Celery Free Mexican Cauliflower Rice
Cauliflower rice done right is genuinely satisfying, and this version brings bold, warm flavor through turmeric, ginger, and a whisper of Ceylon cinnamon that makes every bite feel a little unexpected. The trick is pressing as much moisture out of the riced cauliflower as possible before it hits the pan — that one step is what gives you golden, slightly crispy edges instead of a soggy pile. Coconut oil, diced carrots, and plenty of garlic build a savory base, while bone broth and apple cider vinegar add depth and a subtle tang that ties everything together. A hit of fresh lime juice and cilantro stirred in at the end keeps it bright and lively, and sliced avocado on top makes it feel like a proper meal. The ingredient list is entirely whole-food and straightforward, so there's no need to scrutinize labels or worry about hidden additives sneaking in. It works beautifully as a side alongside grilled protein or as a base for a loaded bowl, and it comes together in a single skillet with minimal cleanup.
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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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