Capsaicin Free Mexican Cauliflower Rice
Most Mexican-inspired rice dishes lean hard on tomatoes, chili powder, or cumin — ingredients that can be off-limits for anyone avoiding capsaicin. This version takes a completely different route, building its warm, complex flavor from turmeric, ginger, and Ceylon cinnamon instead, so you get that satisfying depth without any of the heat or hidden pepper derivatives. The result is surprisingly vibrant and fragrant, with a golden color that looks just as inviting as the original. The technique here is what makes it work. Pressing the moisture out of the riced cauliflower before it hits the pan is the key step that lets it brown properly rather than steam into a soggy pile. A hot skillet, a little coconut oil, and a couple of undisturbed minutes give you those golden, slightly crispy edges that make this feel like real rice rather than a sad substitute. Bone broth and apple cider vinegar go in toward the end, adding a savory, slightly tangy backbone that ties everything together. Fresh lime juice and cilantro stirred in off the heat keep the flavors bright, and sliced avocado on top makes it feel like a full, satisfying bowl. 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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