Coach Kristy’s Mexican Cauliflower Rice

By author photo Jenny Craig Team


Try this Mexican inspired cauliflower recipe to add a spicy flair to the Jenny Craig Bean & Cheese Burrito or Mexican–Style Veggie stack

Serves: 2

Preparation time: 10 minutes

Vegetarian: Yes


  • 4 cups small cauliflower florets
  • Spray of olive oil
  • ½ cup chopped onion
  • ¼ cup crushed tomatoes, no added salt
  • 1 medium jalapeño, finely chopped
  • ½ teaspoon ground cumin
  • Chopped fresh coriander for garnish
  • Lemon/Lime wedges for garnish


1. Pulse cauliflower in a food processor/blender until broken down into rice-size pieces.

2. Spray oil in a large pan over medium-high heat. Add onion and jalapeño, cook until softened and beginning to brown (approx. 2 to 5 minutes). Add the cauliflower, tomatoes, cumin and salt, continue cooking until the cauliflower is soft (approx. 4 to 5 minutes more).

3. Garnish with coriander and serve with lime wedges (optional).


Coach tip: This dish also works really well without the crushed tomatoes.

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