Artificial Food Coloring Free Mexican Cauliflower Rice
Cauliflower rice done right is a genuinely satisfying swap, and this version brings bold, layered flavor through turmeric, ginger, and Ceylon cinnamon rather than relying on any packaged seasoning blends or mystery additives. That matters more than it sounds — a lot of store-bought rice mixes and taco-night shortcuts sneak in synthetic dyes to punch up their color, so making this from scratch puts you fully in control. The golden hue here comes entirely from turmeric, which also gives the dish a warm, earthy depth that pairs beautifully with the brightness of fresh lime juice and cilantro. Pressing the moisture out of the riced cauliflower before it hits the pan is the move that makes everything brown properly instead of steaming into a soggy pile. Bone broth and apple cider vinegar add a savory, slightly tangy backbone that keeps each bite interesting all the way through. Finished with sliced avocado, it's creamy, fresh, and colorful in the most natural way possible — no artificial anything required.
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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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