Mexican-inspired cauliflower rice
If you're looking for a light, low-carb side dish that delivers big on flavor and nourishment, this Mexican-inspired cauliflower rice is the answer. It’s vibrant, easy to make, and supports your body in all the right ways—especially when it comes to hormone balance, gut health, and blood sugar stability.
Traditional rice dishes can be heavy on carbs and low on nutrients. This version uses finely chopped cauliflower in place of grains, turning a familiar favorite into a veggie-forward, anti-inflammatory dish that’s naturally gluten-free and grain-free. It pairs beautifully with protein—think grilled chicken, pork, shrimp, grass-fed beef, or even beans—and adds a satisfying, savory element to any plate.
Why Cauliflower Rice Works for Women's Health
Low in carbs, high in fiber – supports steady energy and blood sugar regulation.
Cruciferous vegetable benefits – cauliflower contains compounds that help with estrogen metabolism and liver detoxification.
Prebiotics – onions and garlic feed beneficial gut bacteria, boosting digestion and immunity.
Cilantro and spices – add antioxidant power and natural detox support, especially for liver health and inflammation control.
This simple dish proves that clean eating doesn't have to be boring or bland. It’s a colorful, flavorful, and functional food that supports your hormones, nourishes your gut, and keeps your plate full of life. Keep it in your weekly rotation as a go-to side—it’s fast, flexible, and family-friendly.
RECIPE
Ingredients
2 lbs cauliflower rice (from fresh cauliflower)
1 cup diced sweet bell peppers (mix of red, green, and orange)
¼ red onion, finely diced
4 garlic cloves, minced
3 Tbsp tomato sauce
½ tsp pink Himalayan salt
½ tsp ground black pepper
½ tsp coriander powder
½ tsp smoked paprika
1 Tbsp olive oil
1 Tbsp fresh lime juice
A handful of fresh cilantro, chopped
Instructions
Prepare the cauliflower rice: If starting with a whole cauliflower, cut it into florets and pulse in a food processor for about 15 seconds on low speed, until it reaches a rice-like texture.
Prep the vegetables and spices: Dice the peppers, onion, and garlic. Measure out your spices and tomato sauce.
Sauté the aromatics: Heat olive oil in a large skillet over medium heat. Add the bell peppers, red onion, garlic, tomato sauce, and all spices. Sauté for about 5 minutes, or until the vegetables have softened and the mixture is fragrant.
Cook the cauliflower rice: Add the cauliflower rice to the pan and stir well until it’s evenly coated and takes on a reddish hue. Cover with a lid and let it sauté while steaming for 5 minutes, on medium heat.
Finish cooking: Remove the lid and continue to cook for another 3 minutes, stirring occasionally, until the cauliflower is tender but not mushy.
Add the final touches: Turn off the heat, stir in the lime juice and chopped cilantro. Mix well and serve warm. Add more salt as needed.
As usual, these are my thoughts and ideas, not medical advice. You are encouraged to create your own recipes or search for some suited to your needs. I am just sharing my recipes, hoping that I can inspire some of you to make healthier food choices.
Please remember that we all have different nutritional needs and that food affects us differently. If you are not sure which foods are best for you, reach out for a free phone consultation.
In good health,
Ioana