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Mexican Cauliflower Rice

Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes


  • 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


  1. Lay out all of your ingredients.
  2. 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.
  3. Prep your vegetables: chop onion, carrots, peppers.
  4. 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.
  5. Raise heat and add cauliflower, mixing to incorporate flavor. If needed, add a touch of chicken stock to soften and cook.
  6. Optional: add frozen corn (this adds chewiness and some carbohydrates to the dish.
  7. Season with salt and pepper.
  8. Remove from heat.
  9. To serve: Garnish with cilantro, avocado and tomatoes.