Low-Carb One-Pot Mexican Cauliflower Rice
Jo Harding- Ready in 35m
- 6.7 g net carbs
- 223 kcal
- Serves 6
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If you’re looking for a good staple keto side dish to go with everything, this low-carb Mexican Cauliflower Rice is a must. It’s super simple to make and uses just a few simple everyday ingredients that you can find in your grocery store.
If you can’t find chipotle flakes, you can use regular chilli flakes or even chopped fresh chillies. Just experiment with the heat to your own taste.
Serve straight from the pan or it’s amazing served the next day, even cold, as letting this easy one-pot rest helps accentuate the flavours even more.
I love it served with our simple Crispy Chicken Thighs or with Keto Chicken Fajitas. What would you serve it with?
Step-by-step
Blitz the cauliflower florets in a food processor until they resemble a rice sized consistency. Grating blade woks best as it will most resemble real rice.
Place the butter, ghee or coconut oil in a pan. Add the onions and sauté for 2 minutes on a medium heat until soft.
Add the chorizo and fry for a further 5 minutes until the chorizo begins to realise all its lovely oil and flavour. Stir through the garlic.
Add the tomato puree, chopped tomatoes, chipotle flakes and season. Simmer on a medium heat for about 5 minutes until the sauce starts to thicken.
Add the cauliflower rice and stir until combined. Add the stock and simmer on a medium heat for about 15 minutes until nearly all the stock has absorbed.
Remove from the heat and stir through the lime juice and fresh cilantro.
Adjust the seasoning to taste and serve. Store in the fridge for up to 4 days.
Recipe
Low-Carb One-Pot Mexican Cauliflower Rice
★★★★★4.7This low-carb Mexican-style chorizo cauliflower rice is a great side for grilled meat, tacos and all your ...
- Hands on
- 15m
- Overall
- 35m
- Servings
- 6
- 6.7 g
- Net carbs
- 9.1 g
- Protein
- 16.8 g
- Fat
- 223
- kcal
Ingredients makes 6 side servings
Instructions
Blitz the cauliflower florets in a food processor until they resemble a rice sized consistency. Grating blade woks best as it will most resemble real rice.
Place the butter, ghee or coconut oil in a pan. Add the onions and sauté for 2 minutes on a medium heat until soft.
Add the chorizo and fry for a further 5 minutes until the chorizo begins to realise all its lovely oil and flavour. Stir through the garlic.
Add the tomato puree, chopped tomatoes, chipotle flakes and season. Simmer on a medium heat for about 5 minutes until the sauce starts to thicken.
Add the cauliflower rice and stir until combined. Add the stock and simmer on a medium heat for about 15 minutes until nearly all the stock has absorbed.
Remove from the heat and stir through the lime juice and fresh cilantro.
Adjust the seasoning to taste and serve. Store in the fridge for up to 4 days.
Nutrition per serving, about 1 cup
Carbs 12%Protein 17%Fat 71% of calories
- Net carbs
- 6.7 g
- Total carbs
- 11.1 g
- Fiber
- 4.5 g
- Sugars
- 4.7 g
- Protein
- 9.1 g
- Fat
- 16.8 g
- Saturated fat
- 8.2 g
- Calories
- 223 kcal
- Sodium
- 398 mg · 17.3% RDA
- Magnesium
- 57 mg · 14.2% RDA
- Potassium
- 742 mg · 37.1% EMR
Nutrition by ingredient
| Per about 1 cup | Net carbs | Protein | Fat | kcal |
|---|---|---|---|---|
| Cauliflower, fresh | 3.6 g | 2.3 g | 0.3 g | 30 |
| Ghee | 0 g | 0 g | 9.2 g | 83 |
| Onion, brown (yellow), raw | 0.4 g | 0.1 g | 0 g | 2 |
| Chorizo sausage, Mexican, soft type | 0.6 g | 5.3 g | 6.6 g | 85 |
| Garlic, fresh | 0.3 g | 0.1 g | 0 g | 1 |
| Tomato purée (paste, unsweetened) | 0.3 g | 0.1 g | 0 g | 1 |
| Tomatoes, canned (unsweetened) | 1 g | 0.5 g | 0.2 g | 11 |
| Peppers, chile (chili), flaked and dried, spices | 0.1 g | 0 g | 0 g | 1 |
| Chicken stock | 0.1 g | 0.6 g | 0.5 g | 7 |
| Salt, sea salt | 0 g | 0 g | 0 g | 0 |
| Spices, pepper, black | 0 g | 0 g | 0 g | 0 |
| Coriander (cilantro), fresh | 0 g | 0.1 g | 0 g | 1 |
| Lime juice, fresh | 0.3 g | 0 g | 0 g | 1 |
| Total | 6.7 g | 9.1 g | 16.8 g | 223 |
Serving size about 1 cup
- Gluten free
- Dairy free
- Egg free
- Nut free
- Avocado free
- Coconut free
- Fish free
- Shellfish free
- Pescatarian
Serve it with
Dishes that go well with cauli rice.
Low-Carb Instant Pot Osso Buco
Seared Scallops in Garlic-Lemon Butter Sauce
Easy Instant Pot Rack Of Lamb
In-A-Hurry Fish Curry
Low-Carb Sweet & Smoky Pulled Chicken
Keto Garlic Parmesan Chicken Wings
Keto Chili-Lime Crispy Chicken Wings
Steak with Quick Mustard & Peppercorn Sauce
Keto Fish Fingers with Chimichurri Mayo
Easy Low-Carb Paprika Chicken
Oven Baked Keto Southern Fried Chicken
Keto Korean Chicken Wings
Keto Sun-Dried Tomato Chicken
Low-Carb Chicken Seekh Kebabs
Keto Pulled Pork with BBQ Sauce
Lamb Souvlaki - Greek Lamb Skewers
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Comments & ratings (8)
What size is a “tin” of chopped tomatoes? 1 can? Drained or liquid added?
Thanks for the clarification!
Hi Carol, it could be 1-2 depending in the size - you'll need 400 g/ 14.1 oz tomatoes 😊 The tin I get is 400 g.
Hi Martina,
How can i sub for the chorizo?
Leave it out?
Thank you.
You could leave it out or use other options such as pepperoni 😊
I’m confused, I made this per recipe but I don’t think it made 6 cups but it says it makes 6 servings and a serving is about 1 cup?
Hi Liz, it depends how much it has cooked down. We estimated this by using the gram (ounce) amounts and accounted for some water loss and then ended up with 3/4- 1 cup amounts.
Can you freeze leftovers? Im usually only one eating vegetable like this and dislike to be stresses that it will go bad soon, can I portion it and freeze?
Hi Ewelina, I wouldn't freeze it because the cauliflower gets mushy. And that applies to any cauli-rice recipes. It's ok to eat but ideally I wouldn't freeze it. The best way to save time would be to have the grated cauliflower ready in the fridge. I keep mine for up to 5 days in a sealed container and use it throughout the week. Grating the cauliflower is what takes most time (considering the whole preparation including cleaning).