Our Low Carb Mexican Cauliflower Rice recipe tastes almost identical to the Mexican rice dish our local restaurant. We serve it with our Pork Carnitas, Mexican Beef, and White Chili.
Leftover Mexican Cauliflower Rice can be stored in the fridge for up to 4 days, or frozen for up to 3 months.
I love making this mexican cauliflower rice into a bowl with a large-ish dollop of sour cream, sliced avocados for that buttery avocado flavour, jalapenos and lots of coriander and lime. Toppings are everything. And next time, I’m thinking blistered corn, tomatoes, maybe some guacamole and salsa too? Go crazy guys.
Plus it tastes like a good rice side dish. I’m not even going to pretend like it’s the real thing. But that’s how it is when you are substituting good for bad. It’s never going to be the real thing. But it can be a new different real thing. Like mexican cauliflower rice can be our new real. Our new healthy real and nobodys going to judge you for it in these parts. Because we are in this together folks. And I get you. Wanting to cut back a little on the unhealthy stuff and make space for more veggies and real food.
You guys think I’m crazy right? Posting things like cauliflower rice on the blog when we can just binge eat brownies and ice cream. But before you go away, hear me out one sec. I’m serious about this healthy eating thing even if you are still on the fence.
Low Carb Mexican Cauliflower Rice - Delicious Keto Side Dish
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Servings: 4 serves
Calories: 196 Kcal
Ingredients:
- 1/2 teaspoon Salt
- 2 cups cauliflower rice
- 1/4 cup Tomato Puree
- 2 teaspoons Cilantro finely chopped
- 3 ounces Butter
- 1 1/2 teaspoons garlic powder
- 3 teaspoons onion flakes
- 1/2 teaspoon Pepper
Instructions:
- First, Place a large frying pan over medium low heat. Add the butter, garlic powder and onion flakes and gently sauté for 3 minutes.
- Second, Add the cauliflower rice, salt and pepper and sauté for 3 minutes, until the cauliflower is beginning to soften.
- Next, Add the tomato puree and stir well. Continue to cook for another 3-5 minutes until the cauliflower is cooked through.
- Take the pan off the heat and stir through the cilantro.
- Serve and enjoy.
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