Low-Carb Southwest Cauliflower Rice

I love using vegetables to make low-carb options for dishes that aren’t otherwise low in carbohydrates! When using riced cauliflower, I usually turn it into a pasta type dish by adding ricotta cheese and sauce, but when I was out of pasta sauce, I changed it up and made up a really tasty dish! I am sure there are other similar recipes out there, but as I was making this, I just used what I had on hand and added random ingredients as I went, and it turned out so yummy!

First, I sautéed onion and garlic until tender.

Then, I added a frozen bag of riced cauliflower and cooked that until tender also.

I threw in some salsa, black beans, shredded cheese, shredded rotisserie chicken, salt and pepper and red pepper flakes, mixed it all together and that’s it!

I topped it with some avocado and put some sour cream on the side and it was a really filling meal! It also only took about 10 minutes total to prep and make, which is a big thumbs up in my book!

It may not look very pretty, but it has a TON of flavor! 


  • 1/2 cup onion diced
  • 2 cloves garlic minced
  • 12oz bag frozen riced cauliflower
  • 1 cup salsa
  • 1/2 cup black beans
  • 1 cup cooked chicken I shredded a rotisserie chicken
  • 1/2 cup shredded cheese
  • salt and pepper to taste
  • red pepper flakes optional


  1. Sauté onions and garlic until tender  

  2. Add frozen cauliflower and cook until tender 

  3. Add Salsa and black beans and stir together 

  4. Add cooked chicken and shredded cheese, stir again 

  5. Season with salt and pepper (red pepper flakes, optional) 

  6. Top with avocado

  7. Serve with sour cream on the side