This nicely seasoned cauliflower rice makes for a simple, healthier side to any Mexican dish.

Gallery

Recipe Summary

prep:
5 mins
cook:
25 mins
total:
30 mins
Servings:
2
Yield:
2 servings
Advertisement

Ingredients

2
Original recipe yields 2 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Heat olive oil in a skillet over medium heat. Add onion; cook and stir until soft, about 5 minutes. Add tomato sauce, chicken broth, chili powder, cumin, salt, paprika, garlic powder, onion powder, oregano, and pepper. Stir to combine.

    Advertisement
  • Add cauliflower rice and mix well. Cover and cook until cauliflower is heated through, about 3 minutes. Uncover and cook, stirring occasionally, until liquid evaporates and rice appears dry, about 15 minutes.

Cook's Note:

Simply substitute the spices with taco seasoning if available.

Nutrition Facts

113 calories; protein 5.9g; carbohydrates 16.7g; fat 4.1g; cholesterol 1.5mg; sodium 888.1mg. Full Nutrition
Advertisement

Reviews (4)

Read More Reviews

Most helpful positive review

Rating: 4 stars
10/10/2018
Very delicious way to make Cauliflower Rice. It's addictive...even my husband grabbed another serving. I was out of chili powder and used the author's suggestion of substituting the spices with taco seasoning (I used Taco Seasoning I from this site). I had a really large head of cauliflower, which yielded close to 48oz cauliflower rice, and quadrupled the amount of ingredients. My only problem was that there seemed to be way too much liquid and took a long time to reduce. Still wonderful flavor nonetheless and I just used a slotted spoon to serve the rice. However, my husband said he could eat it even with the excess liquid. Next time I'll try reducing the amount of tomato sauce and broth called for by half and update this review accordingly. This will definitely be a go to in our house as an alternative to Mexican Rice! Thanks for sharing the recipe! Read More
(4)
5 Ratings
  • 5 star values: 0
  • 4 star values: 5
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
10/10/2018
Very delicious way to make Cauliflower Rice. It's addictive...even my husband grabbed another serving. I was out of chili powder and used the author's suggestion of substituting the spices with taco seasoning (I used Taco Seasoning I from this site). I had a really large head of cauliflower, which yielded close to 48oz cauliflower rice, and quadrupled the amount of ingredients. My only problem was that there seemed to be way too much liquid and took a long time to reduce. Still wonderful flavor nonetheless and I just used a slotted spoon to serve the rice. However, my husband said he could eat it even with the excess liquid. Next time I'll try reducing the amount of tomato sauce and broth called for by half and update this review accordingly. This will definitely be a go to in our house as an alternative to Mexican Rice! Thanks for sharing the recipe! Read More
(4)
Rating: 4 stars
10/18/2018
Its good! I had whole head of cauliflower ready and riced so I doubled the spices but the pinch of oregano can get over powering I won't add it next time. Ended up using double tomato sauce too but less water and then just watched it and tasted often to adjust. Read More
(1)
Rating: 4 stars
07/25/2019
I didn t have tomato sauce so I substituted w/juice from the pico de gallo and a little extra chicken broth. Also avoided the salt and increased the other seasoning a pinch. Read More
Advertisement
Rating: 4 stars
10/07/2020
I added some chopped yellow and green peppers (for color) and a chopped jalapeño to the onions to cook. Besides that I made it just as written. It took about 20 minutes or longer for all the liquid to absorb. I was afraid it would make the cauliflower mushy but it wasn't at all. We had it with fish tacos and it was good inside the tacos as well as a side dish. i will definitely make this again-super easy and delicious! Read More
Advertisement