Keto Mexican Cauliflower Rice
A flavorful low-carb alternative to traditional rice that captures the essence of Mexican cuisine with sautéed onions, bell peppers, garlic, and tomatoes. The cauliflower is pulsed into rice-sized pieces and cooked until tender but still maintaining a slight bite. Finished with fresh cilantro and olive oil, this versatile side dish pairs perfectly with tacos, grilled meats, or can stand alone as a light meal. The combination of tomato paste and fresh tomatoes creates a rich, savory base while chili flakes add a gentle heat that can be adjusted to taste.
Ingredients
- 24 ounces cauliflower, florets only
- 2 tbsp olive oil, or avocado oil, butter or ghee
- 1 ounce red onion, diced
- 2 ounces red bell pepper, diced
- 2 cloves garlic, minced
- 2 tbsp tomato paste
- 3 ½ ounces tomato, or 2-3 Roma tomatoes, chopped
- ½ tsp salt, or to taste
- ½ tsp chili flakes, or to taste
- ¼ tsp pepper
- 2 tbsp extra virgin olive oil, for drizzling on top after cooking
- 2 tbsp cilantro, or parsley, to garnish
- lime wedges, to serve(optional)
Instructions
- 1
Pulse cauliflower florets in food processor with S blade until rice-sized
- 2
Heat oil in non-stick or cast iron pan
- 3
Add diced onion and peppers, cook 2-3 minutes on medium heat until soft and onions are translucent
- 4
Add garlic, cook 30 seconds
- 5
Add cauliflower rice, cook 5-6 minutes until al dente
- 6
Add tomato paste, tomatoes, salt, chili flakes, and pepper, sauté 1 minute until combined
- 7
Drizzle with olive oil and garnish with cilantro before serving
Tips
Use the S blade attachment in your food processor for the most even cauliflower rice texture
Cook cauliflower rice just until al dente to avoid mushiness - it should still have a slight bite
Adjust chili flakes and salt to your preference, starting with less and adding more as needed
Good to Know
refrigerate in airtight container up to 3 days
can be prepped 1 day ahead, reheat gently before serving
hot as a side dish with Mexican mains or as a light meal
Common Mistakes
don't over-process cauliflower to avoid mushy texture
avoid overcooking cauliflower rice to maintain texture
cook on medium heat to prevent burning garlic
Substitutions
FAQ
Can I use frozen cauliflower rice instead?
Yes, thaw and drain frozen cauliflower rice thoroughly before cooking. You may need to cook it slightly longer to remove excess moisture.
What if I don't have a food processor?
You can use a box grater to grate the cauliflower florets, or buy pre-riced cauliflower from the store to save time.
How long will this keep in the refrigerator?
Store covered in the refrigerator for up to 3 days. Reheat gently in a pan or microwave, adding a splash of oil if needed.