Make your own favorite Mexican restaurant red rice easily at home in 25 minutes or less! This Mexican cauliflower rice is a healthier option that will quickly become an all-time family favorite!
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Prep cauliflower: On a clean work surface, cut the cauliflower into 1-inch florets. Working in batches, add the florets to a food processor or standing blender. Pulse until the cauliflower florets resemble rice, about 8-12 pulses. (DO NOT OVER PROCESS!) Transfer cauliflower ‘rice’ to a large bowl and continue to process remaining florets. Set the bowl of cauliflower rice to the side.
Sauté the vegetables and seasonings: Heat the oil in a large saucepan over medium heat. Once the oil is shimmering, add the onion and jalapeno (or serrano). Season to taste with salt and pepper. Cook, stirring frequently until onions are soft, about 3 minutes. Add the garlic, cumin, paprika and chili powder. Stir and cook until fragrant, about 30 seconds – 1 minute. Add in the tomato paste and cook, stirring frequently until tomato paste is caramelized and fragrant, about 1-2 minutes. Add the cauliflower, corn and tomatoes. Cook, stirring, for 2 minutes.
Add the liquid and cook covered: Add the stock and season to taste with salt and pepper. Stir to combine. Cover the pan and reduce heat to medium-low. Cook, COVERED, for 4 minutes.
Uncover and continue to cook: Uncover the pan and continue to cook, stirring occasionally until the cauliflower is tender and the liquid is absorbed, about 4-5 minutes.
To serve: Remove pan from heat and stir in fresh cilantro. Taste and adjust for seasoning with salt and pepper. Serve with lime wedges and optional garnishes on side. Enjoy!
Recipe Yield: approximately 5 cups
Nutritional information is an approximation and based upon 8 servings.