Brazil Nut Free Mexican Cauliflower Rice
Cauliflower rice done right is a genuinely satisfying swap, and this version brings serious flavor with turmeric, ginger, and a whisper of Ceylon cinnamon that makes the whole kitchen smell incredible. The trick is pressing the riced cauliflower as dry as possible before it hits the pan — that extra step is what gives you golden, slightly crispy edges instead of a soggy pile. Coconut oil, bone broth, and a splash of apple cider vinegar build a savory, slightly tangy base that soaks into every little floret. Fresh lime juice and cilantro stirred in at the end keep things bright and lively, and sliced avocado on top adds a creamy finish that ties the whole bowl together. Every ingredient here is straightforward and naturally free from tree nut concerns, so there's no need to scrutinize labels or worry about hidden additions. It works beautifully as a standalone light meal or as a vibrant side next to grilled chicken or fish.
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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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