Black Pepper Free Mexican Cauliflower Rice
Cauliflower rice done right is genuinely satisfying, and this Mexican-inspired version delivers bold, layered flavor without a single grain of actual rice — or any black pepper. The warm spice profile comes from turmeric, ginger, and Ceylon cinnamon, which together create something earthy and aromatic that feels far more complex than the short ingredient list suggests. Pressing the moisture out of the riced cauliflower before it hits the pan is the move that makes everything work — it browns at the edges instead of steaming into mush, giving you that slightly crispy, golden texture that makes this feel like real comfort food. Coconut oil, bone broth, and a splash of apple cider vinegar round out the base, while fresh lime juice and cilantro stirred in at the end keep the whole thing bright and lively. Sliced avocado on top adds a creamy finish that ties it all together beautifully. It's the kind of weeknight side dish that quietly becomes a staple because it's fast, flexible, and genuinely delicious without relying on any of the usual heat-forward seasonings.
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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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