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Mexican Cauliflower Rice Skillet Dinner

Save this Mexican Cauliflower Rice Skillet Dinner recipe for the next time you need a 30-minute, quick and healthy recipe to make sure you get a nourishing dinner on the table.
Author: Laura Marzen, RD

Ingredients

  • 3 green onions
  • 1 pound ground beef, ground bison, ground turkey, or ground pork
  • 1 small sweet pepper (any color) or poblano pepper, seeded and chopped
  • ½ teaspoon ground cumin
  • ½ cup jarred salsa*, any flavor
  • 4 cups cauliflower florets
  • 2 tablespoons olive oil
  • ½ teaspoon coarse salt
  • 1 medium avocado, halved, pitted, and peeled
  • 1 tablespoon lime juice
  • 1 clove garlic, minced
  • 1/8 teaspoon coarse salt
  • Additional salsa (optional)
  • Chopped fresh cilantro (optional)

Instructions

  • Thinly slice the green onions, keeping the white bottoms separate from the green tops. Transfer green tops to a small bowl; set aside for serving. Add white bottoms to a large skillet. Add ground beef and sweet pepper to skillet. Cook over medium heat until meat is no longer pink, using a potato masher or wooden spoon to coarsely break up meat as it cooks. Drain off fat if necessary.
  • Sprinkle meat mixture with cumin. Add salsa. Cook and stir over medium heat for 1 minute. Transfer meat mixture to a medium bowl; set aside.
  • While meat is cooking, place cauliflower florets in a food processor. Cover and pulse until finely chopped (cauliflower should resemble rice).
  • In the same skillet used to cook the meat mixture, heat olive oil over medium heat. Add finely chopped cauliflower; sprinkle with ½ teaspoon salt. Cook, uncovered, for 5 to 6 minutes or until cauliflower is just tender, stirring occasionally.
  • Add meat mixture to cauliflower rice. Cook and stir over medium heat for 1 to 2 minutes or until combined and heated through.
  • In a small bowl combine avocado, lime juice, garlic, and 1/8 teaspoon salt. Mash with a fork or potato masher until well combined and to desired consistency.
  • To serve, divide cauliflower mixture onto four serving plates. Top with avocado mixture, reserved green onion tops and, if desired, additional salsa and fresh cilantro.

Notes

*Try to use a jarred salsa that contains only whole food ingredients. This will ensure it is less processed and healthier. I like Frontera brand!
Yield: 4 servings (about 1 ½ cups per serving)