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.
This looks fabulous! I have only tried “riced” cauliflower once and didn’t love it, but I think I could get behind this Mexican version. Pinned. 🙂
I think the texture and flavor of the riced cauliflower improves a lot if you “dry fry” it – once it has been riced, quick saute it in some hot oil over the stove (will take a few batches for an entire head of cauliflower) until the “kernals” are slightly crisp. Just an idea! 🙂
I use that method for fried rice, but you’d have to change the oil in this recipe to do so, as you wouldn’t want to oxidize the coconut oil by deep frying. Maybe some lard would be a good option!
Yum, just pinned your Chicken and Cauliflower Fried Rice recipe, too – thanks!
I love Mexican food and really miss it now that I don’t eat grains. Thanks for the recipe! I can’t wait to serve it with your fajitas recipe this weekend!
We love Mexican rice – this is a “must try.” Pinned!
Carrie, the two recipes you posted today look amazing! Being from Texas I LOVE Mexican food! The Chicken Fajitas served on wheat free tortillas would be almost like Mama used to make. ;o)
Oh yeah, thanks for all your wonderful recipes!
Now I can make Arroz con Pollo, thank you so much for giving me the idea!!
I love this, Carrie. I just bought a cauliflower – cannot wait to try it!! xx
I’ve only been doing riced cauliflower with Asian flavorings but I think it’s time to try it with our favorite Mexican flavors! Off to check out those chicken fajitas, too…
love this! looks beautiful and tasty
Made this tonight and it was really great. I added some protein but otherwise exactly as specified. I would add more spice if making it again but looking forward to diving into the archives on this site and making more great food. Well done!
I’m glad you enjoyed it!