Almond Free Mexican Cauliflower Rice
Cauliflower rice done right is a genuinely satisfying swap, and this version brings serious flavor through a warm spice blend of turmeric, ginger, and Ceylon cinnamon that makes every bite feel intentional. The trick to getting that golden, slightly crispy texture is pressing as much moisture out of the riced cauliflower as possible before it ever hits the pan — skip that step and you'll get steam instead of browning. Coconut oil, bone broth, and a splash of apple cider vinegar build a savory, slightly tangy base that ties the whole dish together without relying on anything processed or packaged. Fresh lime juice and cilantro stirred in at the end brighten everything up, and sliced avocado on top adds a creamy finish that makes it feel like a complete meal. There are no nuts or nut-derived ingredients anywhere in this recipe, so it's a genuinely worry-free option whether you're cooking for yourself or feeding a crowd with mixed dietary needs. It's the kind of dish that earns a permanent spot in your weeknight rotation.
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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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