This One Pan Creamy Vegan Mexican Cauliflower Rice is a healthier, veggie-filled twist on traditional Mexican rice. This is a great way to load up on cauliflower, a super nutrient-dense, low-carb, high fiber vegetable. This recipe is plant-based, gluten-free, low-carb, takes only 30-minutes to make, and is made in one pan! If you are loving easy one pan meals that have almost no clean up, you will love my One Pot Mexican Quinoa, One Pan Gnocchi, or this One Pan Broccoli Cheddar Orzo.
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Notes on Ingredients
- Cauliflower Rice: Use fresh or frozen cauliflower rice. You can also buy a whole head of cauliflower and rice it yourself in the food processor.(Add large pieces of cauliflower to the food processor and blitz it a few times until a rice texture forms.)
- Gluten-Free Flour: Added in as a thickener for the sauce. You can substitute with regular flour if you are not gluten-free. Arrowroot powder or cassava flour work well too.
- Tomato Sauce: Use a 15 oz can of fresh, pure tomato sauce, not a jar of marinara!
Please take note that this is important information about the ingredients used in this recipe and the FULL recipe with measurements and details can be found DOWN BELOW (scroll to it) in the recipe card.
How do you make One Pan Creamy Vegan Mexican Cauliflower Rice?
- Add all of the ingredients into a large pan.
- Cover and bring to a boil, then turn down to simmer for 30 minutes or until all of the liquid is absorbed. Stir every 10 minutes!
- Garnish with fresh cilantro and enjoy!
- Step 1: First, add all of the ingredients to a large pan on the stove.
- Step 2: Then, cover and bring to a boil.
- Step 3: Once boiling, turn down to simmer and cook for 30 minutes until all liquid is absorbed. Stir every 10 minutes or so.
- Step 4: Finally, garnish with fresh cilantro and enjoy!
Commonly Asked Questions
Store the Mexican cauliflower rice in the fridge in an airtight container for up to 6 days. Reheat on the stove in a pan or in the microwave for a couple minutes.
Yes! You would use 2 cups of uncooked rice of choice. You will need to increase the amount of vegetable broth to 2 ½ cups of broth. Cook time will remain the same.
I would serve my Bean and Sweet Potato Tacos or my Corn Salad with Guacamole!
Yes! Try my Spaghetti Squash Stir Fry, my Vegan Jackfruit Brisket, and this Vegan Wedge Salad.
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Extra Helpful Tips
- Do not leave the cauliflower rice unattended for the full 30 minutes. Instead, make sure to stir it at least 3 times.
- Add the cilantro on at the end as a garnish! Do not cook the cilantro as it is best fresh!
- Don’t like spice? Omit jalapeños and use very mild green chilies! Can’t find mild green chilies? Use finely diced bell peppers.
- Use fresh or frozen cauliflower rice.
How to Store
Store the Mexican cauliflower rice in the fridge in an airtight container for up to 6 days. Reheat on the stove in a pan or in the microwave for a couple minutes.
If you tried this One Pan Creamy Vegan Mexican Cauliflower Rice or any other recipe on my blog please leave a 5 star rating and let me know how it went in the comments below. Thanks for visiting!
One Pan Creamy Vegan Mexican Cauliflower Rice
Equipment
- 1 pan large
- 1 food processor optional, for ricing cauliflower if using a whole head of cauliflower
Ingredients
- 2 10 oz bags cauliflower rice fresh of frozen
- 1 15 oz can tomato sauce plain
- ¼ cup green chilies
- ¼ cup jalapeños jarred and chopped, optional if you want spice
- 1 teaspoon smoked paprika
- 1 teaspoon chili powder
- ½ teaspoon cumin
- ½ teaspoon onion powder
- 1 teaspoon garlic powder
- 1 ½ cups vegetable broth
- 2 tablespoon gluten-free flour stir in when it's almost done to thicken
- salt to taste
- fresh cilantro for garnish
Instructions
- Add all of the ingredients into a large pan.
- Cover and bring to a boil then turn down to simmer for 30 minutes or until all of the liquid is absorbed. Stir every 10 minutes!
- Stir in gluten-free flour in the last few minutes of cooking to thicken.
- Garnish with fresh cilantro and enjoy!
Angie says
Hello,
I am super excited to try this recipe. However, I was wondering if I could use regular all-purpose flour as a substitute for the gluten-free flour.
Thank you!!! 🙂
Jordan Stacy says
This is the perfect side dish if you’re trying to eat more veggies but you’re tired of boring cauliflower! Love that it takes basically no prep and comes together in one pan in 30 minutes.