Recipe for Vegan Mexican Riced Cauliflower is easy to make and helps get the family eating more vegetables. Low carb, keto, paleo and Whole30 friendly.
While Mexican Riced Cauliflower easily fits into low carb, keto, paleo, and Whole 30 eating plans, that is not why it gets cooked in my house. It’s way too hard for me to maintain any of those diets for very long.
I have been trying to sneak more vegetables into our meals.
When you live with a meat and potatoes kind of guy, vegetables need to be, oh so carefully, eased into a diet.
This dish worked well for my purpose. It was the perfect side dish for chicken fajitas.
At first glance, it even resembled the normal Mexican rice I usually serve with Mexican inspired main dishes.
This Mexican Riced Cauliflower recipe uses frozen riced cauliflower, but feel free to make your own.
If you have read any of my other posts you know I am all about easy. Frozen riced veggies are what I would consider easy.
I tend to make more work for myself whenever I try and rice my own cauliflower.
I have to clean the food processor and then break out the broom and/or vacuum since I seem to get almost as much on the floor as I do into a dish.
But hey, if you are up to the challenge it’s probably more economical.
I prefer the ease of opening a partially thawed bag and dumping it into the pan.
Tomato sauce can be substituted for the tomato paste and water in the recipe, just substitute a 12 ounce can of tomato sauce.
I prefer the richer flavoring I get out of a can of tomato paste. It’s just a matter of preference.
If you happen to walk away during the simmering process and your Mexican Riced Cauliflower sauce gets too thick, just add some more water back into it.
You want it thick, but not too thick and you don’t want it runny, cauliflower gives off some moisture as it cooks.
Eat this piping hot! Once it cools, they will know it is cauliflower!
It won’t taste bad, but it definitely has a different taste when cooled.
I add the cauliflower as I am plating the rest of the meal and getting it on the table.
I give it one last stir while still on the heat, plate it and rush it right to the table.
- 1 tablespoon light olive oil
- 1/2 small white onion, diced
- 3 large garlic cloves, minced
- 3 Roma tomatoes, diced, save the liquid
- 1/2 large green bell pepper, diced
- 6 ounces tomato paste
- 1 teaspoon ground cumin
- 1/4 teaspoon chipotle chili powder, optional
- 1 cup water
- 12 ounces frozen riced cauliflower, partially thawed
- In a skillet, heat olive oil over medium-high heat. Add onions and sauté until translucent.
- Add garlic to onions and cook until aromatic.
- Add diced tomatoes, the tomato liquid, and bell pepper. Reduce heat and simmer until green peppers are tender.
- Add tomato paste, cumin, chili powder, and water. Return heat to medium-high and heat until mixture is steaming.
- Add partially thawed rice cauliflower. Stir and heat until cauliflower is hot.
- Serve immediately.
Serving Size:1/2 Cup
Amount Per Serving:Calories: 58 Total Fat: 2.1g Saturated Fat: 0.3g Cholesterol: 0mg Sodium: 39mg Carbohydrates: 9.6g Fiber: 2.8g Sugar: 5.4g Protein: 2.4g