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Low Carb Mexican Cauliflower Rice - A Flavorful, Weeknight-Friendly Side

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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • Cauliflower rice – 4 cups, fresh or frozen
  • Olive oil or avocado oil – 2 tablespoons
  • Onion – 1 small, finely diced
  • Garlic – 3 cloves, minced
  • Tomato paste – 1 tablespoon
  • Diced tomatoes – 1/2 cup (canned, drained, or fresh)
  • Bell pepper – 1/2 cup, finely diced (any color)
  • Jalapeño – 1, seeded and minced (optional for heat)
  • Ground cumin – 1 teaspoon
  • Chili powder – 1 teaspoon
  • Smoked paprika – 1/2 teaspoon
  • Oregano – 1/2 teaspoon (Mexican oregano if you have it)
  • Salt and black pepper – to taste
  • Chicken or vegetable broth – 1/4 cup
  • Lime – 1, zested and juiced
  • Fresh cilantro – 1/4 cup, chopped
  • Optional add-ins – cooked chorizo, shredded rotisserie chicken, sautéed shrimp, or black soybeans for extra protein (still low carb)

Method
 

  1. Prep the cauliflower. If using fresh, pulse florets in a food processor until rice-sized. If using frozen, let it sit out for 5–10 minutes so it’s not icy. Pat dry with paper towels to remove extra moisture.
  2. Sweat the aromatics. Heat oil in a large skillet over medium heat. Add onion, bell pepper, and jalapeño. Cook 3–4 minutes until softened. Stir in garlic and cook 30 seconds until fragrant.
  3. Toast the spices. Add tomato paste, cumin, chili powder, smoked paprika, and oregano. Cook 1 minute, stirring, until the paste darkens slightly and smells toasty.
  4. Build the base. Stir in diced tomatoes and broth. Simmer 1–2 minutes to let the flavors meld and reduce slightly.
  5. Add the cauliflower rice. Increase heat to medium-high. Add the cauliflower, tossing to coat in the sauce. Spread it out so it cooks evenly. Cook 5–7 minutes, stirring occasionally, until tender but not mushy. You want some steam to escape, so don’t cover the pan.
  6. Finish and brighten. Season with salt and pepper. Stir in lime zest and juice. Taste and adjust with more salt, lime, or chili powder as needed.
  7. Garnish and serve. Turn off the heat and fold in cilantro. Serve hot as a side or load it up with your favorite protein for a complete meal.