Beefy Mexi “Cauli” Rice

Ever wondered….how to eat Mexican Food and still fit into your skinny jeans? I’m just being silly, but I was wearing my skinny jeans when I made and devoured this huge bowl of Beefy Mexi “Cauli” Rice and I didn’t need to unbutton them when I finished it. This is a very EASY one pan meal, you can scale up or down accordingly, however, I was single last night, so this was ALL MINE.

I posted the below recipe and how to make this delicious dish on Facebook last night. It’s not a new recipe but just a variation of my Mexi “Cauli” Rice recipe. I was asked to post it here on Healthy Living How To as well….your wish is my command.

Beefy Mexi “Cauli” Rice

Prep Time: 3 minutes

Cook Time: 15 minutes

Serves: 1


  • 1 Small Head of Cauliflower (grated with a box grater)
  • 6 oz. Ground Beef
  • 1 Small Can of Chopped Tomatoes with Garlic & Onion (drained)
  • 1 Heaping Tbsp. Chili Powder
  • Garlic Salt to Taste
  • 1/2 Medium Avocado
  • Dollop of Dairy-Free Sour Cream


  1. In a skillet add grated cauliflower, ground beef & tomatoes.
  2. Cook on medium-high heat until beef is no longer pink.
  3. Add chili powder and garlic salt to taste.
  4. Turn heat to high to cook off liquid (optional).
  5. Serve in a large salad bowl and top with avocado & sour cream.

This was a perfectly balanced healthy low-carb REAL FOOD meal.

Protein, veggies, fruit & fat for the WIN!

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  1. Brandi Morrow says

    So 2 feed this 2 my family I would have 2 use maybe 3 heads of cauliflower (etc)? Or do u recommend and is it still as good if you turn it into a “family sized” meal?

    • HealthyLivingHowTo says

      Hi Brandi, it is going to depend on the size of the cauliflower. Most definitely this can be turned into a family size meal. Play with the ingredient amounts and enjoy!

  2. Miss B says

    I made this tonight and added some corn that I had leftover, it was so so yummy!I did triple the recepie since I cook for 3 ( one is a 20 year old male who only eats healthy foods, and eats ALOT of everything) Thankfully there is some to take for lunch tomorrow to top my salad with. Thank you for sharing. Miss B

    • Debby Robic says

      Well, I tried it, and it makes for a finer “rice” than what is shown in the picture, but it came out great. A little spicy, though – My husband doesn’t like canned tomatoes, so I sub’d salsa. Next time I might use half salsa (drained through a strainer to reduce liquid a bit) and half tomato paste. But this is definitely a hit at our house!

  3. Gwen says

    i made this tonight and it is delicious, I don’t taste the cauliflower at all. I topped mine with salsa and Greek yogurt (didn’t have any sour cream) . Thanks for sharing, can’t wait to try more of your recipes!

  4. Kara says

    Made a family sized batch for dinner tonight. About 6 cups shredded cauliflower, a lb of ground turkey, 2 cans of roasted tomatoes with garlic and onion, and some Mexican seasonings (Chili powder, cumin, cayenne, paprika, and garlic salt). Super yummy and filling with avocado and sour cream. Thanks!


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