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Mexican-Style Cauliflower Rice

Mexican-Style Cauliflower Rice

By Calvin CoxApril 22, 2022

  • Makes
    4 to 6 servings
  • Cook Time
    40 minutes
  • Rating

The best cauliflower rice starts by pulsing chunks of the vegetable to bits in a food processor. It’s quick and easy to do, and the “rice” has fresher flavor and better texture (because the pieces are more even in size) than store-bought fresh or frozen riced cauliflower. For this side dish, we took inspiration from Mexican arroz rojo, which cooks rice in a puree of tomatoes and aromatics plus chicken broth, ingredients that supply hearty, satisfying flavor. Since cauliflower rice doesn’t require liquid for cooking, we depend on umami-rich tomato paste plus a few spices to add savoriness and depth. Peas, a common addition in Mexican rice, add sweetness and pops of color. We add cilantro for fresh, herbal notes.

Tip

Don’t forget to pat the thawed peas dry so their moisture doesn’t turn the “rice” soft and soggy. Cooking it to the point of crisp-tender, and no further, also helps ensure the “rice” has the best texture.

Ingredients
  • 1 ½

    pound head cauliflower, trimmed and chopped into 1- to 1½-inch chunks

  • 3

    tablespoons grapeseed or other neutral oil

  • 1

    small white onion, chopped

  • 2

    tablespoons tomato paste

  • 2

    medium garlic cloves, finely chopped

  • 2

    teaspoons ground coriander

  • ¾

    teaspoon chipotle chili powder

  • Kosher salt and ground black pepper

  • ½

    cup frozen peas, thawed and patted dry

  • ⅓

    cup lightly packed fresh cilantro, chopped

  • Lime wedges, to serve

Step 1

Add enough cauliflower to fill a food processor about halfway. Pulse until the pieces are smaller than peas but larger than grains of rice, 3 to 5 pulses; do not over process (it’s fine if the “rice” is somewhat uneven). Transfer to a medium bowl and repeat until all of the cauliflower has been processed; you should have about 4 cups.

Step 2

In a 12-inch nonstick skillet over medium-high, heat the oil until shimmering. Add the onion and cook, stirring occasionally, until softened and beginning to brown, 3 to 4 minutes.

Add the tomato paste, garlic, coriander and chipotle powder, then stir to coat the onion with the tomato paste. Cook, stirring, until fragrant, 30 to 60 seconds.

Add the cauliflower rice and ½ teaspoon each salt and pepper, stirring to coat the cauliflower in the tomato paste, then cook, stirring often, until the “rice” is tender-crisp, 4 to 5 minutes.

Step 3

Add the peas and cook, stirring, until the peas are warmed through, 1 to 2 minutes. Off heat, taste and season with salt and pepper. Transfer to a serving dish, sprinkle with the cilantro and serve with lime wedges.