Mexican cauliflower rice (coliflor arroz rojo)
Discover a healthy and flavorful twist on a classic dish with our Mexican Cauliflower Rice recipe! Made with fresh cauliflower, zesty tomato paste, and a hint of jalapeno heat, this low-carb, vegan-friendly alternative to traditional arroz rojo is perfect for any meal. Easy to prepare in just minutes, it’s a delicious way to enjoy authentic Mexican flavors without the carbs.
- 08 Apr 2025
- Cook time 10 min
- Prep time 5 min
- 6 Servings
- 7 Ingredients
Mexican cauliflower rice, or 'coliflor arroz rojo,' is a delightful and healthy twist on traditional Mexican rice. This low-carb dish uses cauliflower as a rice substitute, offering a nutritious and flavorful alternative that's perfect for those looking to reduce carbs without sacrificing taste. With just a few simple ingredients, you can whip up this vibrant and satisfying side dish that pairs well with a variety of main courses.
Ingredients:
Instructions:
- Wash and thoroughly dry the cauliflower.
- Remove the leaves and core, then chop the cauliflower into florets.
- In batches, place the cauliflower florets into a food processor and pulse until the texture resembles rice grains. Be careful not to over-process.
- Finely dice the 1/2 onion.
- Mince the 2 garlic cloves.
- Wash the jalapeno pepper, then finely chop, removing seeds and membranes for less heat if desired.
- Heat 1 tbsp of olive oil in a large skillet over medium heat.
- Add the diced onion and cook until it becomes translucent, about 4 minutes.
- Add the minced garlic and chopped jalapeno, stir and cook for another 1-2 minutes until fragrant.
- Stir in the 4 tbsp of canned tomato paste with the aromatics, mixing well to combine.
- Add the riced cauliflower to the skillet.
- Sprinkle with 1 tsp of salt, then stir well to ensure the cauliflower is evenly coated with the tomato mixture.
- Cook for about 6-8 minutes, stirring occasionally, until the cauliflower is tender but not mushy.
- Taste and adjust seasoning if necessary.
- Serve the Mexican cauliflower rice hot, as a side dish or a base for your favorite Mexican-inspired meals.
Tips:
- Ensure the cauliflower is thoroughly dried before ricing to avoid excess moisture in the dish.
- You can use a food processor to rice the cauliflower quickly and efficiently.
- Adjust the amount of jalapeno pepper according to your spice preference.
- Add a splash of lime juice at the end for a fresh, zesty flavor.
- Garnish with fresh cilantro for added color and freshness.
Mexican cauliflower rice is a versatile and nutritious dish that's easy to prepare and brimming with authentic flavors. Whether you're looking to cut down on carbs or simply try something new, this recipe is a fantastic addition to your culinary repertoire. Enjoy this vibrant dish on its own, or serve it as a side to complement your favorite Mexican-inspired meals.
| Nutrition Facts | |
|---|---|
| Serving Size | 110 grams |
| Energy | |
| Calories 36kcal | 2% |
| Protein | |
| Protein 2.26g | 2% |
| Carbohydrates | |
| Carbohydrates 7g | 2% |
| Fiber 2.41g | 6% |
| Sugar 3.57g | 4% |
| Fat | |
| Fat 2.56g | 3% |
| Saturated 0.44g | 1% |
| Cholesterol 0.00mg | - |
| Vitamins | |
| Vitamin A 9ug | 1% |
| Choline 44mg | 8% |
| Vitamin B1 0.06mg | 5% |
| Vitamin B2 0.07mg | 6% |
| Vitamin B3 0.81mg | 5% |
| Vitamin B6 0.21mg | 13% |
| Vitamin B9 50ug | 13% |
| Vitamin B12 0.00ug | 0% |
| Vitamin C 45mg | 52% |
| Vitamin E 0.61mg | 4% |
| Vitamin K 15ug | 12% |
| Minerals | |
| Calcium, Ca 27mg | 2% |
| Copper, Cu 0.08mg | 9% |
| Iron, Fe 0.72mg | 7% |
| Magnesium, Mg 18mg | 4% |
| Phosphorus, P 50mg | 4% |
| Potassium, K 390mg | 11% |
| Selenium, Se 1.18ug | 2% |
| Sodium, Na 420mg | 28% |
| Zinc, Zn 0.33mg | 3% |
| Water | |
| Water 100g | - |
| * Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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