I love me some Mexican rice. When I was younger and would go to Mexican restaurants, I’d often just eat rice tacos. I’d just put rice in some tortillas and go to town. No wonder I had so many issues with my skin, digestion, mood, hormones and blood sugar! Hello refined carbohydrates – I love you.

Now, when I make Mexican rice I often use white rice – and you can read my explanation for why I eat white rice and white it’s healthier than brown rice here. But now that I’m pregnant, I want to get in all the nutrients I can. And let’s face it, cauliflower is a whole hell of a lot more nutrient dense than white rice.

Cauliflower has vitamin C, vitamin K, folate and a whole bunch of minerals. It’s low in carbohydrates, so the blood sugar doesn’t spike but remains stable. It’s anti-inflammatory, contains antioxidants, it’s a cruciferous veggie (which have been known to help fight cancer) and it’s easy to digest.

Plus, it tastes awesome and makes a great substitute for rice.

Mexican Cauliflower Rice

Mexican Cauliflower Rice


  • 24 oz cauliflower rice (I used two bags of Trader Joe's pre-riced cauli)
  • 8 oz can of tomatoes (BPA-free, like this brand)
  • 2 tbsp avocado oil (I get it here)
  • 1 onion, diced
  • 1/2 tbsp cumin
  • 1/2 tbsp chili powder
  • 1/2 tbsp garlic
  • 1/4 cup cilantro, chopped
  • optional: diced fresh jalapeno (I added a whole one because I LOVE spice!)
  • salt and pepper


  1. Heat the avocado oil over medium to medium high heat.
  2. Add the onion and cook until soft.
  3. Add the cauliflower, letting it cook for about five minutes.
  4. Add the can of tomatoes and spices.
  5. Let it cook for another ten minutes or so, until the cauliflower has softened and absorbed the tomato juice.
  6. Add the cilantro and jalapeno at the end (if using).
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The Best Mexican Cauliflower Rice - paleo, gluten-free, healthy, easy and even vegan!


  1. Looks great! I make something similar except I add in a bit of oregano and bell peppers. Super good topped with avocado and raw cheddar!

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