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.

  • 15 Apr 2025
  • Cook time 10 min
  • Prep time 5 min
  • 6 Servings
  • 7 Ingredients

Mexican cauliflower rice (coliflor arroz rojo)

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:

1 cauliflower
510g
1/2 onion
54g
2 garlic cloves
6g
1 tbsp olive oil
14g
4 tbsp canned tomato paste
66g
1 jalapeno pepper
14g
1 tsp salt
6g

Instructions:

1. Prepare the Cauliflower:
- Wash and thoroughly dry the cauliflower.
- Remove the leaves and core, then chop the cauliflower into florets.
2. Rice the Cauliflower:
- In batches, place the cauliflower florets into a food processor and pulse until the texture resembles rice grains. Be careful not to over-process.
3. Prepare Other Ingredients:
- 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.
4. Cook the Aromatics:
- 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.
5. Add Tomato Paste:
- Stir in the 4 tbsp of canned tomato paste with the aromatics, mixing well to combine.
6. Cook the Cauliflower Rice:
- 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.
7. Finish and Serve:
- 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 Size110 grams
Energy
Calories 36kcal2%
Protein
Protein 2.26g2%
Carbohydrates
Carbohydrates 7g2%
Fiber 2.41g6%
Sugar 3.57g4%
Fat
Fat 2.56g3%
Saturated 0.44g1%
Cholesterol 0.00mg-
Vitamins
Vitamin A 9ug1%
Choline 44mg8%
Vitamin B1 0.06mg5%
Vitamin B2 0.07mg6%
Vitamin B3 0.81mg5%
Vitamin B6 0.21mg13%
Vitamin B9 50ug13%
Vitamin B12 0.00ug0%
Vitamin C 45mg52%
Vitamin E 0.61mg4%
Vitamin K 15ug12%
Minerals
Calcium, Ca 27mg2%
Copper, Cu 0.08mg9%
Iron, Fe 0.72mg7%
Magnesium, Mg 18mg4%
Phosphorus, P 50mg4%
Potassium, K 390mg11%
Selenium, Se 1.18ug2%
Sodium, Na 420mg28%
Zinc, Zn 0.33mg3%
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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