Emulsifier Free Mexican Cauliflower Rice
Cauliflower rice is one of those dishes that can quietly disappoint when it turns out soggy and bland, but this version earns its place at the table. Pressing the moisture out of the riced cauliflower before it ever hits the pan is the move that makes all the difference, giving you golden, slightly crispy edges instead of a steamed mush. Coconut oil carries the turmeric, ginger, and Ceylon cinnamon beautifully, building a warm, fragrant base that smells incredible the moment it hits the heat. Bone broth and a splash of apple cider vinegar add depth and a subtle brightness that keeps every bite interesting. Because every ingredient here is whole and straightforward, you never have to second-guess what's in the pan — no processed shortcuts, no hidden additives, just real food cooked simply. Fresh lime juice and cilantro stirred in at the end lift the whole dish, and a few slices of creamy avocado on top make it feel genuinely complete. It works as a satisfying side or a solid base for whatever protein you're building your meal around.
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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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