Flavor-packed Tex-Mex Cauliflower Rice is low carb and healthy!
Spotlight on Veggie Series
Tex-Mex Cauliflower Rice
If you’ve never really put much effort into your vegetables, why not consider the following?
Vegetables are Worth the Fuss
Vegetables are packed with vitamins and nutrients that contribute to our health in many ways, including fighting cancer. Case in point – cauliflower is an excellent source of vitamin C, K and B6. Cauliflower rice is also a great option for low carbohydrate and Keto diets. Even more important, with a little creativity and effort, vegetables like cauliflower can taste great! In fact, they can even become the highlight of the meal.
Tex-Mex Cauliflower Rice is also a great low carb option for a bowl-style meal instead of rice. Try adding sauteed chicken, shrimp, black beans or additional veggies and top it off with chopped avocado. The possibilities are endless. Make it your own!
Cauliflower Rice Options
I made cauliflower rice with a fresh head of cauliflower using my food processor.
While it’s an easy process, it does make a bit of a mess. If you want to skip this step, purchase fresh cauliflower rice or cauliflower crumbles in the produce section. Frozen cauliflower rice isn’t recommend for this recipe. Frozen is a great option however for this Parmesan Cauliflower Mash recipe.
Mistakes to Avoid
I was researching pointers for making cauliflower rice and found this web site with handy tips – Mistakes to Avoid When Substituting Cauliflower for Rice in Any Dish.
Tex-Mex Cauliflower Rice
Ingredients
- 1 head cauliflower (2 lbs.) cut into 1 inch florets (6 cups)
- 2 tbsp olive oil
- 1 shallot, minced
- 1-2 tsp cumin see notes
- 1-2 tsp chili powder see notes
- salt & pepper
- 1/2 cup chicken or vegetable broth optional
- 2 tsp fresh lime juice
- 2 tbsp fresh cilantro, minced
Instructions
- Working in batches, pulse cauliflower florets in food processor until finely ground into 1/4 – 1/8 inch pieces, scraping down sides of bowl as needed. Transfer to bowl.
- Heat oil in large saute pan over medium-low heat. Add shallot, cumin and chili powder and cook until shallot is softened, about 3-5 minutes. Stir in cauliflower, broth and salt & pepper, to taste. Cover and cook, stirring occasionally, until cauliflower is tender, 10-15 minutes.
- Uncover and continue to cook, stirring occasionally, until cauliflower rice is almost completely dry, about 3 minutes. Remove from heat and stir in cilantro, lime juice and additional salt & pepper, if desired.
Cathy, This one really looks good! I really appreciate all the nutrition info you supplied!
I bet you this is delicious and so much more healthy than a serving of rice. I’ll definitely try this one!
Start with 1 tsp each of the cumin and chili powder. Then taste and decide how much more to add. You can also use parsley or chives instead of cilantro to sprinkle on top.