Mexican Cauliflower Rice (Coliflor Arroz Rojo) |

Mexican Cauliflower Rice (Coliflor Arroz Rojo)

  • Author: Beth Hornback
  • Prep Time: 5 minutes
  • Cook Time: 10 minutes
  • Total Time: 15 minutes
  • Yield: 6 servings 1x
  • Category: Side Dish
  • Cuisine: Mexican


You can make this Mexican Cauliflower Rice in only 15 minutes with just 5 ingredients! A wonderful low-carb alternative to the classic side dish.



  • 1 large head cauliflower (shredded or finely ground)
  • 1/2 white onion (shredded or diced)
  • 2 cloves garlic (shredded or minced)
  • 1 tablespoon olive oil (optional)
  • 4 tablespoons tomato paste
  • 1 jalapeño or serrano chile (halved (optional), or sub 1 small can of diced green chiles)
  • 1 teaspoon salt (or more to taste)


  1. Shred cauliflower, onion, and garlic using the shredding disc on a food processor. Alternatively, pulse in a food processor using the S-blade until finely ground into pieces slightly larger than cooked rice.
  2. Heat a large sauté pan or skillet over medium heat and stir in the tomato paste, chile halves, and salt, and cook for a minute to flavor the oil.
  3. Increase the heat to high, and add the cauliflower, onion, and garlic.
  4. Cook for 6-8 minutes, stirring often, until the moisture is evaporated and the cauliflower is light and fluffy.