Mexican Cauliflower "Rice"

  • 4Servings
  • 10MinPrep Time
  • 5MinCook Time
  • 15MinTotal Time
Print Recipe
  • Recipe Type : Rice
  • Cuisine : American
  • Course : Side
  • Skill Level : Easy

All the flavors from traditional Mexican Rice without all the carbs! This recipe uses cauliflower, which makes it the perfect side during Whole30!!



  • 1 Head Small/Medium Cauliflower
  • 1 Tablespoon Extra-Light Olive Oil
  • 1 Tablespoon Ghee*
  • 1 Small Onion, finely chopped
  • 2 Cloves Garlic, finely minced
  • 2 Tablespoons Tomato Paste (make sure there’s no added sugar)
  • Salt & Pepper, to taste
  • 1/2 Cup Chicken Broth, or vegetable broth
  • Fresh Cilantro Leaves, for garnish
  1. Grate the cauliflower using a box grater or the grating attachment on a food processor. Set aside.
  2. Heat the oil and ghee in a large skillet over high heat and add in the onion and garlic; sauté for 2 minutes or until softened and fragrant. Stir in the tomato paste and season the mixture with salt and pepper.
  3. Add in the cauliflower and the chicken broth and mix well. Cover and cook for 3 minutes.
  4. Remove the cauliflower rice from the heat and garnish with cilantro.
  5. Serve alongside any of your favorite Mexican dishes and enjoy!
  1. *You can use all olive oil if you can't find ghee or want this to be vegan.

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