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Cauliflower Mexican Rice
This cauliflower Mexican rice is a great low-carb, keto-friendly alternative to rice. It's easy, yummy, and goes great in your taco bowls. It keeps in the fridge for about 4 days, so it makes a great meal prep recipe, too.
5
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Prep Time
10
minutes
mins
Cook Time
10
minutes
mins
Total Time
20
minutes
mins
Course
Side Dish
Cuisine
Mexican
Servings
2
servings
Ingredients
1x
2x
3x
2
Cups
cauliflower florets
raw
1
Tbsp
olive oil
1/2
Cup
onion
grated
1
Garlic clove
minced
2
Tbsp
tomato paste
1/2
Tsp
cumin
1/2
Tsp
oregano
1/2
Tsp
paprika
Salt and pepper to taste
Cilantro
Instructions
Grate your cauliflower florets so they resemble rice. Carefully pat dry with a paper towel.
Heat the olive oil in a. skillet over medium heat. Add onion and cook until translucent.
Add garlic and cook for 1 more minute.
Add the cauliflower and sauté for 2 minutes or until slightly golden.
Incorporate tomato paste and spices and mix well cook for 2 more minutes.
Remove from heat and top with chopped cilantro.
Keyword
cauliflower, keto, low carb
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