Fish Free Mexican Cauliflower Rice
Cauliflower rice done right is a genuinely satisfying swap, and this version brings bold, layered flavor that makes you forget you're skipping the grains entirely. The trick is pressing as much moisture out of the riced cauliflower as possible before it hits the pan — that's what gets you those golden, slightly crispy edges instead of a soggy pile. Coconut oil, turmeric, ginger, and Ceylon cinnamon build a warm, aromatic base that feels anything but plain, while the bone broth and a splash of apple cider vinegar add just enough depth to pull everything together. Fresh lime juice and cilantro stirred in at the end keep it bright and punchy, and sliced avocado on top makes it feel like a proper meal. For anyone navigating fish-free eating, this dish is completely straightforward — every ingredient is easy to source and there's nothing hidden to second-guess. It works beautifully as a side alongside grilled chicken or black beans, or honestly just eaten straight from the skillet.
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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
Chef's tipUse the same amount of low-sodium vegetable broth. It won't give the body or richness of bone broth, so it's best where broth is mainly a cooking liquid or flavor base. - 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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