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Mexican Cauliflower Rice

Mexican Cauliflower Rice
  • Prep 10 min
  • Total 25 min
  • Servings 4
A few days ago, I decided to try something different: Mexican cauliflower rice. I remember that as a kid my mom used to make steamed cauliflower covered in tomato and cheese sauce. So, this inspired me to try my mom’s recipe when looking for a delicious alternative to the traditional Mexican rice. And what a surprise! Cauliflower rice is light and crunchy, and when combined with the traditional Mexican flavors, it creates a side dish as good as any other. Cauliflower rice has become popular because it’s good for you, it’s really versatile and it only takes a few minutes to prepare it. Give it a try!
By Tablespoon Kitchens
Updated July 10, 2017

Ingredients

  • 1 medium-sized cauliflower
  • 2 tablespoons butter
  • 2 garlic cloves, peeled and finely chopped
  • 2 cups pico de gallo
  • Salt to taste

Steps

  • 1
    Remove cauliflower’s base and divide it into medium-sized florets.
  • 2
    Place a layer of florets in a food processor and pulse a few times until you have the “rice”. Repeat until you’ve used all the cauliflower. Don’t put all the florets in at the same time because the sizes won’t be uniform. It usually takes 3-4 batches.
  • 3
    Melt the butter in a big pan.
  • 4
    Fry the garlic in the butter until it’s golden brown. This will only take a few seconds.
  • 5
    Add the pico de gallo and cook until the tomato changes from a vibrant red to an orange color.
  • 6
    Pour the cauliflower “rice” over the sauce, season to taste and cook for 3-5 minutes until you get the desired consistency. Cook it for 3 minutes if you want a crunchy rice and 5 if you want it softer.

  • Save some time by buying clean and chopped cauliflower. You can find the bags at your supermarket’s fruit and vegetable aisle since they’re usually next to salads.
  • If you want, you can add cooked carrots and peas, as it’s usually done in typical Mexican rice.

No nutrition information available for this recipe
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