BHA & BHT Free Mexican Cauliflower Rice
Cauliflower rice done right is a genuinely satisfying swap, and this version brings serious flavor through a warm 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 dry before it ever hits the pan — skip that step and you end up with steam instead of sear. Coconut oil gives the whole thing a subtle richness, while bone broth and a splash of apple cider vinegar add depth and a gentle tang that ties everything together. Fresh lime juice and cilantro stirred in at the end keep it bright and lively, and sliced avocado on top makes it feel like a full, nourishing meal. For anyone avoiding synthetic preservatives like BHA and BHT, packaged rice blends and seasoning mixes are often a minefield — this recipe sidesteps all of that by relying entirely on whole vegetables, fresh aromatics, and pantry spices you can verify yourself. It's the kind of dish that earns a permanent spot in the 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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