Mexican Cauliflower Rice

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Mexican Cauliflower Rice


  • 4 cups cauliflower crumbles
  • Splash chicken broth or water
  • 1/2 medium onion, finely diced
  • 2 medium plum tomatoes, diced
  • 2 garlic cloves, minced
  • 2 tbsp tomato paste
  • ½ tsp cumin
  • ¼ tsp smoked paprika
  • ¼ tsp cayenne pepper
  • 1 tsp salt
  • Freshly ground black pepper, to taste
  • Chopped cilantro


  1. Heat skillet over medium-high heat. When hot, add the onions and tomatoes, and sauté until just tender, about 2-3 minutes, along with a little water or chicken broth.
  2. Add the garlic and cauliflower and sauté until the cauliflower is just tender, about 2 minutes.
  3. Add the tomato paste, cumin, paprika, cayenne, salt and pepper.  Stir to evenly coat the vegetables and cook for 1 minute or until heated through.
  4. Add chopped cilantro and serve.

Makes about 2 servings.


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