One of the many reasons I love this Paleo Mexican cauliflower rice dish is because it helps to support a low carb and keto lifestyle while staying Whole30 friendly! It is loaded with warm and yummy spices, is so easy to make, and is perfection as a side dish to tacos, in a brimmed out burrito bowl, or with your favorite Mexican inspired dish!
¼ cup Grass-Fed Ghee
¾ cup No Sugar Added Salsa
1-2 Tbsp Jarred Chilis opt
1 tsp Chili Powder
½ tsp Smoked Paprika
½ tsp Ground Cumin
¼ tsp Chipotle Powder opt
½ tsp Real Kosher Salt
½ tsp Ground Black Pepper
¼ cup Fresh Cilantro minced
24 oz Cauliflower Rice *
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Q: Is it best to use fresh or frozen cauliflower rice to make Mexican cauliflower rice?
A: You can use either, I prefer the convenience of frozen, especially during busy weeks, however, fresh is super tasty too!
Q: How long will Mexican cauliflower rice keep once it’s been made?
A: Store your leftovers in an airtight container in the fridge up to 3-days!
Q: How do I know when my salsa mixture has reduced enough before adding the riced cauliflower?
A: You want to reduce it by half, it should have thickened and be the consistency of a thick salsa. You want to cook off excess moisture to concentrate the flavors because the riced cauliflower will add more moisture and the less moisture in the pan, the less soggy the Mexican cauliflower rice will be.
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I am a holistic nutritionist with an auto-immune disorder, a love of cooking, and a passion for holistic health.
Sharing what I make and eat with all of you…in hopes that you find inspiration here to fuel your body and feel your best with nutrient dense whole foods and clean eating.