Gluten-Free Vegan Spicy Mexican Cauliflower Rice

This plant-based Gluten-Free Vegan Spicy Mexican "Spanish" Cauliflower Rice recipe is an easy, healthy one-pot meal that's ready in less than 20 minutes and is Medical Medium® compliant. Enjoy it as a side dish or wrapped in a burrito for a quick and easy meal! 

Here's Why This Recipe Works

My top 3 favorite reasons:

1. Ready in Under 20 Minutes
2. A One-Pot Meal
3. Made with Clean, Real Food Ingredients

If you're ready for an easy, healthy one-pot recipe that's ready in under 20 minutes, this one is for you!

The first time I threw this together, I made it for myself for a quick lunch.

I loved it so much that I made it again for my family - who happens to not be too fond of cauliflower rice.

But guess what?

They had no idea it was cauliflower rice and not regular white rice and even asked me to make it again.

I served it to them in burritos made with gluten-free tortillas and they probably didn't notice the switch because there is so much flavor going on to even notice the cauliflower rice!

It's made with fresh, organic veggies like onions, jalapenos, tomatoes, garlic, and cilantro and is plant-based, vegan, gluten-free, dairy-free, soy-free, nut-free, paleo-friendly, keto-friendly (approximately 10 net carbs), and is Medical Medium® compliant.

You'll love how easy it is to pull this versatile dish together to use as a side dish, to make burritos, or even in quesadillas.

How To Make This Recipe: Step-by-Step Instructions

This Spicy Gluten-Free Vegan Mexican / Spanish Cauliflower Rice recipe is a one-pot dish that's super easy to make!

Step 1: Prep the Veggies

Firstly, dice your veggies into small pieces. I like mine as small as possible, but you can cut them into the size that you prefer.

Step 2: Prepare the Cauliflower Rice 

Secondly, if you will be using fresh cauliflower, there's an extra quick step you'll need to add.

For example, cut the cauliflower into bite-size florets, add them to a food processor, and process until it becomes a "rice" consistency.

After you've processed the "rice", you'll need to squeeze it to remove any excess water.

For example, I take a handful at a time from the food processor and squeeze it in my fist and drain the excess water into a small bowl to discard.

Step 3: Saute' the Veggies

Thirdly, saute' the onions, garlic, and cauliflower until they are soft before adding the remaining ingredients.

Step 4: Add Remaining Ingredients + Simmer  

Lastly, once the onions and cauliflower are soft from sautéing, add the remaining ingredients and spices and stir everything together.

Taste and adjust the seasonings to your preference.

That's it!

Karielyn Expert Tips + Ingredient Substitutions 

Cauliflower Rice. You can use either fresh cauliflower or frozen cauliflower rice. I use frozen organic cauliflower rice (primarily because I'm lazy!) and I always have at least 5 or more bags in my freezer at all times. However, you could also use cauliflower rice that you make with a food processor with a head of fresh cauliflower. If you use fresh, just make sure you let it simmer long enough for it to get soft.

Tomatoes. Any variety will work and if you're in a bind, you can use organic canned diced tomatoes. Just make sure you buy a brand in a glass jar or BPA-free can.

Onions. I like to use organic white onions in this recipe. You can use any variety, however, I wouldn't recommend "sweet" onions.

Avocado Oil. This can be substituted with organic extra-virgin olive oil.

Jalapeno + Cayenne Pepper. This is a "spicy" recipe, but you can make it "mild" by reducing or omitting the jalapeno and/or cayenne pepper.

Himalayan Pink Salt. This is my salt of preference but it can always be substituted with sea salt.

Seasonings. Taste the rice and adjust the seasonings to your preference.

Want More Healthy Plant-Based Cauliflower Rice Recipes?

