Mexican Cauliflower Rice Bowl

Mexican Cauliflower Rice Bowl


Sorry for being so incredibly MIA lately. I’ve been swamped with making last minute wedding decisions (it’s in less than two months!!!!!), and auditioning. These past two weeks have been really great, but super busy. I found myself really missing my blog and sharing yummy ideas with you all! On that note, I’m glad to be back!!

I want to take a second and brag on my father in law. He has lost over 20 LBS by simply cutting out starches and replacing it with things like cauliflower Rice, and Zucchini spirals! HOW AWESOME IS THAT?! I love rice, oats, groats, quinoa, but sometimes it’s nice to replace it with a veggie.

Mexican Cauliflower Rice BowlMexican Cauliflower Rice Bowl

In honor of Cinco de Mayo, I wanted to feature a Mexican inspired recipe! This green beauty replaces starchy rice with cauliflower. The cauliflower is such an amazing substitution, and this bowl was not only tasty, but super low in calories and has zero refined carbs! Cauliflower for the WIN!

I knew that I wanted to create a yummy sauce to mix into my “rice” base. Now, I LOVE a good sauce, and this green sauce is KILLER.  It’s tangy, spicy, creamy and AMAZING. Am I tooting my own horn? Possibly, but I am now OBSESSED with this stuff!

Mexican Cauliflower Rice Bowl
Prep time
Cook time
Total time
This Green Mexican Cauliflower Rice Bowl is spicy, sweet, tangy and satisfying! Cauliflower replaces rice to create a low calorie, zero refined carb meal. This is low fat, low carb, vegan, paleo, and sugar free! Enjoy as a side dish or as a main course! Double or triple recipe and bring it to a party!
Cuisine: vegan
Serves: 1-2 servings
  • For the Bowl
  • 1½ cup Riced cauliflower
  • ⅓ cup onion chopped
  • ⅔ cup red bell pepper chopped
  • 1 medium portabella mushroom chopped
  • 1 clove garlic minced
  • 2 TBS water
  • ½ tsp cumin
  • salt and pepper to taste
  • Mango chopped
  • Cherry Tomatoes Chopped
  • For the Sauce
  • 1 cup kale chopped
  • 1 cup cilantro
  • ¼ cup coconut milk yogurt (I use SoDelicious Brand)
  • ¼ avocado
  • ½ jalapeno chopped
  • ½ garlic clove minced
  • juice of two limes
  • salt to taste
  1. Break cauliflower into florets
  2. Lightly blend until you get a “rice like” consistency- (makes about 2-3cups)
  3. Using a cheese cloth or a dish towel, squeeze excess water from cauliflower
  4. Transfer to a bowl
  5. Spray a skillet with non-stick cooking spray
  6. add water bell pepper, onion, mushroom and garlic. Cook over medium heat until veggies are soft
  7. add riced cauliflower, cumin, salt and pepper. Cook for another 2 minutes and set aside
  8. In a food processor, combine all sauce ingredients. Blend until smooth
  9. add sauce to rice mixture. Add tomato and mango. Mix well
  10. ENJOY!

I hope you all love this as much as I do. I think this would be the perfect side dish to serve at a party. I definitely will be bringing this to a BBQ sometime this summer :)


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