Paleo Mexican Cauliflower Rice
Cauliflower rice done right is genuinely satisfying, and this Mexican-spiced version proves that skipping grains doesn't mean skipping flavor. A whole head of cauliflower gets pulsed down to rice-sized pieces, pressed dry, and then toasted in a hot skillet until the edges start to caramelize — that step alone makes all the difference in texture. Jalapeño, garlic, cumin, chili powder, and smoked paprika build a bold, layered base, while drained diced tomatoes and chicken broth pull everything together into something that tastes far more complex than the ingredient list suggests. The key to avoiding mushy results is that moisture-removal step before the cauliflower ever hits the pan, so don't skip pressing it in a kitchen towel. A squeeze of lime and a handful of fresh cilantro at the end brighten the whole dish and make it feel restaurant-worthy. This makes four servings, so it's just as practical for a weeknight side as it is for meal prep alongside grilled chicken or steak.
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Learn more →Ingredients
4 servings
- 1 medium head cauliflower (about 2 lbs), cut into florets
- 2 tbsp avocado oil
- ½ medium white onion, finely diced
- 1 jalapeño, seeded and finely diced
- 3 cloves garlic, minced
- 1 tsp ground cumin
- 1 tsp chili powder
- ½ tsp smoked paprika
- 1 can (14.5 oz) diced tomatoes, drained
- ¼ cup chicken broth
- ¾ tsp kosher salt, plus more to taste
- ¼ tsp black pepper
For serving
- 2 tbsp fresh cilantro, roughly chopped (optional)
- 1 lime, cut into wedges (optional)
Instructions
- 1
Working in two batches, pulse the cauliflower florets in a food processor until broken down into rice-sized pieces, about 8–10 short pulses per batch. Spread on a clean kitchen towel or paper towels and press firmly to remove as much moisture as possible.
- 2
Heat the avocado oil in a large (12-inch) skillet over medium-high heat until shimmering. Add the onion and jalapeño and cook, stirring occasionally, until softened and the onion is translucent, about 4–5 minutes.
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