Check out these:

• Gluten-Free Vegan Roasted Cauliflower Steaks with Lemon Dill Tahini Dressing 
• Cilantro and Lime Cauliflower Rice
• Vegan Mushroom Cauliflower Rice Risotto
• or my After The Cleanses™ Medical Medium® Compliant Meal Plan Program with 42 plant-based vegan + gluten-free recipes made with clean, real food ingredients just like this one that you will love!

Did You Make This Recipe?

I'd love to hear about it! Please give it a rating and leave a comment below...it would make my day! : )

Gluten-Free Vegan Spicy Mexican Cauliflower Rice

This Gluten-Free Vegan Spicy Mexican Cauliflower Rice recipe is an easy, healthy one-pot meal that's ready in less than 20 minutes. Enjoy it as a side dish or wrapped in a burrito for a quick and easy meal!

{ Plant-Based | Vegan | Gluten-Free | Dairy-Free | Nut-Free | Keto-Friendly | Paleo-Friendly | Medical Medium® Compliant }

5 from 6 votes

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Prep Time: 10 minutes minutes

Cook Time: 5 minutes minutes

Total Time: 15 minutes minutes

Yields: 4 servings

Calories : 91

Equipment

• Non-Toxic Skillet

Ingredients

For the saute':

• ▢ 1 cup organic white onion (diced)
• ▢ 2 organic jalapenos (diced)
• ▢ 3 cloves organic garlic (freshly crushed)
• ▢ 2 teaspoons 100% pure avocado oil

For the cauliflower rice:

• ▢ 3 cups organic cauliflower rice
• ▢ 2 cups organic tomatoes (diced)
• ▢ 4 teaspoons organic green onions (sliced thin)
• ▢ 2 teaspoons organic fresh cilantro (diced)
• ▢ 1 teaspoon organic ground paprika
• ▢ 1 teaspoon organic ground cumin powder
• ▢ 1 teaspoon organic chili powder
• ▢ 1 teaspoon Himalayan pink salt
• ▢ ½ teaspoon organic cayenne pepper

US Customary - Metric

Instructions

Prep the veggies:

• Dice the onions, jalapenos, green onions, garlic, and cilantro.

Saute the veggies:

• Add the avocado oil, diced onions, diced jalapenos, and garlic to a skillet and lightly saute' on low-medium heat for 2-3 minutes, or until the onions are soft.

For the cauliflower rice:

• Add the remaining ingredients, stirring until well combined (for about 2-3 minutes) to make sure the cauliflower is soft and everything is evenly heated.
• Taste and adjust seasonings to your preference.
• Optional: garnish with extra chopped green onions or cilantro.

Recipe Notes

Cauliflower Rice: Fresh or frozen cauliflower rice will work. If you don't like cauliflower rice and still want to make "Mexican Rice", you can substitute the cauliflower rice with regular organic white rice in the same amount.

Tomatoes: Fresh organic diced tomatoes are best, but you can also use organic diced tomatoes in a glass jar or BPA-free can if you are short on time.

Avocado Oil: This can be substituted with organic extra-virgin olive oil. For an oil-free option, you could also use (2) tablespoons of organic veggie broth. Just make sure it doesn't contain citric acid.

Onions: I like to use organic white onions in this recipe. You can use any variety, however, I wouldn't recommend "sweet" onions.

Seasonings: Taste the rice and adjust the seasonings to your preference.

Jalapeno + Cayenne Pepper: Reduce or omit if you don't like spicy or will be serving this dish to children.

Himalayan Pink Salt: This is the salt of my preference, but you can always use sea salt.

Nutrition Information

Serving: 1svg | Calories: 91kcal | Carbohydrates: 15g | Protein: 4g | Fat: 3g | Sodium: 633mg | Fiber: 5g | Sugar: 6g | Calcium: 58mg

Course:Main Course

Cuisine:American

Recipe Author: Karielyn Tillman

Copyright Notice

The notes, instructions, and photographs for this recipe are copyrighted material and are protected under the Digital Millenium Copyright Act (DMCA). They cannot be used legally without my written permission.

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