Go Back
+ servings
Multiple servings of low-carb spicy Mexican Fiesta Cauliflower Rice

Mexican Fiesta Cauliflower Rice

Cauliflower 'rice' is all the rage and there's no question why.  It's a great alternative to traditional rice for those wishing for a grain-free option or to get more vegetables into their meals.  The bold Mexican flavors make this recipe a favorite for everything from a side dish to main for building a delicious bowl recipe.
Course Side Dish
Cuisine American
Keyword mexican cauliflower rice
Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings 6 cups
Calories 72kcal
Author Toni Dash


  • 1 large head Cauliflower
  • 2 tablespoons Olive Oil
  • 1/2 medium Red Onion peeled and chopped
  • 1 large Garlic Clove
  • 1/2 medium Sweet Pepper (any color) chopped
  • 1 small Jalapeno Pepper stem removed, seeds scrapped out (and discarded), diced
  • 1 cup Corn Kernels fresh or frozen and thawed
  • 1 cup fresh chopped Tomato
  • 1 teaspoon ground Cumin
  • 1/8 teaspoon Cayenne Pepper
  • 1/2-1 teaspoon Kosher Salt to taste


  • Cut the cauliflower head into quarters. Cut off the bottom stalk, cut out any stalk inside the cauliflower head and break or cut into florets. Process 2-3 batches through a food processor processing the cauliflower into rice or couscous size pieces. TIP: doing this in batches ensures the cauliflower will end up uniform in size.
  • Heat a large non-stick skillet over medium-high heat. Add the oil. When hot add the onion and sauté until translucent (about 5 minutes). Add the garlic and sauté 2 minutes more or until garlic is fragrant.
  • Add the remaining vegetables and spices. Sauté to coat all the vegetables and allow to cook, covered stirring occasionally, until the cauliflower is cooked (about 5 minutes). Add salt to taste.  Serve immediately.


Calories: 72kcal | Carbohydrates: 6g | Protein: 1g | Fat: 5g | Sodium: 247mg | Potassium: 123mg | Fiber: 1g | Sugar: 1g | Vitamin A: 545IU | Vitamin C: 16.7mg | Calcium: 6mg | Iron: 0.5mg