Mexican Cauliflower Rice
Mexican Cauliflower Rice is baked in the oven for an easy healthy side dish for tacos, and makes a great low-carb sub for Mexican Rice.
Servings: 6 servings
Calories: 184kcal
Equipment
Ingredients
- 3 cups riced cauliflower
- 1 bell pepper any color, diced.
- 1 large tomato chopped approx. 1 ½ cups, substitute 1 (14.5-oz) can diced tomatoes
- 1 sweet onion small dice
- 1 15-oz can black beans rinsed and drained
- 1 cup frozen corn kernels
- 3 jalapeno peppers membranes and seeds removed, small dice.
- ¼ cup fresh cilantro coarsely chopped.
- 2 cloves garlic pressed
- 1 lime zested and juiced
- 1 Tablespoon cumin
- 1 Tablespoon chili powder
- ½ teaspoon coarse sea salt
- 2 Tablespoons olive oil
Instructions
- Preheat oven to 425
- If using a head of cauliflower, break into florets, then place in food processor and pulse into smaller pieces that resemble grains of rice. Alternately you can find fresh cauliflower rice bagged in the produce section of most super markets or in the freezer section.
- Prep fresh ingredients: dice bell pepper, roughly chop tomato, dice onion, carefully de-seed jalapenos and cut into small dice, roughly chop cilantro.
- Add riced cauliflower, red pepper, tomato, onion, jalapenos, black beans, and corn into large bowl. (OK to add frozen cauliflower rice and frozen corn to bowl directly from freezer).
- Peel garlic and zest or press over bowl. Zest and juice lime over bowl.
- Sprinkle on spices and drizzle with olive oil. Mix until well blended.
- Spread evenly on a large rimmed baking sheet and roast for 25 minutes, until the “rice” dries out and the veggies soften.
- Serve warm or at room temperature. Garnish with lime wedges, sprinkle with additional cilantro and jalapeno slices.
- Leftover Mexican Cauliflower Rice can be stored in an airtight container in the fridge for 5 days. Gently reheat in a 325 oven for 15 minutes, until heated through. It will also taste great cold, and is a wonderful addition to a taco salad.
Notes
Cauliflower: Use one small head of cauliflower, pulsed in your food processor to make about 3 cups riced cauliflower or use a 12-oz bag of frozen cauliflower rice.
Tomato: When fresh tomatoes aren't in season, use one (14.5-oz) can diced tomatoes.
Spices: Replace the cumin and chili powder with 2-3 Tablespoons no salt taco seasoning for easy amazing flavor sprinkled throughout.
Spicy Mexican Cauliflower Rice: Add a pinch of cayenne pepper, ¼ teaspoon chipotle chili powder or adobo seasoning. Or, leave some of the seeds in when dicing the jalapenos.
Nutrition
Serving: 1g | Calories: 184kcal | Carbohydrates: 29g | Protein: 8g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 5g | Sodium: 512mg | Fiber: 9g | Sugar: 7g