A Month of Cauliflower | Cauliflower Mexican Rice


Mexican Cauliflower Rice

vegan. gluten free. dairy free. sugar free.

In our house, we eat tacos at least once a week. It’s an easy recipe to whip in the morning and let cook in the crockpot while we are both at work. When we make tacos, Mexican rice is one of my favorite staples to serve as a side. However, I found more often than not, Austin and I didn’t need the extra carbs but did need an extra serving of veggies! So, I used a basic Mexican rice recipe but subbed in riced cauliflower and the end result was amazing!


  • 1-2 Tbsp olive oil

  • 1 diced yellow onion

  • 3 bags of frozen cauliflower rice, microwaved until thawed

  • 1 can of tomato sauce/tomato puree/diced tomatoes (whatever you have on hand)

  • 1/2 C. chicken broth (I use chicken bouillon dissolved in hot water to avoid opening an entire carton of broth)

  • 1 Tbsp cumin

  • 1/2 tsp garlic powder

  • 1 tsp chili powder

  • 1 tsp salt


  1. In a large pot, heat olive oil over medium heat. Add diced onions and cook until translucent and browning.

  2. Next, add cauliflower, canned tomatoes, chicken broth, cumin, garlic powder, chili powder, and salt. Give everything a big stir and cook until the cauliflower mixture is warmed through and any excess liquids have been absorbed. Taste and adjust seasonings to your preference.

  3. Garnish with fresh cilantro, pepper, and a lime wedge!