This easy Mexican-inspired cauliflower rice brings bright flavor without grains. Use fresh or frozen riced cauliflower—the pan technique keeps it tender and flavorful. It pairs beautifully with seasoned taco meat, guacamole, salsa, or a creamy cilantro-lime dressing for a complete, satisfying meal.

Quick Facts

• Prep time: 5 mins
• Cook time: 10 mins
• Total time: 15 mins
• Servings: 4
• Calories per serving: 156 kcal
• Cuisine: Mexican-inspired
• Course: Side dish

Ingredients

• 3 tablespoons coconut oil (olive oil or ghee can be substituted)
• 1 12-ounce bag fresh or frozen riced cauliflower
• 1 8-ounce can tomato sauce
• 1/2 cup chicken broth (use vegetable broth for a vegan option)
• 1 tablespoon chili powder
• 1 teaspoon salt
• 1 teaspoon ground cumin
• 1/2 bunch cilantro, finely chopped

Instructions

1. Heat the coconut oil in a large skillet over medium heat until melted and shimmering.
2. Add the riced cauliflower and cook, stirring occasionally, for 3–4 minutes to remove raw edge and warm through.
3. Stir in the tomato sauce, chicken (or vegetable) broth, chili powder, salt, and cumin. Increase heat to medium-high and bring the mixture to a gentle boil.
4. Reduce heat to medium, cover the skillet, and simmer for 10–15 minutes, or until the liquid is absorbed and the cauliflower is tender. If using frozen cauliflower rice, allow a few extra minutes of cooking time.
5. Remove from heat and stir in the chopped cilantro. Taste and adjust seasoning if needed, then fluff the rice with a fork before serving.

Notes & Serving Suggestions

This cauliflower rice is a versatile side—serve it under seasoned taco meat for Taco Tuesday, use it as the base for a burrito bowl, or offer it alongside grilled chicken and roasted vegetables. Try it topped with avocado, fresh salsa, or a drizzle of creamy cilantro-lime dressing for extra brightness.

Storage: Cool completely, then refrigerate in an airtight container for up to 4 days. Reheat gently in a skillet with a splash of broth or a little oil to restore moisture. For longer storage, freeze in a shallow airtight container for up to 2 months; thaw overnight in the refrigerator before reheating.

Nutrition (per serving)

• Calories: 156 kcal
• Carbohydrates: 12 g
• Protein: 4 g
• Fat: 12 g
• Saturated fat: 1 g
• Polyunsaturated fat: 3 g
• Monounsaturated fat: 7 g
• Trans fat: 0.04 g
• Cholesterol: 1 mg
• Sodium: 1041 mg
• Potassium: 700 mg
• Fiber: 5 g
• Sugar: 5 g
• Vitamin A: 845 IU
• Vitamin C: 81 mg
• Calcium: 56 mg
• Iron: 2 mg