Eggless 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 every bite feel warm and a little unexpected. The trick is pressing the riced cauliflower as dry as possible before it hits the pan — that step is what gives you golden, slightly crispy edges instead of a soggy pile. Coconut oil, diced carrots, and a splash of bone broth build a savory base that's rich without being heavy, and the apple cider vinegar adds just enough brightness to keep things lively. Fresh lime juice and cilantro stirred in at the end pull the whole dish together with a classic Mexican-inspired finish. Because the ingredient list is built entirely around whole vegetables, aromatics, and pantry staples, there's nothing here that sneaks in eggs — no binders, no coatings, no surprises. Sliced avocado on top is optional but honestly makes it feel like a complete meal on its own. It's the kind of weeknight side that earns a permanent spot in the 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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