Low-Carb Vegetarian Mexican Cauli-Rice

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.

Step-by-step

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.

   

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.

   

3. Season with salt to taste and serve, or let it cool down and refrigerate fir up to 4 days.

   

Recipe

Low-Carb Vegetarian Mexican Cauli-Rice

★★★★★4.7 (105 ratings)

Enjoy this quick-prep low carb vegetarian Mexican cauliflower rice as a side, or top with sliced avocado ...

Hands on

15m

Overall

15m

Servings

4

7 g

Net carbs

3.6 g

Protein

7.7 g

Fat

120

kcal

1 serving2 servings3 servings4 servings5 servings6 servings7 servings8 servings9 servings10 servings11 servings12 servings16 servings

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Ingredients makes 4 servings

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

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.

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.

3. Season with salt to taste and serve, or let it cool down and refrigerate fir up to 4 days.

Nutrition per serving

Carbs 25%Protein 13%Fat 62% of calories

Net carbs

7 g

Total carbs

12.2 g

Fiber

5.3 g

Sugars

5.7 g

Protein

3.6 g

Fat

7.7 g

Saturated fat

1.1 g

Calories

120 kcal

Sodium

141 mg · 6.14% RDA

Magnesium

34 mg · 8.46% RDA

Potassium

611 mg · 30.6% EMR

Nutrition by ingredient

Per serving	Net carbs	Protein	Fat	kcal
Olive oil, extra virgin	0 g	0 g	6.8 g	60
Onion, white, fresh	1.3 g	0.2 g	0 g	7
Garlic, fresh	0.2 g	0 g	0 g	1
Chile (chili) powder, spices (ancho, chipotle, Mexican chile powder)	0.3 g	0.3 g	0.3 g	6
Cumin, ground	0.2 g	0.1 g	0.1 g	2
Cauliflower rice, homemade (cauli-rice, KetoDiet app)	3.3 g	2.2 g	0.3 g	28
Tomatoes, canned (unsweetened)	1.6 g	0.8 g	0.3 g	16
Salt, pink Himalayan rock salt	0 g	0 g	0 g	0
Total	7 g	3.6 g	7.7 g	120

• Gluten free
• Dairy free
• Egg free
• Nut free
• Pork free
• Avocado free
• Coconut free
• Fish free
• Shellfish free
• Pescatarian
• Vegetarian
• Vegan