Low Cal Mexican (Cauliflower) Rice - Taco Not Included

Reader beware: The rest of the taco doesn't magically appear once you make the rice. This is a tasty side dish, or can be used inside of tacos, burritos, salads, or bowls. All the flavor for a quarter of the calories! Enjoy!


  • 2 tbsps vegetable oil

  • one medium head of cauliflower

  • 1/2 medium onion

  • 1 large carrot

  • 2 cloves of garlic

  • 1 jalapeno pepper

  • .25 cup tomato sauce

  • 1 cup of water

  • salt, pepper, cumin, paprka (or anything else that you think might make it tasty)


  1. If you have a food processor, quarter the cauliflower and pulse until it looks like rice. If you don’t, you can use a grater, but be prepared to use some elbow grease. Option three is chopping into very small pieces. The effect we’re going for is rice.

  2. Heat the oil in a large skillet (or wok) on medium-low.

  3. Add onion, garlic, and carrots and cook for five minutes on low.

  4. Add the cauliflower, stir, and cook for ten minutes on medium-low.

  5. Once the cauliflower is cooked, add the liquids and spices.

  6. Cook on low for 10 minutes.

  7. Voila!

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