Gelatin Free Mexican Cauliflower Rice
Cauliflower rice has a way of surprising people — it's light, satisfying, and when it's done right, nobody misses the grains. This version gets its warmth from turmeric, ginger, and a touch of Ceylon cinnamon, which give the whole skillet a golden color and a gently spiced depth that feels anything but plain. Pressing the moisture out of the riced cauliflower before it hits the pan is the move that makes it brown instead of steam, so don't skip that step. Bone broth and a splash of apple cider vinegar pull everything together into something cohesive and a little savory-bright. Fresh lime juice and cilantro go in right at the end, keeping that herby lift alive rather than cooking it away. Sliced avocado on top adds a creamy finish that rounds out every bite. It's a naturally clean dish with no thickeners, stabilizers, or hidden additives to worry about — just real ingredients cooked simply and well.
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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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