Chestnut Free Mexican Cauliflower Rice
Cauliflower rice done right is a genuinely satisfying swap, and this version brings serious flavor with warm spices, bright lime, and fresh cilantro doing all the heavy lifting. The trick is pressing as much moisture out of the riced cauliflower as possible before it hits the pan — that one extra step is what gets you golden, slightly crispy edges instead of a soggy pile. Coconut oil, turmeric, ginger, and a whisper of Ceylon cinnamon build an aromatic base that smells incredible and tastes even better. A splash of bone broth and apple cider vinegar go in toward the end, pulling everything together into something tender but still with a little texture. Finished with lime juice and cilantro, it's vibrant and fresh in a way that makes you forget you're eating a vegetable side dish. Sliced avocado on top takes it over the edge if you have one on hand. It's the kind of weeknight recipe that looks and tastes like you put in way more effort than you actually did.
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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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