Mexican Cauli-Rice

I was raised on Mexican food in Texas, and I love it beyond words. However, the VAST majority of Mexican food is decidedly NOT Whole30-friendly. I was craving my comfort food and quickly figured out how to make my 5 Ingredient Fajitas with the help of these lovely turmeric wraps. My normal recipe for what my friends and family call “Bourgeois Guac” needed no alteration. My obstacle was rice – I needed it. The following recipe is my solution. I tweaked my mother’s version of slow-cooked Mexican rice and was blown away by the results. If you keep the “rice” a little firm, it tastes even better than the carb-laden regular version due to the variance in textures, the complex flavor profile, and just the right amount of spice. Fun twist: Try the sauce over chicken and bake it in the oven or slow cooker for a surprisingly zingy version of the ever popular “salsa chicken” people are always pinning.


Yield: 6-8 servings

Time: About 45 minutes prep and cooking time


  • 1 small can tomato paste+2 cans water OR 1 can low-sodium v8
  • 1 bell pepper, chopped (I use green for color)
  • ½ onion, chopped
  • 1 tomato, chopped
  • 3 cloves garlic, chopped
  • 1 tsp-tbs achiote paste (depending on taste), crumbled to combine
  • 1 tsp chile blend or cayenne
  • 1 tsp smoked paprika
  • 1 tsp cumin
  • Juice of 1 lime
  • 1 head cauliflower
  • 1 tsp avocado oil

Combine all sauce ingredients in saucepan, cover and simmer for at least 30 minutes on medium-low for flavors to combine and liquid to reduce slightly.

Clean and cut up raw cauliflower into chunks, then pulse cauliflower in food processor until “rice-like” consistency is reached (two or three pushes of the button should do it). Sautee in oil in large skillet on medium heat until softened but not soggy, about ten minutes.

Pour sauce over “rice” and stir to combine. After five minutes of mingling together, the rice and sauce should be ready to be stuffed in your face with abandon.

Mexican CauliRice


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