Who knew that for the past ten years of my life I have been making “cauliflower rice”. All this time I thought I was using leftover cauliflower, chopping it up, mixing it with other stuff and calling it leftovers. I have so many different versions of greatness using cauliflower leftovers that I am not sure where to start. This recipe for Mexican Cauliflower Rice seemed like a great place.
Since we have been trying to eat more of a vegetarian diet cauliflower has become an important staple in our kitchen. I use it all the time as it basically goes with all seasonings from Mexican all the way down to barbeque. The rice part of cauliflower is something I have been doing forever. Usually when I cook cauliflower I save about a fourth of it to use with breakfast the following day. Usually, I am chopping it to resemble rice and then mixing with whatever else I can find. The seasoning depends on my mood.
I kind of feel like I have been living under a rock as I just recently learned that cauliflower rice is a thing. Kind of like when a French friend of mine made the comment when we were cooking together last summer in France, about how American’s suddenly think a one-pan dinner is a thing; she has been making them her entire life.
Here we are, after making this recipe a few times to nail the ingredients and measurements instead of just tossing in a pan, I have my version of Mexican Cauliflower Rice to share with you. I should mention that I accidentally used cayenne pepper in this recipe and about burned my face off. If you opt to use cayenne start with 1/8 teaspoon and work your way up. It was a huge mistake, trust me. I prefer using guajillo powder as it is more flavorful than just heat.
And I just found out from a friend is has become Keto that this is Keto. So all you Keto lovers will love calling this Keto Mexican Cauliflower Rice. What???
We eat this recipe all the time now. With tacos as well as roasted meats and fish, sometimes in a bowl by itself. I always save extra to toss an egg or two on for breakfast the next day. It is so good.
Mexican Cauliflower Rice
- 1 1/4 pound cauliflower
- 1/2 cup yellow onion, minced
- 2 garlic cloves, minced
- 1 teaspoon olive oil
- 1/2 teaspoon Mexican oregano leaves
- 1 1/2 teaspoons ground cumin
- 1 1/2 teaspoons ground guajillo powder
- 1/2 teaspoon ground coriander
- 3 very ripe plum tomatoes or dry farmed tomatoes – make sure ripe and juicy, washed and chopped
- 1/4 bunch of cilantro, washed and roughly chopped
- 4 green onions, washed and cut into slices
- kosher salt, to taste
- black pepper, to taste
- Remove the stem from the cauliflower and wash. Break into florets then place into a food processor and pulse until it has the texture of rice.
- Preheat a medium-sized frying pan over medium-low heat on the stove. Add the olive oil and then the onions. Stir and cook for 3 minutes.
- Add the garlic, stir and cook for 1 minute.
- Add the cauliflower to the onion mixture. Stir and cook for about 5 minutes over low heat until slightly tender and a little crispy. We like it to have some texture and not be mushy.
- Add the spices and the tomatoes. Stir. Cook for another 5 minutes over low heat.
- Stir in the cilantro and green onions.
- Season to taste with salt and pepper.