Low Sugar Mexican Cauliflower Rice
Cauliflower rice can sometimes feel like a compromise, but this version earns its place on the table with bold, layered flavor that makes you forget you're skipping the grains entirely. Turmeric, ginger, and Ceylon cinnamon bloom in coconut oil alongside onion, garlic, and carrot, building a warm, aromatic base that carries the whole dish. A splash of bone broth and apple cider vinegar steam everything to just-tender perfection, while fresh lime juice and cilantro stirred in at the end keep it bright and lively. The key move here is pressing the moisture out of the riced cauliflower before it hits the pan — that one step is what gives you golden, slightly crispy edges instead of a soggy pile. Every single ingredient is naturally free of added sugar, so there's no label-reading required and no sneaky sweeteners hiding in a sauce or seasoning packet. Sliced avocado on top adds a creamy, cooling finish that ties the whole bowl together beautifully.
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Learn more →Ingredients
4 servings
- 1 medium head cauliflower (about 2 lbs), cut into florets
- 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
- 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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