With one pan and 25 minutes, veggie-packed Mexican cauliflower rice can be on your table. Naturally vegan and gluten free, this tasty side dish is the perfect addition to a festive Taco Tuesday spread and an easy way to squeeze just a little more nutrition onto your plate without sacrificing one bit of flavor!
That is, until I presented him with a bowl of this low carb flavor bomb, first smothered with my slow cooker cilantro lime chicken, and later served with a runny egg and avocado.
I worried that my kids would instantly turn up their noses at the Mexican cauliflower rice, as they haven’t really enjoyed cauli rice recipes heretofore. But mixed with ground beef, taco seasoning and cheese? They absolutely devoured it! They loved it so much I made it again the next week and managed to snap some photos and take a little video. You won’t believe how easy this delicious keto meal is to make. And this one goes out to all my hardworking Type 1 D moms. You guys rock my world and you need all the easy you can get. I hope your kids love it as much as mine do.
I dedicate this easy low carb Mexican Cauliflower Rice recipe to the mothers of Type 1 diabetics. Did you know that these women are the hardest working women in show business. Seriously, I mean that. I do not have a child with Type 1 diabetes, but I am fortunate to be privy to an amazing group of women who do. And I am continually humbled by the work they have to put in just keeping their children healthy and on track. It’s a full time job unto itself and many of them also juggle full time jobs on top of it.
Mexican Cauliflower Rice
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 4
Calories: 105kcal
Ingredients
- 1 tsp cumin
- 1/2 tsp paprika
- 3 tbsp fresh chopped cilantro
- 1 tbsp lime juice
- 1 jalapeno seeded and minced
- 3 tbsp tomato paste
- 1 tsp sea salt
- 1 head cauliflower riced
- 1 tbsp olive oil
- 1 medium white onion finely diced
- 2 cloves garlic minced
Instructions
- First, Rice the cauliflower. Slice the florets from the head of the cauliflower. Fit a food processor with the s-blade. Place half the florets into the bowl of the food processor and pulse until riced, scraping down the sides once halfway through to catch any larger pieces. Scrape out the riced cauliflower and repeat with the remaining florets.
- Second, Heat a skillet over medium high heat. Add the oil and heat until it shimmers. Add the onion and sautee until soft and translucent, stirring occasionally, 5-6 minutes.
- Next, Add the garlic and jalapeno and sautee until fragrant, 1-2 minutes.
- Add the tomato paste, salt, cumin, and paprika and stir into the vegetables.
- Add the cauliflower rice and stir continuously until all ingredients are incorporated. Continue sautéing, stirring occasionally, until the cauliflower releases its liquid and is dry and fluffy.
- Remove the Mexican cauliflower rice from heat. Stir in the cilantro and lime juice. Serve immediately.
Notes
- Mexican Cauliflower Rice Keto Bowl Nutritional Information: 460 calories / 31g fat / 24 g protein / 13 net carb (assumes 1/4 serving cauliflower rice, 1/2 avocado, 1 poached egg, 1/4 c shredded cabbage, 2 tbsp queso fresco).
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