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Mexican Cauliflower Rice

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Silvia Martinez
Updated Jul 10, 2017
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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!

Mexican Cauliflower Rice

  • Prep Time 10 min
  • Total 25 min
  • Servings 4
  • Ingredients 5
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Ingredients

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

Instructions

  • Step 
    1
    Remove cauliflower’s base and divide it into medium-sized florets.
  • Step 
    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.
  • Step 
    3
    Melt the butter in a big pan.
  • Step 
    4
    Fry the garlic in the butter until it’s golden brown. This will only take a few seconds.
  • Step 
    5
    Add the pico de gallo and cook until the tomato changes from a vibrant red to an orange color.
  • Step 
    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.

Nutrition

No nutrition information available for this recipe

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