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Overhead view of Mexican Cauliflower Rice Casserole in a stainless steel pan

Mexican Cauliflower Rice Casserole

This Mexican Cauliflower Rice Casserole is a simple, healthy, meatless, one pot meal. Top with any of your favorite toppings such as cilantro, avocado, etc.
Course Main Course
Cuisine Mexican
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings 8
Calories 144kcal


  • 1 tablespoon olive oil
  • 1 onion chopped
  • 1 red bell pepper diced
  • 1 clove garlic minced
  • 2 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 1 26.5 oz box chopped tomatoes
  • 3 eggs beaten
  • 1 pound cauliflower rice
  • 1 cup of light shredded cheddar cheese
  • ENJOY!!


  • Preheat the oven to 350ºF.
  • Heat the olive oil in a deep oven-safe skillet or Dutch oven over medium heat and saute the garlic, onion, and bell pepper and until tender, about 10 minutes.
  • Add the cumin, chili powder, tomatoes and cauliflower rice.
  • Stir to combine well.
  • Bring to a slow boil, then cover and lower the heat for about 8 to 10 minutes.
  • Once all the veggies are tender, add in the beaten eggs.
  • Stir well to make sure the eggs are well incorporated throughout the vegetables.
  • Top with cheese
  • Place in the oven to bake for 30 minutes at 350ºF.


Calories: 144kcal | Carbohydrates: 10g | Protein: 9g | Fat: 9g