Mexican-style Cauli-Rice (can be Whole30, Paleo and grain-free)


Hi friends! You see I like to meal plan and know exactly what I will be making for dinner, because if I don’t I will literally stand in the kitchen or stare into the fridge full of food and not be able to think of one single thing I want to make and eat for dinner. By that time I am already hungry and yet nothing sounds good. And of course, if I ask my family they will usually say “I don’t know” or “whatever you want.” This is not helpful when you are indecisive yourself! I hope this happens to others and not just me?!

Our Tuesdays are usually busy, we go to our homeschool group for various classes most of the day and most days I have my plan and put something in the crockpot or have something easy to cook. I have to have dinner on the table right at 5:00 because I take my middle boy to karate and I have Zumba class.

Well, last Tuesday I failed to plan so I had to come up with something on the fly. So thankful for those Trader Joe’s Chile Lime Chicken burgers I had in the freezer! I popped them in the oven along with some chopped up sweet potato bites (recipe coming) and quickly decided to whip together my version of Mexican style rice only using healthier cauliflower rice instead of rice. Guys, seriously if you are not replacing some of your rice dishes with riced cauliflower you really should try. It’s a great way to incorporate more veggies into your meals and it just tastes delicious! Ok, so I will stop going on about it and just give you the actual recipe. If you leave out the corn the recipe is whole30, paleo friendly and grain-free if that matters to you. Hope you enjoy!


Mexican-Style Cauli-Rice


1 cup each peas, chopped carrots, green beans, corn (or use a 16oz bag of mixed veggies) (leave the corn out to make it grain-free)

1 med onion chopped

3 cups riced cauliflower (or 2 12oz bags of riced cauliflower, frozen or thawed)

4 Tbsp tomato paste

2 tsp chili powder

2 tsp cumin

2 tsp garlic powder

1 tsp sea salt or adjust to taste

1 Tbsp oil of choice


Start by heating a large skillet over medium heat and pour in about a tablespoon of your oil of choice( I use avocado oil). Then add your onions and cook for 2-3 minutes, add your veggies and cook 5 more minutes.

Then add the riced cauliflower and continue to cook for 10 minutes, stirring occasionally so it doesn’t stick. Add the rest of the ingredients and stir until all combined and heated through which took me about 5 minutes. Serve and enjoy!



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