“Learn how to make this easy Mexican inspired cauliflower rice recipe. It’s keto, gluten free, and on the table in under 25 minutes!”
Loaded Cheesy Mexican Cauliflower Rice
It’s easy, it’s cheesy, and its perfect for a low carb taco night! If you weren’t aware I am a huge fan of Mexican food, Tex Mex, basically anything with salsa on it (and guacamole let’s be real).
Additionally, if you’re new here and also weren’t aware, cauliflower is one of my least favorite veggies.
So, that being said… whenever you see a recipe for it you KNOW it’s going to be good. I only share recipes that I will eat and stand behind.
This cooks up really quickly, requires a minimal amount of prep work, and when it’s covered in cheese, avocados, salsa, and sour cream you really can’t complain that you’re eating a vegetable (instead of actual rice).
Find the full recipe for how to make Cheesy Mexican Cauliflower Rice at the bottom of the page and read on for additional tips and tricks for best results when working with fresh or frozen cauliflower rice too.
- Food Processor (if you process your own cauliflower rice)
- Non-Stick Skillet (I like cast iron)
- Spatula/ Wooden Spoon
- Knife & Cutting Board
I’m no stranger to making cauliflower rice these days. I’ve posted about it a handful of times now so the steps are straight forward! If you rice your own cauliflower I highly recommend using a food processor. This makes the cauliflower pieces fine and perfect as a “rice” substitute.
After you have thoroughly pulverized the cauliflower, transfer it to a microwavable safe bowl and microwave on high for 5 minutes. Place the cooked cauliflower rice onto a clean hand towel and allow it to cool a bit.
Then gather up the sides of the towel and squeeze out as much liquid as possible. THIS IS SO IMPORTANT! Without this step, your rice dish will be a soggy mess!
Want to not make your house smell like a giant fart and minimize the work and clean up? Cool me too.
Use frozen cauliflower rice instead, but bake it first to defrost it before adding to the skillet. This removes a lot of that excess water (also mentioned above) and doesn’t smell up the house!
Making the Cheesy Mexican Cauliflower Rice:
In a large skillet, saute some fresh onion and jalapenos. Drain as much liquid from a can of fire roasted tomatoes (I like Rotel) as possible and add these to the skillet as well. Add a bit of fresh garlic and saute another minute or two until everything smells fragrant.
Take the cauliflower rice and fold it into your cooked vegetables. Allow the rice to heat back up and turn off the heat. Sprinkle with cheddar or queso fresco cheese. Add some diced avocado, fresh cilantro, and a dollop of sour cream!
I love this as a side dish when I make these easy almond flour Keto Tortillas to accompany my low carb taco nights my easy or keep it simple with a pile of shredded chicken on top!
It’s a great way to enjoy a low carb meal inspired by all your favorite Mexican flavors!
Find the complete recipe for this easy to make Mexican inspired cauli rice dish below and be sure to check out my 16 favorite Mexican recipes here at Bon Appeteach too!
- 1 Fresh Cauliflower or 1 Bag of Frozen Cauliflower Rice (about 4 cups riced)
- 1/2 cup, Fire Roasted Tomatoes (I use rotel)
- 1 Jalapeno, sliced
- 1/4 Yellow Onion, diced small
- 1 Garlic Clove, minced
- 1 cup Shredded Cheddar
- 1 tsp. Salt
- 1 tsp. Cumin
- 1 tsp. Paprika
- 1/4 tsp. Cayenne
- 1 tsp. Black Pepper
- 1 tsp. Olive or Avocado Oil
- Optional Toppings: Green Onion, Cilantro, Avocado, and Sour Cream
- For fresh cauliflower rice- Rice your cauliflower in a food processor and place in a microwavable safe bowl and microwave for 5 minutes. Remove the cauliflower rice and dump out onto a clean hand towel. Allow it to cool for 5-10 minutes so you don't burn yourself. Using the towel, squeeze as much liquid out of the cauliflower as possible. This is a crucial step to prevent the rice from getting watery and soggy. Place the squeezed out "rice" back into the bowl. It will look like it reduced greatly in size (this is normal). Add the salt, cumin, paprika, black pepper, and cayenne powder to the cauliflower rice and mix thoroughly.
For Frozen- Dump the frozen riced cauliflower onto a baking sheet, drizzle with a little olive oil and add the salt, cumin, paprika, black pepper, and cayenne to it and mix well. Bake it spread out on baking sheet in a 350 F oven until heated through, about 10 minutes.
2. In a large skillet, add 1 tsp of oil and heat to medium heat. Next, saute the diced onion and sliced jalapeno until tender (about 5 minutes). Add the garlic and cook an additional minute.
3. Drain the can of fire roasted tomatoes into a strainer. Remove as much liquid by pressing down with your fingers or with the back of a spoon. Add the tomatoes to the skillet and saute for about a minute or two.
4. Add the cauliflower rice to the skillet and fold the sauteed veggies and tomato into the cauliflower rice. Allow the rice to heat for a few minutes and spread it evenly throughout the skillet. Turn off the heat and top with the cheese.
5. OPTIONAL- Add a sprinkle of cilantro, diced green onions, avocado and a sour cream as garnish. Serve as a side or topped with shredded chicken!
Amount Per Serving: Calories: 138 Total Fat: 13g Saturated Fat: 6g Trans Fat: 0g Cholesterol: 34mg Sodium: 887mg Carbohydrates: 10g Net Carbohydrates: 4g Fiber: 6g Sugar: 2g Protein: 10g