Follow us 148.4k
If you’re looking for a good staple keto side dish to go with everything, this low-carb Mexican Cauliflower Rice is a must. It’s super simple to make and uses just a few simple everyday ingredients that you can find in your grocery store.
If you can’t find chipotle flakes, you can use regular chilli flakes or even chopped fresh chillies. Just experiment with the heat to your own taste.
Serve straight from the pan or it’s amazing served the next day, even cold, as letting this easy one-pot rest helps accentuate the flavours even more.
I love it served with our simple Crispy Chicken Thighs or with Keto Chicken Fajitas. What would you serve it with?
Hands-on Overall
Serving size about 1 cup
Nutritional values (per serving, about 1 cup)
Net carbs6.7 grams
Protein9.1 grams
Fat16.8 grams
Calories223 kcal
Calories from carbs 12%, protein 17%, fat 71%
Total carbs11.1 gramsFiber4.5 gramsSugars4.7 gramsSaturated fat8.2 gramsSodium398 mg(17% RDA)Magnesium57 mg(14% RDA)Potassium742 mg(37% EMR)
Ingredients (makes 6 side servings)
- 1 medium cauliflower, cut into florets (720 g/ 1.6 lb)
- 1/4 cup ghee or butter (60 ml/ 2 fl oz)
- 1/2 small brown onion (35 g/ 1.2 oz)
- 200 g Mexican chorizo, finely cubed (7.1 oz)
- 2 garlic cloves, minced
- 1 1/2 tbsp tomato puree (23 g/ 0.8 oz)
- 1 tin chopped tomatoes (400 g/ 14.1 oz)
- 1/4 tsp chipotle flakes, or to taste
- 1 cup chicken or vegetable stock (240 ml/ 8 fl oz)
- 1/4 tsp sea salt, or to taste
- 1/4 tsp cracked black pepper
- bunch of fresh cilantro (20 g/ 0.7 oz)
- juice of 1 small lime (30 ml), or to taste
Instructions
- Blitz the cauliflower florets in a food processor until they resemble a rice sized consistency. Grating blade woks best as it will most resemble real rice.
- Place the butter, ghee or coconut oil in a pan. Add the onions and sauté for 2 minutes on a medium heat until soft.
- Add the chorizo and fry for a further 5 minutes until the chorizo begins to realise all its lovely oil and flavour. Stir through the garlic.
- Add the tomato puree, chopped tomatoes, chipotle flakes and season. Simmer on a medium heat for about 5 minutes until the sauce starts to thicken.
- Add the cauliflower rice and stir until combined. Add the stock and simmer on a medium heat for about 15 minutes until nearly all the stock has absorbed.
- Remove from the heat and stir through the lime juice and fresh cilantro.
- Adjust the seasoning to taste and serve. Store in the fridge for up to 4 days.
Ingredient nutritional breakdown (per serving, about 1 cup)
| Net carbs | Protein | Fat | Calories |
|---|
| Cauliflower, fresh |
| 3.6 g | 2.3 g | 0.3 g | 30 kcal |
| Ghee |
| 0 g | 0 g | 9.2 g | 83 kcal |
| Onion, brown (yellow), raw |
| 0.4 g | 0.1 g | 0 g | 2 kcal |
| Chorizo sausage, Mexican, soft type |
| 0.6 g | 5.3 g | 6.6 g | 85 kcal |
| Garlic, fresh |
| 0.3 g | 0.1 g | 0 g | 1 kcal |
| Tomato purée (paste, unsweetened) |
| 0.3 g | 0.1 g | 0 g | 1 kcal |
| Tomatoes, canned (unsweetened) |
| 1 g | 0.5 g | 0.2 g | 11 kcal |
| Peppers, chile (chili), flaked and dried, spices |
| 0.1 g | 0 g | 0 g | 1 kcal |
| Chicken stock |
| 0.1 g | 0.6 g | 0.5 g | 7 kcal |
| Salt, sea salt |
| 0 g | 0 g | 0 g | 0 kcal |
| Spices, pepper, black |
| 0 g | 0 g | 0 g | 0 kcal |
| Coriander (cilantro), fresh |
| 0 g | 0.1 g | 0 g | 1 kcal |
| Lime juice, fresh |
| 0.3 g | 0 g | 0 g | 1 kcal |
| Total per serving, about 1 cup |
| 6.7 g | 9.1 g | 16.8 g | 223 kcal |
Follow us 148.4k
Do you like this recipe? Share it with your friends!
Let us know what you think, rate this recipe!
