Last Updated on May 1, 2026 by Deliciously Organic Editor
This Mexican cauliflower rice is made with cauliflower is a great grain-free alternative and pairs well with chicken fajitas for a complete meal!
I hesitated to make “rice” from cauliflower for many months. I just didn’t think the taste would be comparable to “real” rice. But I was wrong! The cauliflower picks up the savory and delicious flavors of the cumin, garlic and other Mexican spices and is truly a great stand-in for Mexican rice made with grains.
What to serve with Mexican rice:
Crock Pot Chicken Fajitas
Beef Enchiladas
Chicken Flautas
Mexican Cauliflower Rice (Gluten-Free)
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: Serves 4-6
- Category: Side Dish
- Method: Sautéing
- Cuisine: American, Mexican
- Diet: Gluten Free
Ingredients
Units
- 2 tablespoons coconut oil
- 1 yellow onion, chopped
- 2 Roma tomatoes, chopped
- 2 tablespoons tomato paste
- 1 teaspoon Celtic sea salt
- 1 teaspoon ground cumin
- 1 teaspoon powdered garlic
- 2 teaspoons chili powder (you can add more if you like a bit more heat)
- 1/2 jalapeño, seeded and chopped
- 1/2 cup homemade chicken stock (I make this once a week and store it in mason jars in the refrigerator)
- 1 head cauliflower, “riced”*
- 1/2 cup chopped cilantro
Instructions
- Heat coconut oil in a pan over medium heat and swirl to coat. Add onion, then cook until the onion is just turning soft and translucent, about 5-7 minutes. Stir in tomatoes and cook for 5 minutes, until tomatoes have softened and start to release their moisture. Add tomato paste, salt, cumin, garlic, chili powder and jalapeño to the pan, stirring until hot, about 3 minutes. Stir in chicken stock and bring the mixture to a simmer, stirring occasionally, about 5 minutes. Stir in cauliflower and cook, stirring occasionally, until incorporated and cauliflower just begins to turn soft, about 5 minutes. Sprinkle with cilantro. Serve.
- *To rice cauliflower: Cut cauliflower into bite-size pieces and place half of the pieces in the bowl of a food processor. Pulse 12-15 times until cauliflower is the size of rice. Repeat. As an alternative, you can grate the cauliflower with a cheese grater or chop finely with a large chef’s knife.
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