Mexican Cauliflower Rice Bowl
Prep time: 
Cook time: 
Total time: 
  • ½ cauliflower
  • 1 zucchini, diced
  • ½ capsicum, diced
  • 1 onion, diced
  • 2 garlic cloves, crushed
  • ½ teaspoon fresh ginger
  • 1 red chilli, finely sliced (optional)
  • 1 tablespoon cumin powder
  • ½ teaspoon paprika
  • ½ teaspoon chilli powder (optional)
  • Salt & pepper to taste
  • 1 handful fresh coriander, chopped
  • 2 tablespoons olive oil
  1. Cut the cauliflower into smaller pieces and place in a food processor or blender. Pulse to chop the cauliflower into rice size bits being careful not to over blend and turn into mush.
  2. Finely dice the zucchini, capsicum & onion.
  3. Over a medium heat, place the olive oil in a large pan or wok.
  4. Saute the onion, garlic, chilli & ginger for a couple of minutes.
  5. Add the zucchini & capsicum, saute for a further few minutes.
  6. Then add the cumin, paprika, chilli powder, salt & pepper to taste.
  7. Combine all the ingredients then add the cauliflower rice & mix through.
  8. Mix around for a few minutes over the heat to allow the cauliflower to cook for a little.
  9. Add the chopped coriander and take off the heat.
  10. Serve as a side or a entire meal with a side of smashed avocado
Recipe by Real Food Pledge at