Isabel Eats · by Isabel Orozco-Moore★ 4.6 (53)
Mexican Cauliflower Rice
NUTRITION · PER SERVING25M COOK
CAL 4%·PRO 4%
CARBS 8G41% OF CAL
2G FIBER4G SUGAR2G OTHER
FAT 5G56% OF CAL
1G SAT4G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Cauliflower rice cooked with onion, tomato, and Mexican spices like cumin and paprika, flavored with tomato paste and broth. A lighter, low-carb alternative to traditional Mexican rice with authentic flavor.
sidemexican⚙️ food processor🍳 skilletdairy freegluten free
View the full recipe on Isabel Eats →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 1 large cauliflower
- 2 tablespoons olive oil
- 1 medium onion, (chopped)
- 1 roma tomato, (chopped)
- 1 teaspoon minced garlic ((about 2 cloves))
- 3/4 cup vegetable or chicken broth
- 1 1/2 tablespoon tomato paste
- 1/2 teaspoon salt
- 1/4 teaspoon paprika
- 1/4 teaspoon ground cumin
At a glance
PER SERVING · TIME 25M
CAL 4%·PRO 4%
CARBS 8G41% OF CAL
2G FIBER4G SUGAR2G OTHER
FAT 5G56% OF CAL
1G SAT4G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 15m
- Sodium
- 295mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 294mg
- Calcium
- 26mg
- Iron
- 0.46mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 295MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.