Low-Carb Mexican Cauliflower Rice

5 from 1 vote

Low-Carb Mexican Cauliflower Rice

If you love Mexican flavors then this Low-Carb Mexican Cauliflower Rice will be right up your street. Super simple and quick to make, you can serve this keto cauliflower rice with your favorite protein of choice or load into keto tacos or over low-carb nachos. It’s one recipe you will want to make time and time again.

Prep Time 20

Cook Time 20

Servings @ 5 ounces

Calories 125kcal

Author Jo Harding

Ingredients

24 ounces cauliflower florets only (700g)
2 tbsp olive oil (or avocado oil, butter or ghee)
1 ounce red onion diced (30g)
2 ounces red bell pepper diced (60g)
2 cloves garlic minced
2 tbsp tomato paste
3.5 ounces tomato (or 2-3 Roma tomatoes), chopped (100g)
1/2 tsp salt (or to taste)
1/2 tsp chili flakes (or to taste)
1/4 tsp pepper
2 tbsp extra virgin olive oil (for drizzling on top after cooking) (30ml)
2 tbsp cilantro (or parsley) (to garnish) (8g)
Optional: lime wedges to serve

Instructions

Using the S blade in a food processor, blitz the cauliflower florets into rice. (Skip this step if using already riced cauliflower)
Heat the oil, butter or ghee in a non stick or cast iron frying pan.
Add the diced onion and peppers and fry for 2 - 3 minutes on a medium heat until soft and the onions are translucent. Add the garlic for 30 seconds.
Add the cauliflower rice and cook for a further 5 - 6 minutes until al dente. Add the tomato paste, tomatoes, seasoning and spices and sauté for about 1 more minute until combined.
Serve by drizzling 2 tbsp olive oil and chopped fresh cilantro or parsley. Optional, serve with lime wedges.
Storage: Airtight Tupperware in the fridge for up to 3 days

Notes

Net Carbs 6g

Nutrition