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This vegan side dish is bursting with traditional Mexican flavors and ready in just 30 minutes!


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By: My Food Story
Posted in: Side Dish
3 servings
Prep Time
15 minutes
Cook Time
15 minutes
  • 3 cups Cauliflower Florets (stems removed and washed)
  • 1 Tbsp olive oil
  • small onion (finely chopped)
  • 3-4 cloves garlic (minced)
  • jalapeno (finely chopped)
  • 2 medium tomatoes (finely chopped)
  • 3/4 cup diced bell peppers
  • 1 tsp cumin powder
  • 1/2 tsp paprika powder (or red chilli powder)
  • 1 Tbsp chopped coriander (or cilantro)
  • Salt to taste
  • More cilantro, sliced avocados, jalapenos, lime juice etc. for topping


  1. Add cauliflower florets to a food processor and pulse until the cauliflower resembles small bits (like rice). Make sure not to go all the way or it can turn mushy.

  2. Heat oil in a pan and add onions, garlic and jalapenos. Stir fry for a few minutes until the onion is translucent and the garlic is fragrant.

  3. Add tomatoes, cumin powder, paprika powder and salt to the pan. Cook the tomatoes for a few minutes till they soften. Add the diced bell peppers and cauliflower rice to the pan and mix well. Stir fry the cauliflower for 3-4 minutes until it’s tender.

  4. Top with your favorite toppings and serve hot.

Recipe Notes

  • I like my food spicy, but if you don’t, feel free to de-seed the jalapeno.
  • Cauliflower rice is best served immediately. Stored cauliflower rice can get a little mushy because of the water that gets released from the cauliflower during the cooking process.
  • My favorite toppings are sour cream (or Greek yogurt), cilantro, and avocados.
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