Mexican cauliflower rice: Arroz de coliflor

articles Food & Cuisine Recipes

Karen Hursh Graber

Mexican cauliflower ‘rice’ is a clever way to cut down on carbs from white rice, and it is amazing how much the “grains” produced by grating cauliflower resemble grains of rice.


  • 1 head cauliflower
  • 2 roma tomatoes, chopped
  • ½ white onion, chopped
  • 1-2 cloves garlic, minced
  • 1-2 jalapeño chiles, chopped
  • 1 tablespoon olive or vegetable oil
  • Salt to taste
  • 3 tablespoons chopped fresh cilantro

Preheat oven to 350°F. Using a cheese grater or the grater blade of a food processor, grate the cauliflower. Set aside.

Place the tomatoes, onion, garlic and chile in a blender with just enough water to move the blades. This should only be a small amount. Puree until fairly smooth, with a bit of texture.

Heat the oil in a saucepan, add the tomato mixture, and cook over medium heat for 10 minutes. Taste and add salt.

In a large bowl, combine the cauliflower with the tomato mixture. Place in a greased baking dish. Bake for 30 minutes, stirring once midway through baking time.

Remove from oven and stir in chopped cilantro.

Serves 6-8.

Link to source article
Cauliflower: A Mexican market staple and vegetable of the year

Published or Updated on: February 3, 2014 by Karen Hursh Graber © 2014
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