Low-Carb Vegetarian Mexican Cauli-Rice

Low-Carb Vegetarian Mexican Cauli-Rice

This low carb spin on Mexican rice is a delicious base for taco bowls or as a side to any Mexican inspired dinner. You can rice the cauliflower yourself or get a little help from a store-bought variety for a less stress and no mess option. You can easily make this into a vegetarian meal by adding some avocado, sour cream, and other veggies to the top before serving.

This keto side dish recipe comes together in just a few minutes. You’ll start out by sautéing some onion and garlic along with some spices. Then after adding in the cauliflower rice you’ll pour in some diced tomatoes. Feel free to use fire-roasted or even fresh if that’s what you have on hand.

Preparation time

Hands-on:    15 minutes
Overall:     15 minutes

Nutritional values (per serving)

Total Carbs 12.8 grams
Fiber 4.3 grams
Net Carbs 8.4 grams
Protein 3.5 grams
Fat 7.6 grams
of which Saturated 1.1 grams
Energy 121 kcal
Magnesium 35 mg (9% RDA)
Potassium 608 mg (31% EMR)

Macronutrient ratio: Calories from carbs (29%), protein (12%), fat (59%)

Ingredients (makes 4 servings)

Optional toppings:

  • limes
  • minced cilantro
  • sliced avocado
  • sour cream
  • sliced jalapeno
  • extra virgin olive oi


  1. Heat the oil in a large skillet over medium heat. Sauté the onion and garlic for 2-3 minutes until they start to soften. Add in the spices and cook 30 seconds until fragrant.
  2. Add in the riced cauliflower and cook 5-7 minutes until soft and starting to crisp around the edges. Pour in the tomatoes and stir to combine. Cook another 3-5 minutes until the mixture is dry and resembles fluffy rice.
  3. Season with salt to taste and serve, or let it cool down and refrigerate fir up to 4 days.



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