Low Sodium Mexican Cauliflower Rice

Total time30 min

Prep time15 min

Cook time15 min

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Ingredients

4 servings

1 medium head cauliflower (about 2 lbs), cut into florets
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2 tbsp coconut oil
1 medium yellow onion, finely diced
4 cloves garlic, minced
2 medium carrots, finely diced
1 tsp ground turmeric
½ tsp ground ginger
¼ tsp ceylon cinnamon
½ cup bone broth
1 tbsp apple cider vinegar
1 tsp salt, plus more to taste
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
¼ cup fresh cilantro, roughly chopped
2 tbsp fresh lime juice (from about 1 lime)

For serving

1 medium avocado, sliced (optional)

Instructions

1
Working in two batches, pulse the cauliflower florets in a food processor until broken down into rice-sized pieces, about 8–10 short pulses per batch. Alternatively, grate the florets on the large holes of a box grater. Spread the riced cauliflower on a clean kitchen towel and press firmly to remove as much moisture as possible — the drier it is, the better it will brown.
2
Heat the coconut oil in a large (12-inch) skillet over medium-high heat until shimmering. Add the onion and carrots and cook, stirring occasionally, until the onion is softened and translucent and the carrots are just tender, about 5–6 minutes.

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