Learn how to prepare this Mexican cauliflower rice; quick, delicious and healthy. Ready in less than 30 minutes, you can enjoy it as a main course or side dish!
I love recreating healthier versions of traditional recipes. If you love rice, but don’t want the extra calories or carbs, then this Mexican cauliflower rice recipe is perfect for you. It’s rich in vitamins and minerals, particularly vitamin C and fiber.
Why you’ll love this recipe
- Quick. This recipe takes less than 30 minutes from start to finish.
- Cost-effective. It’s made using common pantry staple ingredients that you’ll likely have on hand.
- Healthy. Cauliflower is full of fiber, nutrients and also low in calories and carbs.
- Delicious. The perfect mix of Mexican inspired herbs and spices creates a flavor profile that no one can resist!
What I love the most about these Mexican cauliflower rice is its versatility. It can be used as a base for a variety of dishes, including burritos, tacos, and salads.
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The cauliflower rice recipe uses very simple ingredients. Here is what you’ll need:
- Cauliflower. De-stemmed.
- Olive oil. For cooking.
- Green onions. Finely chopped.
- Garlic. Minced.
- Black beans. Drained and rinsed.
- Tomato paste. Also known as tomato concentrate.
- Cumin. Ground.
- Coriander. Ground.
- Cayenne pepper. To add a spicy flavor.
- Ketchup. Adds some color and sweetness. If you’d like a spicier kick, you can add chili sauce instead.
- Sugar. To balance the dish.
- Corn. Canned.
- Cilantro. Chopped.
- Salt. To taste.
- Avocado. Peeled and cubed.
How to make Mexican cauliflower rice
All the flavor of Mexican rice minus the carbs, this recipe comes together very quickly.
Step 1 – Process the cauliflower. Process the cauliflower in a food processor to get a rice like texture. Keep it aside.
Step 2 – Cook the black beans. Heat some oil in a pan and saute the spring onions with garlic for 1 minute. Now, add drained black beans and cook for 2-3 minutes.
Step 3 – Add the remaining ingredients. Add tomato paste, coriander, cumin, ketchup, cayenne pepper, cumin and sugar to the pan. Mix well and cook for another 1 minute. Add corn kernels and cook until the corn is tender and finally, add your preprepared cauliflower rice.
Step 4 – Continue to mix the ingredients over the heat. Continue mixing for about 3 minutes, until the cauliflower rice becomes soft. Then, add cilantro and season with salt and pepper.
Step 5 – Serve. Top with avocado, cilantro and green onion before eating!
Here are some flavor variation ideas that you’ll love:
- Add vegetables. Add in carrots, bell peppers, or any of your favorite veggies for additional flavor and texture.
- Add toppings. Serve this rice with some shredded vegan cheese, vegan sour cream, or even some guacamole.
Tips to make the best recipe
- Always make your own cauliflower rice. Use fresh cauliflower because it will have a better texture and flavor than frozen or pre-riced cauliflower.
- Don’t overcook the dish. Cook the cauliflower rice until it’s tender but not mushy so that it retains some of its texture.
- Use a large pot or skillet. Using a large pot or skillet for cooking will ensure the dish cooks evenly and prevents it from overcooking in areas.
To store: Place leftovers in a shallow, airtight container and store them in the refrigerator for up to 3 days.
To freeze: Once the rice has cooled, place it in a shallow container and store it in the freezer for up to 6 months. You can reheat the stored or frozen Mexican rice in the microwave or skillet.
- Food processor. To create the perfect consistency for cauliflower rice.
More Mexican-inspired recipes to try
Frequently asked questions
Remove excess moisture by grating, processing and squeezing the cauliflower before cooking to avoid soggy cauliflower rice. Use a medium heat when cooking.
Yes, cauliflower rice is generally lower in carbs than regular rice. Cauliflower is a vegetable that is naturally low in carbohydrates and full of fiber, vitamins and minerals.
While the florets are the most commonly used part for making cauliflower rice due to their texture, the stem and leaves are edible and can be used as well. However, they might require a bit more processing to achieve the rice-like texture. You can chop them finely and mix them with the florets if you’re aiming to minimize waste and increase the yield of your cauliflower rice.
Mexican Cauliflower Rice
- 1/2 head cauliflower de-stemmed
- 1 tablespoon olive oil
- 2 green onions chopped
- 1 clove garlic minced
- 1 can black beans drained and rinsed
- 2 1/2 tablespoons tomato paste
- 1 teaspoon ground cumin heaped
- 1 teaspoon ground coriander
- 1/2 teaspoon cayenne pepper
- 1 tablespoon ketchup
- 1 teaspoon sugar
- 1/2 cup corn canned
- 1/4 cup cilantro chopped
- 1 teaspoon salt to taste
- 1/2 large avocado peeled and cubed
- In a food processor, process your cauliflower until you achieve a rice like texture. If you're unsure, use the pulse setting. Keep cauliflower aside.
- In a pan, heat olive oil. Add chopped green onion along with minced garlic and fry for 1 minute. Add drained and rinsed black beans to the pan and cook for another 2-3 minutes.
- Add tomato paste, cumin, coriander, cayenne pepper, ketchup and sugar to the pan. Stir well and cook for another minute.
- Add corn kernels to the pan and cook till tender, another minute or two. Finally, add cauliflower rice to the pan and stir well.
- Continue stirring, and cook for 3-5 minutes or until cauliflower is tender. Stir in cilantro and then season to taste with salt and pepper.
- Serve topped with cubed avocado and more chopped green onion and cilantro if desired.