Beef Free Mexican Cauliflower Rice
Cauliflower rice done right is a genuinely satisfying dish, 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 the riced cauliflower as dry as possible before it ever hits the pan — skip that step and you'll end up with steam instead of color. Coconut oil gives the whole thing a subtle richness, while the bone broth adds a savory depth that keeps this from tasting like a sad substitute for anything. A splash of apple cider vinegar and fresh lime juice at the end brighten everything up and balance the earthiness of the spices beautifully. Fresh cilantro and optional sliced avocado on top round it out into something that feels complete and craveable rather than just a side dish. It's the kind of recipe that works as a base for grilled chicken or fish, or honestly stands on its own as a light, nourishing meal.
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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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