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Healthy Keto Mexican Cauliflower Rice Bowl Recipe Easy Low-Carb Meal

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A quick, flavorful, and low-carb Mexican-inspired cauliflower rice bowl that is perfect for keto diets and weeknight meals. This recipe uses cauliflower as a rice substitute, sautéed with spices and fresh ingredients for a satisfying and healthy meal.

Ingredients

Scale
  • 4 cups (600g) riced cauliflower (store-bought or homemade)
  • 2 tablespoons olive oil (extra virgin preferred)
  • 1 small yellow onion, finely diced
  • 3 cloves garlic, minced
  • 1 medium bell pepper (red or green), diced (optional)
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • ½ teaspoon chili powder
  • Salt and freshly ground black pepper to taste
  • Juice of 1 lime
  • ¼ cup fresh cilantro, chopped
  • Optional protein toppings: grilled chicken, seasoned ground beef, crispy pork carnitas
  • Additional toppings: sliced avocado, shredded cheese, sour cream, jalapeños

Instructions

  1. Prepare the cauliflower rice: If using fresh cauliflower, wash and dry thoroughly. Remove stems and chop florets into chunks. Pulse in a food processor in small batches until texture resembles rice grains (about 30 pulses). If using pre-riced cauliflower, measure out 4 cups (600g). Avoid over-processing to prevent mush.
  2. Heat 2 tablespoons olive oil in a large skillet over medium heat. Add diced onion and bell pepper, cooking for 4-5 minutes until softened and slightly translucent. Stir in minced garlic and cook for another 30 seconds until fragrant, watching closely to avoid burning.
  3. Sprinkle in ground cumin, smoked paprika, chili powder, salt, and pepper. Stir well to coat the veggies and bloom the spices.
  4. Add the riced cauliflower to the skillet. Stir to combine all ingredients. Cook for 6-8 minutes, stirring every couple of minutes until cauliflower is tender but not mushy, allowing slight browning in spots. Add a splash of water or broth if pan feels dry to prevent sticking.
  5. Remove skillet from heat. Squeeze fresh lime juice over the cauliflower rice and stir in chopped cilantro. Taste and adjust seasoning if needed.
  6. Spoon cauliflower rice into bowls and top with choice of protein and extras like sliced avocado, cheese, sour cream, or jalapeños.

Notes

Avoid over-processing cauliflower to prevent mushy texture. Do not overcrowd the pan when cooking cauliflower rice to allow slight browning. Toast spices with aromatics to enhance flavor. Add lime juice and cilantro at the end for brightness. Use frozen cauliflower rice thawed and drained if fresh is unavailable. Reheat leftovers gently in a skillet to maintain texture. Customize with proteins and toppings as desired.

Nutrition

Keywords: keto, low-carb, cauliflower rice, Mexican, healthy, easy dinner, weeknight meal, gluten-free, dairy-free option

Find it online: https://islatable.com/healthy-keto-mexican-cauliflower-rice-bowl-recipe-easy-low-carb-meal/