Cauliflower Mexican Rice (Edit recipe)

One of the things I judge a Mexican restaurant by is the rice that they serve on the side. When it’s done well, it’s perfectly cooked, fluffy, and flavored so deliciously with yummy spices. This Cauliflower Mexican Rice has all the flavors of a restaurant style rice, but it’s packed with veggies from the cauliflower and super low in carbs for those of you on the ketogenic diet.

5 minutes

11 minutes

Difficulty:

Easy

Show nutritional information

This is our estimate based on online research.
Calories:	51
Fat:	4 g
Carbohydrates:	4 g
Protein:	1 g
Cholesterol:	0 g
Sodium:	440 mg
Fiber:	1 g
Sugars:	1 g
Calculated per serving.

by What Great Grandma Ate

View original recipe

Serves: 4

Ingredients

1 whole Cauliflower, (a medium-sized head)
1 Tbsp Coconut Oil
1/2 whole Onion, diced (medium onion)
2 cloves Garlic, minced
1 tsp Chili Powder
1/2 tsp Sea Salt
1/4 tsp Ground Fresh Black Peppercorns
1/2 cup Tomato Sauce

Garnish (Optional)

1 Tbsp Lime Juice
Cilantro

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Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Remove the leaves from the cauliflower and cut off the florets from the roots.
Use a cheese grater or a food processor with a grater attachment, and grate the cauliflower into the size of rice. Set aside.
Heat coconut oil in a large skillet over medium high heat.
Add diced onion and cook, stirring, for 4-5 minutes until translucent.
Add garlic and cook, stirring, for 1 minute.
Add the cauliflower rice, chili powder, sea salt, and black pepper, and stir together.
Add tomato sauce and sauté for about 5 minutes, while stirring frequently.
If using, add in cilantro and lime juice.
Serve warm.

Notes

While cilantro and lime are totally optional and I actually don’t think they are added into Mexican rice at restaurants usually, I think they brighten up the rice both visually and taste-wise so I always like to finish off with them for this recipe.