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healthy mexican cauliflower rice

Mexican Cauliflower Rice

  • Author: Maggie Michalczyk, RDN
  • Prep Time: 5 minutes
  • Cook Time: 8 minutes
  • Total Time: 13 minutes
  • Yield: 4 serings 1x
  • Category: easy meals
  • Method: sauté


Mexican cauliflower rice is a great low carb, plant-based meal or side that will be your new favorite way to eat cauliflower rice!


  • 1 head of cauliflower or 1 bag of riced cauliflower
  • 1 can of low-sodium or no salt added black beans, drained and rinsed*
  • 1 10 oz. can of petite diced tomatoes
  • 1 red, orange, or yellow pepper, diced
  • 2 jalapeños, diced
  • 2 tsp. cumin
  • 2 tsp. garlic powder
  • 1 tsp. chili powder
  • 1/2 tsp. crushed red pepper flakes (optional)
  • 1/2 tsp. salt
  • 1/4 tsp. pepper
  • 1/3 cup Mexican shredded cheese blend, or shredded cheddar cheese
  • 1/4 cup cilantro, roughly chopped
  • 1 avocado, diced


  1. In a medium sauté pan added canned tomatoes, rinsed and drained black beans, pepper and jalapeños. Stir around to sauté for about 2 minutes.
  2. Drain off any excess liquid on the pan, and add in riced cauliflower, cumin, chili powder, garlic powder, red pepper flakes, salt and pepper and cheese and cilantro.
  3. Sauté for about 3-4 minutes until the cauliflower is softened, but not mushy and the cheese is melted.
  4. Remove from heat and top with diced avocado, extra cilantro and enjoy!


* don’t skip the rinsing! This will ensure the liquid from the canned black beans won’t make your cauliflower soggy.