Looking for the ultimate low-carb side dish to elevate your taco night? This Slow Cooker Cheesy Mexican Cauliflower Rice is your answer! It’s the perfect, flavorful companion to rich Carnitas or your favorite Mexican-inspired meal. But don’t let its ‘side dish’ status fool you—this cheesy creation is hearty enough to be a satisfying lunch all by itself. This recipe is designed for a medium-sized slow cooker.
Ingredients
• 3 tablespoons (45 ml) olive oil, divided
• 5 cups (approx. 500g) cauliflower florets
• ½ cup (75g) diced onion
• 2 garlic cloves, minced
• ½ cup (120g) canned tomatoes with green chiles, undrained
• 1 teaspoon chili powder
• 1 teaspoon ground cumin
• Salt and pepper, to taste
• ¼ cup (10g) chopped fresh cilantro
• 1 cup (113g) shredded cheddar cheese
Instructions
1. Prep the Slow Cooker: Rub the sides and bottom of the stoneware with 1 tablespoon of the olive oil.
2. Rice the Cauliflower: Place the cauliflower florets in the work bowl of a food processor and pulse until it resembles rice, being careful not to overprocess into a paste. Transfer the riced cauliflower to the slow cooker.
3. Sauté the Aromatics: Heat the remaining 2 tablespoons of olive oil in a small skillet over medium-high heat. Add the onion and cook until tender, stirring frequently, for 3 to 5 minutes. Add the garlic and continue to cook for 30 seconds more until fragrant. Scrape the onion and garlic mixture into the slow cooker. Add the tomatoes with green chiles, chili powder, cumin, salt, and pepper.
4. Cook and Melt: Stir all in the slow cooker to combine. Cover and cook on High for 1 hour. Stir in the fresh cilantro, then sprinkle the cheddar cheese over the top. Cover the slow cooker again and let it stand for about 10 minutes to allow the cheese to melt completely before serving.
Nutritional Information
• PER SERVING: 279 CALORIES ★ FAT 20 G (64%) ★ NET CARBS 11 G (16%) ★ PROTEIN 12 G (17%)
Pro Tips
• For the best texture, pulse the cauliflower in batches and stop as soon as it resembles rice to avoid a mushy result.
• Feel free to customize your cheese! A Mexican blend, Monterey Jack, or a sprinkle of cotija cheese after cooking would all be delicious.
• Add a squeeze of fresh lime juice just before serving to brighten up all the flavors.
• To make this a main dish, stir in a can of drained black beans or some shredded rotisserie chicken during the last 30 minutes of cooking.
FAQ
Q: How do I prevent my cauliflower rice from getting mushy
A: For the best texture, pulse the cauliflower in batches in your food processor. Be careful to stop as soon as it resembles rice to avoid overprocessing it into a paste, which results in a mushy texture.
Q: Can I make this Mexican cauliflower rice a main dish
A: Yes, this recipe is hearty enough to be a main dish. To make it more substantial, stir in a can of drained black beans or some shredded rotisserie chicken during the last 30 minutes of cooking.
Q: What other types of cheese can I use in this recipe
A: You can easily customize the cheese. A Mexican blend, Monterey Jack, or a sprinkle of cotija cheese after cooking are all delicious alternatives to cheddar.
Q: Is this cheesy cauliflower rice recipe low-carb
A: Yes, this is a fantastic low-carb recipe. Each serving contains only 11 grams of net carbs, making it a great choice for a keto or low-carb diet.
