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Easy Cauliflower-Mexican Rice

  • Author: Emily
  • Total Time: 30 minutes
  • Yield: 4 1x
  • Diet: Gluten Free


A lighter, low carb version of a Mexican favorite. Paleo + Whole 30 friendly


  • 3 cups riced cauliflower
  • 1 cup vegetable broth
  • 2 tbsp tomato paste
  • 3 cloves garlic, minced
  • 1 jalapeno pepper, seeded and minced
  • 1/2 red pepper, diced
  • 1/2 medium onion, diced
  • 1 tbsp avocado oil
  • 1/2 tsp paprika
  • 1/4 tsp cumin
  • 1/4 tsp salt
  • Handful of cilantro (optional)


  1. Rice the cauliflower. (See instructions in blog posts)
  2. Over medium heat in a large skillet, heat avocado oil. Add the onions, garlic, red pepper and jalapeno pepper to the skillet. Saute until onions are translucent.
  3. Add in vegetable broth, tomato paste and spices. Stir until the tomato paste is fully combined.
  4. Add in the riced cauliflower and stir together. Cover for 5 minutes or until cauliflower is soft.
  5. Remove from stove and top with a handful of cilantro.


  • You can sub out vegetable broth for water or chicken broth.
  • See blog post for the different ways to rice cauliflower.
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Category: Side Dish
  • Method: Stovetop
  • Cuisine: Mexican

Keywords: mexican rice, cauliflower mexican rice, easy cauliflower mexican rice