Mexican Cauliflower Fried Rice (Paleo, Whole30, Keto)

This Mexican Cauliflower Rice is packed with veggies, protein, and lots of flavor and spice! It's topped with an easy guacamole and chipotle ranch sauce for a tasty, filling meal that's Paleo, Whole30 compliant and keto friendly.


  • 12 oz riced cauliflower about 1 head, just shy of 4 cups
  • 1 lb ground beef turkey, chicken, or pork
  • 1/2 tsp onion powder
  • 1/2 tsp garlic powde
  • 3 Tbsp cooking fat coconut oil, bacon fat, olive oil, ghee, divided
  • 1/2 tsp fine grain sea saltr
  • 1 tsp cumin
  • 1 tsp chili powder
  • generous dash chipotle pepper adjust to your taste or omit
  • 1 red bell pepper diced
  • 1 small yellow onion diced
  • 3 garlic cloves minced
  • 1 can chopped green chilis
  • 1 jalapeno pepper seeds removed and minced
  • Cilantro for garnish
  • 1/2 cup homemade chipotle ranch dip

1 batch easy guac see below:
Easy guac:

  • 1 large ripe avocado or 2 small, mashed
  • 1-2 Tbsp jalapeno peppers minced
  • 1 1/2 Tbsp fresh lime juice
  • 2-3 Tbsp onion minced
  • 1 clove garlic minced
  • 2 Tbsp chopped fresh cilantro plus more for garnish


  1. Prepare the chipotle ranch, cover and chill until ready to serve.
  2. Heat a skillet over medium heat and add 1 Tbsp coconut oil.
  3. Add ground meat to skillet and sprinkle with salt and spices. Once browned, add onion, pepper and stir, cook about 45 seconds until softened.
  4. Add chopped green chilis, garlic, and jalapeno pepper and continue to cook another 45 seconds to heat through. Add cauli rice and stir to coat, then cover skillet for 30 seconds to soften cauliflower, remove from heat.
  5. Before serving, mash together all the guac ingredients in a bowl. To serve fried rice, top with extra cilantro, chipotle ranch and guac. Enjoy!