Quick southwest cauliflower rice

One of the things I missed the most about cutting out grains is the festive side dishes to meals I loved: mashed potatoes, pasta salads, and Mexican rice.  This recipe combines the flavors of southwest style cooking with a TON of veggies.  Onion, garlic, red pepper, celery and of course, cauliflower!  You can top this recipe with a protein of your choice.  I used grilled chicken, but you can do shrimp, pork, tofu or a pan fried white fish even.  The possibilities are endless!


2 tbsp. coconut oil

1 onion, diced

2 cloves garlic

3 celery stalks, diced

1 red bell pepper, diced

1 tsp cumin

1 tbsp. red chile powder

1 tsp Trader Joe’s Seasoning Salt

1 tbsp. tomato paste

2 bags of Trader Joe’s frozen cauliflower rice

salt and pepper to taste

chopped cilantro for garnish


Melt coconut oil in a large skillet, I used an enamel coated cast iron skillet

Sauté the onion, celery and red bell pepper for approx. 8 minutes on medium heat, stirring occasionally.  You want them to sweat down and not take on too much color at this point.  Add in chopped garlic and sauté another minute.  Add in the cumin, chile powder and seasoning salt.  Stir and sauté another 2 minutes.  Add in the tomato paste and stir together for 1 minute.  Add the 2 bags of cauliflower rice and stir.  Let the mixture come up to temperature and the flavors blend together, approx. 5 minutes, stirring occasionally.  Season with salt and pepper to taste.

Serve with chopped cilantro, if desired.  Top with protein of your choice.

Fun fact:  I was interrupted 5 times during the making of this blog!  Motherhood is delightful:)

Please enjoy and let me know if you have any questions!




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