Mon. May 20th, 2024
Keto Mexican Cauliflower Rice

The entire family will enjoy this simple and fast Keto Mexican Cauliflower Rice, which only requires 5 ingredients! Naturally paleo, low-carb, and whole30-friendly too!

I am here for Mexican food pretty much every night of the week, whether it’s Mexican Monday, Taco Tuesday, or Fiesta Friday.

In Canada, we didn’t eat a lot of Mexican food, but when I arrived to the United States, I pretty much fell in love with the cuisine after trying a chipotle burrito bowl with its cilantro lime cauliflower rice bliss. After that, it was exclusively Mexican food for me.

Mexican shakshuka, tuna-stuffed zucchini boats, and even Mexican lasagna with zucchini have all been served to us.

Making Cauliflower Rice

Are you a fan of Asian and Indian cuisine’s rich, delicious sauces and stir-fries? Are you still hungry? I am, after all. If this has your attention, you should be aware of one of my favorite varieties of rice—cauliflower rice!

Yes, you read that correctly. I can’t wait for you to give my Keto Mexican Cauliflower Rice a try.

It is the ideal low-carb alternative to conventional rice, pasta, or potatoes because it is adaptable, simple to prepare, and moderate in flavor. Simply follow the directions I provided in my post on how to rice cauliflower to create it. This is how to do it:


Your cauliflower head should be thoroughly cleaned and dried with a paper towel.

Cut Cauliflower should be chopped into big pieces. If using a cheese grater, shred the cauliflower chunks into rice-like shapes. Eliminate moisture Your uncooked cauliflower rice should be transferred to a large piece of paper towel or a clean kitchen towel, and any extra moisture should be carefully pressed and patted out.

As a result, your Keto Mexican Rice meal won’t get too mushy.


  • 2 pounds of floretized cauliflower (about 1 head)
  • 2 tablespoons of olive oil
  • 1 cup of your favorite salsa and 2 teaspoons of fajita seasoning
  • To taste, 1/4–1/2 tsp of salt (I like 1/2 tsp, but Mr. FFF thinks that’s too much).
  • diced 1/2 cup of cilantro
  • citrus juice, fresh


  1. In a powerful food processor, pulse the cauliflower.
  2. On medium-high heat, warm the oil in a big pan. Rice should be added and cooked while gently stirring until golden brown. roughly 5–6 minutes
  3. Cook for one minute after adding the salt (to taste) and fajita seasoning.
  4. About 3–4 minutes after adding the salsa, the rice will start to dry up.


Calories: 109.2kcal
Carbohydrates: 10.5g
Protein: 3.5g
Fat: 7.2g
Saturated Fat: 1g
Polyunsaturated Fat: 0.8g

By admin

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