Mexican Cauliflower Rice (Coliflor Arroz Rojo) |

Mexican Cauliflower Rice (Coliflor Arroz Rojo)

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.
Course Side Dish
Cuisine Mexican
Keyword cauliflower rice, mexican cauliflower rice
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 6 servings
Calories 71kcal
Author Beth Hornback


  • 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)


  • 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.
  • 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.
  • Increase the heat to high, and add the cauliflower, onion, and garlic.
  • Cook for 6-8 minutes, stirring often, until the moisture is evaporated and the cauliflower is light and fluffy.


Serving: 1serving | Calories: 71kcal | Carbohydrates: 10.7g | Protein: 3.4g | Fat: 2.8g | Sodium: 452mg | Sugar: 4.7g | Vitamin A: 50IU | Vitamin C: 99mg