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Vegan Mexican Cauliflower Rice

  • Author: Eat Drink Shrink
  • Total Time: 15 minutes
  • Yield: 6 cups 1x



Cauliflower Rice:

  • 2 bags frozen cauliflower rice
  • 3/4 cup red onion, diced
  • 3 cloves garlic, minced
  • 3/4 tsp cumin
  • 3/4 tsp chili powder
  • 2 Tbsps. olive oil
  • 2 Tbsps adobo suace (or 1 pepper chopped)
  • 1/2 cup salsa
  • 1 can black beans (rinsed)
  • 1/2 cup pickled jalapeños, chopped
  • 1 tsp. salt, or more to taste


  • Juice from 1/2 lime & cilantro


  1. If you can’t find frozen cauliflower, shred cauliflower in a food processor, pulse until finely ground into pieces slightly larger than cooked rice.
  2. Add olive oil to a large skillet and cook the frozen rice for 5 minutes, stirring occasionally, set aside.
  3. Dice the red onion, jalapeño, mince garlic.
  4. In the same skillet over medium heat, add the remaining oil add the chopped red onion. Cook for 5 minutes.
  5. Now add the remaining minced garlic, pickled jalapeños, cumin, chili powder, black beans, salsa, cooked cauliflower rice, salt, and cook and additional 5-7 minutes to combine the flavors and remove any additional moisture from the salsa.
  6. Top with lime juice, avocado, vegan sour cream and cilantro. Serve immediately.
  • Prep Time: 5 minutes
  • Cook Time: 10 minutes
  • Category: Cauliflower Rice
  • Cuisine: Lunch/Dinner/Side


  • Serving Size: 1
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