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Tried a new recipe.

Monday, April 10, 2017

I wanted to try the frozen riced cauliflower that I have heard so much about. Once I tried it, I did not like it that well. I found this recipe and I love it! You can't tell it's cauliflower instead of rice! My husband thought it was rice.
My family thought it was a little bit too spicy. So, next time I make it I will cut back on the spices a bit. The first time I made this recipe I cut all of the ingredients in half, because I wasn't sure we would like it. Cut the recipe in half if you like and try this out!
I know there are many more riced cauliflower recipes out there to try. I may do some more looking!

Mexican Cauliflower "Rice"
58 calories Total:10 minutes
(I have not put this in the SP recipe calculator yet)

This Mexican inspired dish of Cauliflower “Rice” uses finely chopped cauliflower, which makes a fantastic low-carb, grain-free stand in for rice.

2 10 oz. Birds Eye Steamfresh Riced Cauliflower with roasted garlic
1 teaspoon olive oil
1/2 medium onion, finely diced
1 15 oz. can diced tomatoes (drained)
1 jalapeno, seeds and membrane removed, minced
2 tablespoons tomato paste
½ teaspoon cumin
¼ smoked paprika
¼ teaspoon cayenne pepper
1 teaspoon kosher salt
Freshly ground black pepper, to taste
chopped cilantro


Heat the oil in a large skillet over medium-high heat. When hot, add the onions, tomatoes and jalapeno and sauté until just tender, about 2-3 minutes. Cook the riced cauliflower in the microwave according to directions on package. Then add the steamed cauliflower the skillet.
Add the tomato paste, cumin, paprika, cayenne, salt and pepper. Stir to evenly coat the vegetables and cook for 1 minute or until heated through. Add chopped cilantro and serve.

Nutrition Information

Yield: 4 servings, Serving Size: 1 cup

*This recipe is adapted from the following website:

Read more at http://www.skinnytaste.com/mex
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Member Comments About This Blog Post
    Nice that you're trying new things out. I'd have to eliminate all the hot spices here. emoticon
    1326 days ago
    I hadn't heard about riced cauliflower. I copied your recipe. It sounds good and like BARCELONAME says, versatile.
    1326 days ago
    emoticon That does sound good! Didn't know they had frozen riced cauliflower! Wish it didn't have garlic in it though...cannot tolerate that at all. We stopped at a fresh market on the way home a couple days ago and bought white sweet potatoes. Never heard of those, have you? We mixed it with the red ones...cut them up in chunks. Boiled in water and then mashed, added butter and salt and pepper, little bit of honey. Was that ever good! Also, had some fresh zucchini and yellow swash to go with it! I am really getting into cooking these days-but still not a big fan, like my husband is. Thanks Lee Ann. emoticon
    1326 days ago
    AWESOME recipe. I do it all the time with different spices... mexican, indian or more asian inspired.... so versatile....
    1326 days ago
    Thanks for sharing. Sounds yummy
    1326 days ago
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