Comforting Mexican Cauliflower Rice | Melissa Hemsley
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Comforting Mexican Cauliflower Rice

Salads and Small Plates

Comforting Mexican Cauliflower Rice





For a twist on our favourite cauliflower rice, this Mexican-inspired version uses smoked paprika, fresh coriander and avocado to give it a zingy lift. Cauliflower rice is super easy and can be done with a regular food grater or a food processor.


  1. Make cauliflower rice using a grater or food processor. Using a grater: Use the coarse side of the grater to grate cauliflower. Use the stalk as a ‘handle’ and hold the cauliflower while you grate it into rice-sized pieces. Using a food processor: Select either the S-curved blade or the grater attachment and use a sharp knife to chop the cauliflower  into chunks – ones that are small enough to fit into the feed tube if using the grater attachment. Add cauliflower to the food processor and pulse for about 20 seconds.
  2. In a large wide frying pan, fry the onion in butter for 4 mins while you prep the rest
  3. Add the spices, chilli, garlic and peppers and stir from time to time for another 4 minutes
  4. Add the tomato paste and stir through for a minute then add the cauliflower ‘rice’ and let fry for 3-4 minutes until the cauliflower is just cooked, add a splash of water if it starts to catch.
  5. Squeeze with lime juice and season to taste. Top with avocado and scatter with coriander and lime wedges, to serve. This is also delicious served with grilled prawns or just-seared steak.


  • 1 large cauliflower, about 500g
  • 2 tsp butter, ghee or coconut oil
  • 1 small red onion, finely diced
  • 2 garlic cloves, finely diced
  • 1 tsp cumin
  • ½ tsp smoked paprika
  • 1 chilli or chilli flakes or pinch cayenne, to taste
  • 1 orange/red/yellow pepper, diced
  • 1 tbsp tomato paste
  • 1 large handful fresh coriander, roughly chopped
  • Juice of ½ lime and the rest in wedges
  • Sea salt and freshly ground black pepper
  • 1 large ripe avocado, diced or sliced, squeezed with extra lime, to serve

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