Mexican Cauli Rice

Mexican Cauliflower Rice

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Beef, cauliflower rice, tomatoes and other ingredients blend to make this low-carb dish. We are using chili, cumin, oregano and other seasonings to create a true south of the border flavor in every mouthful.


  • 6 oz (170g) lean ground beef
  • 1 chopped small yellow onion
  • 2 minced garlic cloves
  • 1 tablespoon olive oil
  • 1 small cauliflower
  • 1 1/2 cups (375ml) chicken or beef broth
  • 1 tablespoon tomato concentrate or 4 oz (120g) canned tomatoes in juice
  • Pinch each of chili powder, cumin and dried oregano
  • Salt and black pepper, to taste
  • 5 oz (140g) canned corn kernels (optional)
  • Small handful grated carrot (optional)
  • Sour cream, to serve (optional)
  • Cilantro, to serve (optional)


  1. First pour a splash of oil into a pot and heat it up.
  2. Next add the meat, onion and garlic.
  3. Cook over a low-medium heat, stirring occasionally.
  4. Meanwhile break your cauliflower into florets and whiz them in a food processor until rice grain-sized.
  5. Once the beef is browned all over, add the cauliflower to the pot.
  6. Cook for a few minutes.
  7. Add the broth, tomato, chili powder, cumin and oregano.
  8. Grind in some salt and black pepper.
  9. If you like, you can also add corn and/or carrot at this point.
  10. Give the mixture a good stir and then simmer for 30 minutes or until everything is tender.
  11. Adjust the seasonings.
  12. Serve hot, with sour cream and/or cilantro if liked.


This has about 20 carbs per portion without the corn and sour cream.