Keto Dinner | Mexican Style Cauliflower Rice

Mexican Style Cauliflower Rice with guacamole – an easy, one skillet plant based dinner | Grain Free, Vegan, Gluten Free

The first year or so after moving to England I didn’t mind not being able to drive quite as much. A little walking and fresh air usually does me good.  Not to mention, we live in such a beautiful place. Even now I can’t quite get over how scenic everything is.

After awhile though, I really started to miss the freedom of having a car. While the walk to the nearest grocery store is an easy 15 minute walk downhill, the uphill walk home carrying bags of heavy vegetables turned me into a sweaty mess in no time.

Over the years, this Mexican cauliflower rice has played a supporting role in a variety of recipes I’ve shared on this site including Mexican Stewed Beef and Mexican Rice and Chicken Stuffed Peppers. I finally decided that this rice dish is just too good to keep hidden amongst other recipes and deserves its very own post.

You can use this rice in just about anything. I love mixing into a fajita salad for added substance, putting it in tacos or as a base to top with stewed beef or meatballs. It is also fantastic on its own, topped with shredded chicken or grilled prawns, salsa and avocado.

Mexican Style Cauliflower Rice

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Ingredients:

Mexican Cauliflower Rice:

• 1 teaspoon cumin
• 1 teaspoon dried oregano
• 1 (15 ounccan black beans, drained and rinsed
• 1 can (15 ouncecrushed tomatoes
• 3 garlic cloves, crushed or minced
• 1 teaspoon salt
• 1 teaspoon chili powder
• 1 head cauliflower
• 2 tablespoons oil
• 1 small red onion, diced
• 2 bell peppers, deseeded and diced

Gaucamole:

• 1/2 jalapeno, diced
• 1/4 cup fresh cilantro, chopped
• 2 avocados, pitted
• 1/2 small red onion, diced
• juice of 1/2 limes

Instructions:

1. First, How to make the cauliflower rice
2. Second, Quarter cauliflower head and cut out the hard inner core from each section. Break apart the cauliflower into smaller florets.
3. Next, Transfer the florets to a food processor or blender. If you use a blender you will need to do this part in several batches so that you don’t over process the cauliflower. Pulse the cauliflower at 1 second intervals until it’s broken down into small, rice sized pieces. Once you’ve processed everything, set aside your cauliflower rice to a bowl until you’re ready to add it to your skillet.
4. ORJust use the large side on a box grater to grate the cauliflower florets into a grain like texture. 

Mexican Cauliflower Rice:

1. First, In a large skillet heat 2 tablespoons oil over medium heat. Add the diced onion and sauté for 2-3 minutes, until soft and translucent. Add the bell pepper, crushed garlic, chili powder, cumin, oregano. Stir everything together and continue cooking for another 5 minutes.
2. Second, Add the drained and rinsed beans and crushed tomatoes and stir everything together.
3. Next, Turn the heat to medium high and bring to a simmer. Cover with a lid and allow to cook for about 15 minutes, stirring intermittently. 
4. Meanwhile make the guacamole by mashing all of the ingredients together in a small bowl.
5. After 15 minutes has gone by, reduce down to a medium heat and stir the cauliflower rice into the skillet until it’s completely mixed in. Cook or another 5 minutes to warm up the cauliflower. Once it’s nice and tender remove it from the heat.
6. Serve the cauliflower rice warm with guacamole and sprinkle extra cilantro over the top and enjoy.

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