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Mexican Cauliflower Rice
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3.67 from 3 votes

Mexican Cauliflower Rice

You can make this Mexican Cauliflower Rice in less than 15 minutes with simple ingredients!  It's a great low-carb alternative to traditional Mexican rice.
Prep Time5 mins
Cook Time10 mins
Total Time15 mins
Course: Side Dish
Cuisine: Mexican
Keyword: cauliflower, rice, low carb, paleo, gluten-free, low fat, side dish,
Servings: 6 people
Calories: 96kcal
Author: Sheryl Cuevas


  • 3 Tbsp coconut oil
  • 1 cauliflower cut into smaller florets
  • 1 onion diced
  • 3 cloves garlic minced
  • 1/2 tsp ground cumin
  • 1/2 tsp smoked paprika
  • 1/2 tsp salt
  • 1/4 tsp pepper
  • 1/4 C. tomato sauce *see notes


  • Chop the cauliflower into florets.
  • Pulse in the food processor a little at a time until it looks like fine rice.
  • In your Instant Pot (or, in a Skillet/Cast Iron), put your coconut oil, onion, & garlic and saute for 3-4 minutes.
  • Add the cauliflower and spices and stir to saute 5-6 minutes or until soft ~ then mix in the tomato sauce and stir until the liquid is absorbed.
  • Serve up with Cilantro if desired, and leftovers can be reheated in a skillet as needed.


Substitute salsa in lieu of tomato sauce for extra flavor.Additions can be made: diced tomatoes, chopped cilantro, minced jalapeño, etc.Recipe adapted from Paleo Cupboard


Calories: 96kcal | Carbohydrates: 8g | Protein: 2g | Fat: 7g | Saturated Fat: 6g | Sodium: 276mg | Potassium: 352mg | Fiber: 2g | Sugar: 3g | Vitamin A: 125IU | Vitamin C: 49mg | Calcium: 28mg | Iron: 1mg