Whole30 Mexican Cauliflower Rice

Sometimes you're just craving a certain type of food.

Oftentimes, it's your body telling you you need more of something in your diet that you're lacking.

Other times, it's just a favorite food that you want because you don't eat it all the time.

This is when my mind begins to get creative, and I begin brainstorming ways to create the thing(s) I crave that I can translate into a paleo/Whole30 version.

As I've mentioned before, I have found that a paleo lifestyle, when it comes to eating, is what works for me.

Sure, it's not everyone's schtick, and that's why it's super important to find what works for YOU. With that being said, the occasional craving for grains will kick in, like a big ol' bowl of fried rice. There are certain things that just cannot scratch the itch, and sometimes you just enjoy the actual item in all its glory (like Thanksgiving Day stuffing!), but thanks to increasing interests by consumers for healthier foods that are readily available, some things can be a terrific replacement without sacrificing the taste or experience.

Enter cauliflower rice.

I was a tad skeptical myself, as I never recall eating cauliflower....well...EVER. It has definitely taken the health conscious consumer world by storm, and there's good reason why. Once the head of cauliflower is pulsed through a food processor, it mimics the look of rice. Once seasoned and cooked, it mimics the texture of rice. Best part: it's in such high demand, that you can buy it, fresh or frozen, already pulsed and ready to cook!

Today, I'm going to share with you a classic favorite in my house, that helps to scratch the itch when the craving comes along: mexican cauliflower rice.


Serves: 6

Prep time: 5 minutes

Cooking time: 10 minutes


2 bags cauliflower rice (fresh or frozen)

1/2 chopped onion (red or yellow)

3 cloves garlic

2 chopped jalapenos

1 tsp EACH: sea salt; ground cumin; smoked paprika

5 tbsp tomato paste

1 tbsp avocado oil

1 lime, juiced

Fresh cilantro, chopped (for garnish)


In a large pot, heat avocado oil over medium heat for one minute.

Add in onions, garlic, jalapenos, sea salt, cumin, smoked paprika, and tomato paste, mixing well to blend all ingredients; cook for 3-4 minutes.

Add in two bags of cauliflower rice and cook over medium to high heat for 6-8 minutes, stirring often, until the cauliflower is light and fluffy.

Turn heat to low, and let simmer for an additional few minutes, allowing the cauliflower to absorb all the flavors (this is the key! The cauliflower will take on the taste of its ingredients, soaking it up like a sponge. The longer it has to absorb, the tastier it will be.)

Garnish with fresh lime juice and cilantro, and enjoy!

As I mentioned above in the recipe, the cauliflower will take on whatever flavors it's mixed with, and the longer it has to absorb it, the better. I like to make this recipe one day before I want to eat it, simply because its flavors are much more pronounced the day after.

This recipe goes hand in hand with my Whole30 Carnitas (recipe here), and paired together with a booze-free margarita, you've got yourself a full-blown mexican fiesta with nothing but wholesome, clean foods and beverages that your body will THRIVE from, instead of leaving you bloated, lethargic and hungover.

Give it a try and I would love to hear how your cooking of this recipe goes! Maybe tweak it and add in some secret ingredients to kick it up a notch! However you make it, share it here with me!

And while we're sharing, this is a TERRIFIC recipe to pin to your boards on Pinterest!

Click the image to pin right from here!

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