eat this cauliflower rice I just get happy. It is so light you can probably do a handstand right after and not feel the weight of your meal. The flavors are balanced and pronounced, and the method is straightforward: caramelize an onion with vegetables, add spices and tomato paste then mix in perfectly pulsed cauliflower that you’ve finely processed down to resemble rice. Fry it all up in a wok. Serve this as an accompaniment to a Tex-Mex feast or, like me, eat it solo as its own star with a kick of protein.
Mexican Cauliflower Rice Recipe
Mexican Cauliflower Rice
- 2 tablespoons coconut oil
- 2 heads cauliflower
- 1 onion
- 1 carrots
- 3-4 cloves garlic
- 1 green pepper
- 1 red pepper
- 1-2 teaspoon chilli powder
- 2 teaspoons cumin
- 1/2 teaspoon hot chlli pepper
- 2 tablespoons tomato paste
- Chicken stock
- 1/2 cup organic frozen corn optional
- Salt and peper to taste
- Fresh cilantro to garnish
- Avocado to garnish
- Tomato to garnish
Lay out all of your ingredients.
Cauliflower prep: I prefer to use a food processor. Chop cauliflower into larger chunks. Pulse once or twice in the processor to create a small chop that resembles the size of rice grains. Be careful not to over process.
Prep your vegetables: chop onion, carrots, peppers.
In a large wok or frying pan, heat coconut oil and fry onion on low to medium heat until translucent and starting to caramelize. Add carrots and garlic and fry two more minutes. Add peppers, chili powder, cumin, hot chili’s and tomato paste. Cook just until fragrant.
Raise heat and add cauliflower, mixing to incorporate flavor. If needed, add a touch of chicken stock to soften and cook.
Optional: add frozen corn (this adds chewiness and some carbohydrates to the dish.
Season with salt and pepper.
Remove from heat.
To serve: Garnish with cilantro, avocado and tomatoes.