A healthy, low carb version of a classic Mexican dish. It is gluten free, dairy free, and will keep everyone coming back for more!


  • 2 heads of cauliflower (or 2 bags of frozen cauliflower rice)
  • 1 sweet onion, diced
  • 1 T fresh minced garlic
  • 1 jalapeño pepper (finely diced)
  • 1 can of Rotel (tomatoes and green chiles)
  • 1 cup of mixed vegetables (I used frozen, but you can also use canned veggies or cut up some of your favorite fresh vegetables)
  • 1 chopped Roma tomato
  • 1 tsp. salt
  • 1 tsp. chili powder
  • ¼ tsp. chili pepper
  • 1 T olive oil
  • ½ T chopped cilantro


  1. Prepare the cauliflower. If using fresh cauliflower, dice in food processor until it reaches the appearance of rice. Be careful not to over-chop. If using frozen cauliflower rice, thaw using directions on package. Set aside.
  2. Put oil in skillet on medium heat. Add onion, jalapeño pepper, and garlic and sauté until translucent.
  3. Turn skillet to medium high heat and add the cauliflower, Rotel, mixed vegetables, roma tomato, salt, chili powder, and chili pepper. Stir everything together and let cook for 5 minutes (stirring at least once a minute to make sure nothing sticks to the pan).
  4. Add freshly chopped cilantro and serve!


Serves 6

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