This quick and easy Keto Mexican Cauliflower Rice is the perfect low-carb side dish or base for your favorite recipes.
Mexican food has this way of waking up your senses. Bold spices and bright freshness, perfectly balanced, are always a winning combination—even in something as standard as cauliflower rice. If you’re looking for a way to bulk up a meal but don’t want to tack on excess carbs, cauliflower rice can be a fantastic way to do that. The flavors here take plain-Jane cauliflower rice to a whole new level. You’ve got punchy fajita seasoning accented by fresh salsa, lime juice, and cilantro. It makes for an excellent side dish by itself, as well as a delicious base for grain bowls, burrito bowls, and more.
This cauliflower rice is easy to make and requires minimal cooking. It’s something fast enough for weeknights, simple enough for meal prep, and tasty enough for guests. If you like meals with personality, punch, and freshness, this cauliflower rice will be one of your new favorites.
Different ways to cook cauliflower rice
In this recipe, I cook the cauliflower rice on the stovetop. That’s my favorite way to do it. However, you can take a different approach if you like. Here are some other ways to cook cauliflower rice:
Microwave: This is a fast and foolproof way to cook your cauliflower rice. Put the riced cauliflower in a microwave-safe bowl, cover it, and microwave it for approximately five minutes. If it’s a bigger bowl, you’ll want to take it out after five minutes, stir it, and then microwave it for an additional few minutes.
Steamed in the oven: Similar to microwaving your cauliflower rice, you will want to put it in an oven-safe dish, cover it, and let it cook for about 10-15 minutes, or until nice and tender.
Roasted in the oven: Roasting cauliflower will bring out a nice flavor and a crispy texture, too! Spread out the riced cauliflower on a baking sheet covered in parchment paper and roast at 425°F for 10-15 minutes or until lightly golden brown.
How do I store leftovers?
Store your leftover cauliflower rice in an airtight container in the fridge for up to 3 days. To reheat, warm it gently in a skillet over medium heat. You can also freeze it in a sealed freezer bag for up to 1 month. Thaw overnight in the fridge before reheating.
Serving suggestions
To kick things up a notch, make your own Homemade Fajita Seasoning to add to your cauliflower rice. Then, use your rice as the base for a Homemade Chipotle Burrito Bowl With Chicken. I also love to serve it on the side of these Healthy Chicken Enchiladas with a Perfect Spicy Margarita to accentuate all those bold flavors.
Ingredients
- 2 pounds cauliflower cut into florets
- 2 tablespoons olive oil
- 2 teaspoon fajita seasoning
- 1/4-1/2 teaspoon salt to taste
- 3/4 cup salsa
- 1/2 cup cilantro chopped
- Fresh lime juice
Instructions
- Place your cauliflower into a large food processor and pulse until it forms a rice-like consistency.
- Heat the oil in a large pan over medium-high heat. Add in the cauliflower rice and cook, stirring occasionally, until golden brown, about 5-6 minutes.
- Add the fajita seasoning and salt (to taste) and cook 1 minute.
- Add the salsa and cook until the rice begins to dry up, about 3-4 minutes.
- Stir in the cilantro, squeeze some lime juice over top, and enjoy.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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