Mexican Cauliflower Rice

Cauliflower makes a great healthy and lower carb alternative to rice and Simon Gault’s Mexican Cauliflower rice makes for a flavoursome side dish!


Featured in the Herald on Sunday



  • 1 head Cauliflower, stems removed, washed (Main)
  • 1 Tbsp Extra virgin olive oil
  • 1 small Onion, finely diced
  • 1 Jalapeno pepper, finely chopped
  • 2 cloves Garlic, minced
  • ¾ cup Bell peppers, diced
  • 2 medium Tomatoes, roughly chopped
  • ½ tsp Smoked paprika
  • 1 tsp Cumin powder
  • ½ tsp Salt
  • 2 Tbsp Chopped fresh coriander



  • 1 handful Fresh coriander
  • 1 Avocado, sliced
  • 1 small handful Chopped jalapenos
  • 1 small handful Lime wedge



  1. Chop cauliflower in florets and place in a food processor. Pulse until starting to resemble rice – be sure not to over-process or cauliflower can turn mushy (should weigh approximately 400 grams). Set aside.
  2. Heat a large wok (or skillet) over medium heat and drizzle in olive oil. Add onion, jalapeno and garlic and stir-fry until onion is soft but not browned, about 3-4 minutes. Add bell pepper, tomato, paprika, cumin and salt. Stir-fry for 2 minutes.
  3. Add cauliflower ‘rice’ to wok, mix well and stir-fry for 3-4 minutes until cauliflower is tender. Mix in chopped coriander.
  4. Divide between bowls and garnish with extra coriander, avocado and jalapeno. Serve with lime wedges.

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