Gut Friendly Mexican Cauliflower Rice
Cauliflower rice done right is a genuinely satisfying swap, and this version brings bold, warm flavor through turmeric, ginger, and a whisper of Ceylon cinnamon — spices that do double duty making the dish taste incredible while also being gentle on digestion. Pressing the moisture out of the riced cauliflower before it hits the pan is the move that separates a soggy, steamed result from one with real golden edges and a satisfying bite. Coconut oil gives the aromatics a clean, slightly sweet base, while finely diced carrots and onion add natural sweetness and texture without anything heavy or hard to digest. The bone broth brings a quiet depth that plain water never could, and the apple cider vinegar brightens everything up without overpowering the other flavors. A hit of fresh lime juice and cilantro right at the end keeps it lively and fresh-tasting, and sliced avocado on top adds creamy richness that rounds out the whole bowl. Every ingredient here is straightforward and purposeful — nothing processed, nothing that tends to cause trouble — so it's the kind of dish you can feel good about eating and feel good after eating.
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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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