Mexican Cauliflower Rice (Whole30 or Vegan)

Mexican Cauliflower Rice (Whole30 or Vegan)

*This life-changing post may contain affiliate links, friend. Tap to learn more than you ever wanted to know.*


Are you Paleo? Killing your Whole30 challenge? Just a regular guy / gal trying to up your veggie intake or go full-on sneaky parent tricking your kiddos into eating their veggies? This’ll work for all those scenarios.

I LOVE Mexican. And really, really love burrito bowls. But when you’re eating paleo or trying to stick to your Whole30 challenge, it turns out there aren’t a lot of options for said burrito bowls. You can’t have beans, you can’t have corn, you can’t have rice. So you’re basically just eating a big bowl of meat. I know a lot of you cavemen and women probably wouldn’t object to that. But I need a little more variety in my life.

Man cannot live on meat alone. Well, you probably could for a while, but you may never poop again (no fiber life is tough).

Anyway. Back to my point. I promise your paleo burrito bowls will benefit from this cauliflower mexican rice. Layer it in a bowl with shredded chicken, pork carnitas, peppers and onions, guacamole, cilantro and coconut cream. YUM-O. Or throw in some beans or tofu if you’re vegan and enjoy this as a complete meal.

This recipe uses frozen cauliflower rice. You can totally make your own. In my experience, making it yourself tastes exactly the same and doesn’t have much of a cost difference but creates more dishes and takes longer. I’ll stick with my frozen cauliflower rice, thank you very much. I don’t use shortcuts often, but this is one I can definitely stand behind!


AuthorLiz A.DifficultyBeginner

Chef this flavor-bomb for your Mexican burrito bowl, Whole30, paleo or vegan style. Cauliflower rice recipe, fresh garlic & onions, spicy jalapeños, cilantro, avocado, lime & oh so much more.

Yields4 Servings

Insanely Tasty Ingredients
 10 oz bag frozen cauliflower rice
 1 tbsp olive oil
 ½ onion
 ½-1 jalapeño, from the from the garden
 4 cloves garlic
 1 tsp chili powder
 1 tsp paprika
 2 tbsp tomato paste
 1 cup vegetable stock (chicken stock will work too)
 Toppings (optional): sour cream, chopped cilantro, jalapeños, avocado or guacamole, lime wedges

Directions & Such
1

Cook the cauliflower rice according to package directions. My package suggested 4 minutes in the microwave (it steams in the bag).

2

Remove ribs and seeds from the jalapeño (leaving the ribs and seeds in makes it reaaaaal extra spicy). Mince up the jalapeño and garlic and chop the onion.

3

Add oil, jalapeño and onion to a skillet over medium heat and cook until soft (about 5 minutes). Add the garlic, spices and tomato paste. Cook 1-2 minutes or until the garlic is fragrant.

4

Add the cauliflower rice and vegetable stock to the pan and stir to combine. Bring to a simmer over medium low and cook just until the stock is absorbed, about 5-10 minutes.

5

Serve alone with your choice of toppings. Or use it in burrito bowls, tacos or as a side to enchiladas.

Ingredients

Insanely Tasty Ingredients
 10 oz bag frozen cauliflower rice
 1 tbsp olive oil
 ½ onion
 ½-1 jalapeño, from the from the garden
 4 cloves garlic
 1 tsp chili powder
 1 tsp paprika
 2 tbsp tomato paste
 1 cup vegetable stock (chicken stock will work too)
 Toppings (optional): sour cream, chopped cilantro, jalapeños, avocado or guacamole, lime wedges

Directions

Directions & Such
1

Cook the cauliflower rice according to package directions. My package suggested 4 minutes in the microwave (it steams in the bag).

2

Remove ribs and seeds from the jalapeño (leaving the ribs and seeds in makes it reaaaaal extra spicy). Mince up the jalapeño and garlic and chop the onion.

3

Add oil, jalapeño and onion to a skillet over medium heat and cook until soft (about 5 minutes). Add the garlic, spices and tomato paste. Cook 1-2 minutes or until the garlic is fragrant.

4

Add the cauliflower rice and vegetable stock to the pan and stir to combine. Bring to a simmer over medium low and cook just until the stock is absorbed, about 5-10 minutes.

5

Serve alone with your choice of toppings. Or use it in burrito bowls, tacos or as a side to enchiladas.

Mexican Cauliflower Rice (Whole30 or Vegan)



Leave a Reply

Your email address will not be published. Required fields are marked *