This Mexican Cauliflower Rice recipe is a flavorful, lower-carb take on traditional Mexican rice. It combines the bright tastes of tomatoes, jalapeño, cilantro and lime with nutritious cauliflower and black beans for a colorful side or a satisfying plant-based main. Baked on a sheet pan for easy cleanup, this dish is perfect for weeknight dinners, Taco Tuesday, meal prep, or healthy gatherings.
Updated from the original post published June 19, 2019.
This easy Mexican cauliflower rice is prepared on a rimmed baking sheet so you can simply toss everything together, roast, and serve. Using riced cauliflower reduces the carbohydrates compared with traditional rice while keeping plenty of texture and flavor. It pairs beautifully with tacos, enchiladas, grilled vegetables, or as a base for burrito bowls.
Why you’ll love this Mexican Cauliflower Rice
- Vibrant, tasty, and nutritious — full of color and fresh flavors.
- Meal-prep friendly: reheats well and stores easily.
- Sheet-pan method keeps cleanup minimal and cooking even.
- Minimal hands-on time; great when you’re multitasking in the kitchen.
- Kid-friendly and easy to customize for different spice preferences.
- High in plant-based protein and fiber when paired with black beans.
Ingredients and substitutions
- Cauliflower: Use freshly riced cauliflower from a food processor or box grater, or buy pre-riced cauliflower in the produce or freezer section. One small head yields about 3 cups riced cauliflower.
- Bell pepper: Adds sweetness and color; any color works.
- Tomato: Fresh is best in season. Substitute a 14.5-oz can of diced tomatoes when fresh tomatoes aren’t available.
- Onion: Sweet onions are ideal, but white, yellow, red, or shallots all work.
- Black beans: Rinsed and drained—pinto or kidney beans can be substituted.
- Corn: Frozen or fresh corn kernels are best. Avoid canned corn for texture.
- Jalapeño: Remove seeds and membranes for milder heat. Use serrano or habanero for more spice, or leave in some seeds for added kick.
- Cilantro: Fresh cilantro brightens the dish. If you dislike cilantro, try parsley or oregano.
- Garlic: Fresh garlic adds depth and aroma.
- Lime: Zest and juice both add vibrant acidity.
- Spices: Ground cumin, chili powder and coarse sea salt. For lower sodium, use a no-salt taco seasoning alternative.
- Olive oil: A couple of tablespoons help roast and brown the cauliflower slightly.
How to make cauliflower rice in the oven
- Preheat the oven to 425°F (220°C).
- If using a fresh head of cauliflower, cut into florets and pulse in a food processor until pieces resemble rice. Alternatively, use frozen riced cauliflower straight from the freezer.
- Place the riced cauliflower, frozen corn (if using), diced bell pepper, chopped tomato, diced onion, diced jalapeños, and drained black beans in a large mixing bowl.
- Press or mince the garlic and add it to the bowl. Zest the lime directly over the mixture and then squeeze in the lime juice.
- Add cumin, chili powder, sea salt and olive oil. Toss everything together until evenly coated.
- Spread the mixture in a single, even layer on a large rimmed baking sheet. Roast for 25–30 minutes, stirring once or twice, until the cauliflower is slightly dried and the vegetables are tender. For a crispier texture, bake an additional 5–10 minutes.
- Remove from the oven and stir in the chopped cilantro. Serve warm or at room temperature with lime wedges and extra cilantro or sliced jalapeño as garnish.
Pro tips
- Use canned diced tomatoes in winter for consistent flavor when fresh tomatoes are bland.
- Frozen cauliflower rice and frozen corn can be added straight from the freezer; no thawing required.
- Add extra lime or jalapeño to taste, or a pinch of cayenne or chipotle powder for smoky heat.
- Top with avocado-lime dressing, plain avocado slices, or a drizzle of olive oil to turn it into a burrito bowl.
- For a fried-rice-style texture, extend roasting time by 10 minutes until edges brown and crisp.
Meal prep and storage
- SERVE: Warm or at room temperature as a side dish or a plant-based main.
- PREP AHEAD: This dish reheats well — gently reheat in a 325°F (160°C) oven for 15 minutes or warm in a hot skillet until heated through.
- STORE: Keep in an airtight container in the refrigerator for up to 5 days.
- FREEZE: Freeze leftovers in a freezer-safe container for up to 3 months. Thaw to room temperature before reheating.
More healthy cauliflower recipes
-
Whole Roasted Vegan Cauliflower Recipe
-
What to Serve with Cauliflower
-
Cauliflower Kugel Recipe
-
Raw Cauliflower Salad with Lime
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Recipe
Mexican Cauliflower Rice
Servings: 6 | Prep time: 10 mins | Cook time: 30 mins | Total time: 40 mins
Ingredients
- 3 cups riced cauliflower (fresh or frozen)
- 1 bell pepper, diced
- 1 large tomato, chopped (about 1 ½ cups) or 1 (14.5-oz) can diced tomatoes
- 1 sweet onion, small dice
- 1 (15-oz) can black beans, rinsed and drained
- 1 cup frozen corn kernels (or fresh)
- 3 jalapeño peppers, seeds and membranes removed, small dice
- ¼ cup fresh cilantro, coarsely chopped
- 2 cloves garlic, pressed or minced
- 1 lime, zested and juiced
- 1 tbsp ground cumin
- 1 tbsp chili powder
- ½ tsp coarse sea salt
- 2 tbsp olive oil
Instructions
- Preheat the oven to 425°F (220°C).
- If using a fresh head of cauliflower, cut into florets and pulse in a food processor until the pieces resemble rice. Alternatively, use a bag of pre-riced cauliflower or frozen cauliflower rice.
- Dice the bell pepper and onion, chop the tomato, deseed and dice the jalapeños, and roughly chop the cilantro.
- Combine the riced cauliflower, corn, bell pepper, tomato, onion, jalapeños and black beans in a large bowl. Frozen ingredients can be added straight from the freezer.
- Add the garlic, lime zest and lime juice. Sprinkle in cumin, chili powder and salt. Drizzle with olive oil and mix well to coat evenly.
- Spread the mixture in a single layer on a rimmed baking sheet. Roast for 25–30 minutes, stirring once or twice, until the cauliflower has dried slightly and the vegetables are tender. For a crispier texture, roast 5–10 minutes longer.
- Remove from the oven, stir in the cilantro, and serve warm or at room temperature. Garnish with lime wedges, extra cilantro or sliced jalapeño as desired.
- Store leftovers in an airtight container in the refrigerator for up to 5 days, or freeze for up to 3 months. Reheat gently in a 325°F oven for 15 minutes or warm in a skillet.
Notes
Cauliflower: One small head makes roughly 3 cups riced cauliflower. A 12-oz bag of frozen cauliflower rice is an easy shortcut.
Tomato: Use canned diced tomatoes when fresh tomatoes are out of season.
Spice level: Increase or decrease the jalapeño and add cayenne or chipotle powder to adjust heat and smokiness.
