Monday, April 10, 2017

Mexican Cauliflower Rice

I tried a new recipe which substituted a riced Cauliflower for long grain rice.  This turned out well as a substitute for a Spanish rice dish. I served it with a spicy red vegetarian Chili with beans. You can find the recipe from this very helpful website:

Mexican Cauliflower Rice

This Mexican inspired dish of Cauliflower "Rice" uses finely chopped cauliflower, which makes a fantastic low-carb, grain-free stand in for rice. (I bought the riced cauliflower in the freezer section of Trader Joe's.


  • 4 cups cauliflower crumbles (the sell this at Trader Joe's and Costco)
  • 1 teaspoon olive oil
  • 1/2 medium onion, finely diced
  • 2 medium plum tomatoes, small dice
  • 1 jalapeno, seeds and membrane removed, minced
  • 2 garlic cloves, minced
  • 2 tablespoons tomato paste
  • ½ teaspoon cumin
  • ¼ smoked paprika
  • ¼ teaspoon cayenne pepper
  • 1 teaspoon kosher salt
  • Freshly ground black pepper, to taste
  • chopped cilantro


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

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

 Here's what the package of frozen riced cauliflower looks like at Trader Joe's


Nutrition Information

Yield: 4 servings, Serving Size: 1 scant cup
  • Amount Per Serving:
  • Smart Points: 1
  • Points +: 2
  • Calories: 58
  • Total Fat: 1.5g
  • Saturated Fat: g
  • Cholesterol: 0mg
  • Sodium: 379mg
  • Carbohydrates: 10g
  • Fiber: 4g
  • Sugar: 1g
  • Protein: 3g

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