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4.16 from 65 votes

Mexican Cauliflower Rice

Prep Time5 mins
Cook Time15 mins
Total Time20 mins
Servings: 5


  • 1 small head cauliflower (approx 4 cups cauliflower rice)
  • 1 onion finely diced
  • 1 clove garlic crushed
  • 1 tsp olive oil
  • 1/4 tsp salt
  • 2 cups chopped tomatoes
  • 1 1/2 tbsp cumin
  • 2 tsp smoked paprika
  • 1 tbsp lime juice
  • 1/4 cup chopped fresh cilantro
  • pinch cayenne

Optional Toppings

  • chopped avocado
  • salsa
  • shredded chicken
  • jalapeƱos


  • Cut the cauliflower into large chunks and place in a food processor. Pulse for 5 to 6 seconds until the cauliflower has broken down into small rice sized pieces.
  • In a pan on medium heat, sautee the onion and garlic in olive oil for 3 minutes until the onions soften. Add in the cauliflower rice, salt and chopped tomatoes, cover with a lid and cook for another 5 to 7 minutes until the cauliflower rice has begun to soften in texture.
  • Add in the cumin, paprika, lime juice and cayenne. Continue to cook until the cauliflower becomes tender but not mushy. Stir in the chopped cilantro just before serving.