Get your mexican food fix while on a diet with this mexican style cauliflower rice. It is gluten free, dairy free, Paleo and Whole30 compliant and 100% insanely delicious!
You can take the girl out of Texas but you can’t take Texas out of the girl. I have been gone from where I was born and raised now for over 10 years, but there is just something that will always seem like home when I am there. One observation I have made since living in seven states and traveling through countless others, since I have been gone, is that the food in Texas really is just better. I mean really. It’s delicious. And on every corner.
I distinctly remember one time when we were moving across the country and drove though probably 15 states, there was not more than a McDonald’s and Burger King for the first 15 hours of the drive. Then we crossed the border of Texas and all of a sudden it was like a ray of heaven shown down and boom. Delicious food everywhere. Even in the middle of NOWHERE!
Another thing I love about Texas food is that even the fast food can be really great! If you ever find yourself driving through Texas and see a Rosa’s Cafe, do yourself a favor. Stop immediately, go in and order the taco plate with 3 soft chicken tacos. Oh my stomach started rumbling just thinking about it.
Anyway, I have had to seriously evaluate my love for mexican food on the whole30 diet. (You can see why I decided to do it here) I knew it was going to have to happen. Much kitchen experimentation ensued and the outcome was some pretty stellar fajita seasoning mix (paleo and whole30 compliant of course!) Since I dreamed up some mexican inspired main dishes that would hit the spot, I knew I had to figure out something to fill in for the primo mexican food side dish, rice.
I had made cauliflower rice a few times and thought it just might be able to transformed into a recipe that would give me my fix. Oh and it did. Although I will totally admit that cauliflower rice is no dead ringer for real rice, it does give you the texture you crave when the real thing is forbidden. Even though it is different, it is still really good!
Mexican Cauliflower Rice has become a favorite at our house these days. It is quick to throw together and super healthy. You can even customize it with anything extra you like.
You can read the detailed instructions in the printable recipe below, but the basic idea is that you take your raw cauli rice, onion, bell pepper, tomato paste, fajita seasoning, and whatever extras you want and throw it in a skillet with hot oil to pan fry it. I added chopped zucchini in because we have TONS of it this time of year and it was delicious! If you don’t have it or don’t want it, you can leave it out too. You cook it on high so it doesn’t get mushy and once it starts to brown give it a flip with a wide spatula. You let it brown and flip 3-4 times then right before you take it off the heat, stir in the fresh chopped cilantro.
This is just so good. And so crazy healthy. You can’t beat that combo!
- 3 cups raw cauliflower rice
- ½ yellow onion, diced
- ½ cup chopped cilantro
- 1 cup finely diced zucchini (optional)
- 1 red bell pepper, diced (optional)
- 1 Tbsp fajita seasoning
- 1 Tbsp tomato paste
- 2 Tbsp olive oil
- Heat the oil in a large skillet on high heat. Add cauliflower, onion, zucchini, bell pepper and fajita seasoning and mix well.
- Mix in the tomato paste until evenly distributed and then spread the rice evenly over the skillet and let cook until it starts to brown, 3-5 minutes.
- Once the bottom starts to brown, stir the rice, even it out again and let bottom brown again. Repeat 3-4 times. The longer it cooks, the more quickly the bottom will brown.
- Once it is cooked through, and browned to your liking, stir in the chopped cilantro and serve hot.