Gluten Free Mexican Cauliflower Rice
Cauliflower rice done right is a genuinely satisfying swap, and this version brings serious flavor to the table with warm spices, bright lime, and fresh cilantro. The trick is pressing as much moisture out of the riced cauliflower as possible before it hits the pan — that one step is what gives you golden, slightly crispy edges instead of a soggy pile. Coconut oil, turmeric, ginger, and Ceylon cinnamon build a fragrant base that smells incredible while it cooks, and a splash of bone broth and apple cider vinegar pull everything together into something deeply savory and a little tangy. Carrots add a subtle sweetness and a pop of color, while the final hit of lime juice keeps the whole dish feeling fresh and lively. Sliced avocado on top is optional, but it adds a creamy richness that makes this feel like a complete meal rather than just a side. Because every ingredient here is naturally grain-free, there's no need to hunt down specialty products or worry about hidden gluten lurking in a seasoning packet. It's the kind of weeknight dish that proves eating around grains doesn't mean eating around flavor.
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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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