Mexican Spiced Cauliflower Rice

"Mexican Cauiflower "Rice" is my favorite low-carb alternative to rice. Great for taco nights, with enchiladas, and more!"
-- @skinnytaste

Recipe Intro From skinnytaste

perfect for taco Tuesday or fiesta Friday! orrrr, any day in my opinion!!
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  • Recipe Card
Cook time 10mins

Recipe Card


  • 4 cups cauliflower crumbles or riced cauliflower
  • 1 teaspoon olive oil
  • 1/2 medium finely diced onion
  • 2 medium diced plum tomatoes
  • 1 minced jalapeño, seeds and membrane removed
  • 2 cloves minced garlic
  • 2 tablespoons tomato paste
  • 1/2 teaspoon cumin
  • 1/4 teaspoon smoked paprika
  • 1/4 teaspoons cayenne pepper
  • 1 teaspoon kosher salt
  • Freshly ground black pepper, to taste
  • Chopped cilantro, for serving


  • Step 1

    Heat the oil in a large skillet over medium-high heat. When hot, add the onions, tomatoes and jalapeño and sauté until just tender, about 2-3 minutes. Add the garlic and cauliflower, sauté until the cauliflower is just tender, 2 minutes.

  • Step 2

    Add the tomato paste, cumin, paprika, cayenne, salt and pepper. Stir to evenly coat the vegetables and cook for 1 minute or until heated through. Add chopped cilantro and serve.

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