Whole 30 Whole30 Mexican Cauliflower Rice
This vibrant, smoky side dish proves you don't have to miss regular rice when cauliflower gets this much flavor. A full head of cauliflower is pulsed into tender, rice-sized pieces, then tossed in a skillet with jalapeño, onion, garlic, cumin, chili powder, and smoked paprika until every grain is coated in bold, Mexican-inspired spice. Drained diced tomatoes and a splash of chicken broth bring it all together before the liquid cooks off, leaving you with fluffy, perfectly seasoned "rice" that holds its own as a side or a base. The finish of fresh lime juice and cilantro is what really makes it sing — bright and punchy against all that warmth. Every single ingredient here is compliant right out of the gate, so there's no swapping, substituting, or label-squinting required. It serves four and comes together in one skillet, which means less cleanup and more time actually enjoying your meal. Sliced avocado on top takes it from weeknight staple to something you'd genuinely be proud to put on the table.
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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
- ½ tsp salt
- ¼ tsp black pepper
- 1 can (14.5 oz) diced tomatoes, drained
- ¼ cup chicken broth
- ¼ cup fresh cilantro, roughly chopped
- 2 tbsp fresh lime juice (from about 1 lime)
For serving
- 1 avocado, sliced (optional)
- lime 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. Alternatively, grate the florets on the large holes of a box grater. You should have about 5–6 cups of cauliflower rice.
- 2
Heat the avocado oil in a large (12-inch) skillet over medium 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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