Full of flavour, but low in carbs and calories, this Mexican Spiced Cauliflower Rice, turns the humble cauliflower into something rather spectacular! You can eat this as a main course in its own right, or serve as a side dish with all your Mexican favourites.
Cauliflower rice is such a simple way to make your diet that little bit healthier, without compromising on flavour – in fact, quite the opposite, cauliflower has so much more flavour than plain boiled rice, and goes so well with so many different flavours.
And it seems you guys can’t get enough of it…my cauliflower rice recipes are among the most popular on my blog! So far my cauliflower rice recipes have been designed to go with Indian and Middle Eastern cuisines, but today I am turning my attention to Mexican food!
I absolutely adore Mexican flavours and I have combined some of my favourites, such as cumin, smoked paprika, red (bell) peppers, corn, beans and coriander, to flavour this simple cauliflower rice recipe.
I originally designed this recipe to go with my Mexican Pulled Pork Tacos, but it would be a great side dish for all your Mexican favourites – it would go really well with my Chicken Chilli Con Carne or my Spicy Mexican Lamb Stew, or you could serve this Mexican Spiced Cauliflower Rice with a delicious steak, grilled chicken breast or salmon fillet, if you want to keep things simple.
Alternatively, this dish is so lovely, and surprisingly filling, you could serve it as a main course in its own right – perhaps with a side of Mexican Spiced Roasted Potato Cubes and/or my Easy Peasy Guacamole, for a lovely easy vegetarian, and indeed vegan, supper.
For details on how to turn a cauliflower into rice, using a food processor, high speed blender, knife or grater, check out the full instructions on my Pilau Cauliflower Rice recipe.
Mexican Spiced Cauliflower Rice
Ingredients
- 2 tablespoons olive, rapeseed or coconut oil
- 1 red bell pepper diced
- 1 cauliflower riced
- 2 cloves garlic crushed or grated
- 2 teaspoons cumin
- 2 teaspoons smoked paprika
- 1/2 teaspoon salt (or to taste)
- 200 g tin sweetcorn
- 400 g tin kidney beans (or black beans)
- 3 spring onions/green onions diced
- Juice of 1 lime
- 2 tablespoons fresh coriander/cilantro plus extra for garnish
Instructions
- Place the oil in a wok or large frying pan and add the diced red pepper, fry for 5 minutes on medium until softened.
- Add the cauliflower, garlic, cumin, paprika and salt, and stir fry for 3 minutes, then add the sweetcorn, kidney beans, and spring onions and stir fry for 3 more minutes, or until everything is warm.
- Squeeze in the juice of a lime and then scatter over the coriander and stir in gently, remove from the heat and serve, garnished with a little more coriander.
Notes
Love Mexican food? Find lots more easy peasy Mexican inspired recipes here…
Want to find more great vegan meal ideas? Check out my collection of Easy Peasy Vegetarian & Vegan Recipes…
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Kate - gluten free alchemist says
I first saw cauliflower rice about 3 years ago when searching ‘gluten free cous cous’ on Google. But you know what? I still haven’t got round to making it! What am I like?
Your Mexican ‘rice’ looks delicious though….. I really do have to get off my backside and grab a cauliflower x
Eb Gargano says
Oh you really should, Kate…it’s super easy to make and a great naturally gluten free option…plus a great way to get extra veggies in your life! Eb x
Choclette says
Love your idea of having different flavour cauliflower rices to go with different cuisines. I’ve been rather boring with mine so far, but I might just get a bit more adventurous now 🙂 Sounds delicious. I love Mexican flavours, but then I do Indian and Middle Easter too!
Eb Gargano says
Thanks Choclette! I have been slowly working round different cuisines with my different takes on cauliflower rice…I’ve done a couple of Indian inspired ones, but I really need to do a proper Middle Eastern version…something like Persian jewelled rice, only with cauliflower rice – I think that could be amazing!! Eb x
Midge @ Peachicks' Bakery says
I do love cauliflower rice and this recipe looks amazing! Definitely saving for our next mexican night at home!
Eb Gargano says
Thanks Midge! Would love to know how this goes down in your house – hope you enjoy it as much as us!! 😀 Eb x
jacqui says
I keep meaning to post a cauliflower rice recipe because they are great aren’t they. (but once again you are so much quicker and more organised than I am these days lol) It the only way i can get one of my boys to eat cauliflower and they do not miss the carbs.
If I made this i think they would be in seventh heaven they love mexican food.
Thank you for sharing in this weeks #CookBlogShare
Eb Gargano says
Totally agree – cauliflower rice is such a great way to reduce carbs and add more veg into your diet at the same time! Thanks for your kind comments 🙂 Eb x
Corina says
This sounds super delicious and as Choclette says, it is a great idea to have different flavours of cauliflower rice to match different type of cuisine. I’d be happy just to eat this as a main course! Thanks for sharing with #CookOnceEatTwice
Eb Gargano says
Me too – it makes a great main course on it’s own, or with some sweet potato cubes and salsa to jazz it up a bit…and perfect for eating cold the next day(s) too. Thanks for your kind comments. Eb x
Jacqueline Meldrum says
I’ve not made cauliflower rice for such a long time, but I have to say yours looks better with all that veg in it. Thanks for adding it to Meat Free Mondays, I’ve featured it this week and shared it.
Eb Gargano says
Thanks so much for featuring me Jac! This recipe really does take cauliflower rice from a simple side dish to a full on veggie (and indeed vegan) main course. So quick and simple to make too!! 😀 Eb x
Jhuls says
I love cauliflower fried rice, but haven’t explored many recipes. This is a must try. Thanks for sharing, Eb!
Eb Gargano says
Cauliflower rice is so fab, isn’t it? If you want more inspo I have a few variations on my site now, including a pilau cauliflower rice and a coconut cauliflower rice…sooo delicious! I keep dreaming up new versions 😀 Eb x
faelyn says
hello! thank you so much for sharing this recipe. i’m actually about to make it! i just have one question – could i replace the paprika with something else; perhaps tomatoes? thanks in advance!
Eb Gargano says
Hi Faelyn… hmmm that’s a tricky one as paprika has such a specific taste, so it’s hard to replace. Tomatoes would be a lovely addition, but it would taste different… if you are happy with that, then go for it! Eb 🙂