Mexican Cauli-rice (Grain-free, Gluten-free, Paleo, Primal, SCD-Legal, Vegan Option)

Mexican Cauli-Rice (Grain-free, Gluten-free, Paleo, Primal, SCD-legal) |This is so good...We love Mexican food around here! Today’s recipe for Mexican Cauli-rice is the perfect side dish to any Mexican meal. I try to do a taco night at least once a month, usually two times.  Fajitas are another favorite and I love them whether they are chicken, beef, or pork!  My favorite Mexican dishes are also pretty easy to prepare and can be made in large quantities – bonus for this time of year when everyone is so busy.

Although the main dish is always delicious and satisfying, I love having tasty sides to go along with my meals.  Adding lots of veggies is a great way to stretch a meal for another night or two.  And I’m all about leftovers.  As much as I love to cook, I do not enjoy it after a 10 hour workday ending at 8:00PM!

So here is my game plan when it comes to Mexican night: prepare 2-3 pounds of meat, make a giant bowl of Easy Guacamole, sauté up a frying pan full of peppers and onions, and make a batch of Mexican Cauli-rice.  With any luck, this will last us 2-3 days (depends on how crazy Alex gets in the gym).

Mexican Culi-rice (Grain-free, Gluten-free, Paleo, Primal, SCD-legal) | This is so good...This recipe looks complicated, but is actually quite easy.  The only piece of special equipment you need is a food processor with a shredder blade.  I’m sure this could also be done on a box grater, it would just take a little more time.  If you are lucky enough to live near a Trader Joe’s or Whole Foods, you can now find shredded cauliflower in the frozen vegetable section!  I highly recommend NOT skipping the lime juice, cilantro (use parsley if your are averse to cilantro), and the fresh Roma tomato – they really brighten up the flavors of the dish and make it look pretty and festive!

Mexican Cauli-rice


  • 1 medium head of cauliflower, cored and shredded in a food processor to look like rice
  • 1 Tablespoon ghee
  • 1 small yellow onion, diced
  • 3 cloves of garlic, minced
  • 1 jalapeno, minced
  • 1 teaspoon cumin
  • 1 teaspoon paprika
  • 1/4-1/2 teaspoon cayenne pepper (more if you like it spicier)
  • 1 teaspoon sea salt
  • 1/2 cup chicken broth homemade or a clean store bought version (Or use vegetable stock for vegan option.)
  • 1/4 cup tomato paste
  • 2 Tablespoons freshly squeezed lime juice
  • 2 Tablespoons minced cilantro or parsley
  • 1 Roma tomato, seeded and diced


  1. Melt the ghee over medium heat in a large sauté pan. Add the diced onion and garlic and sauté for 2-3 minutes.
  2. Add the shredded cauliflower to the pan and cook for about 3-5 minutes or until just starting to soften.
  3. Add the minced jalapeño, cumin, paprika, cayenne, and sea salt. Stir well to combine.
  4. Add the chicken broth and the tomato paste and continue stirring over medium heat until the tomato paste is evenly distributed.
  5. Continue cooking for another 5-10 minutes. The cauli-rice is done when it has softened, but still has a little bite to it (al dente).
  6. Remove from the heat and stir in the lime juice and cilantro or parsley.
  7. Transfer to a serving bowl and top with the fresh tomato.


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  1. Ok so your cauli rice looks way better than when I make it! I will be trying this 🙂

  2. This looks so delicious! And what a great alternative for those who wish to stay away from rice.

  3. LOVE me some Mexican food – this looks great!

  4. Holy Moly this looks SO good!! I haven’t tried cauliflower rice yet because it just never looked that appetizing, but this looks delicious! I’m definitely going to be trying it now 🙂

  5. What a great idea. I wish I liked cauliflower more though. Sigh.

  6. Growing up one of my mom’s favs was mexican rice with ground beef added. I’d love to try this as an alternate to that! Yum!

  7. What a great alternative for those living grain free! Pinning:)

  8. Pingback: 80 Vegetable Side Dish Recipes {and a Challenge Update} - A Delightful Home

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