High Fructose Corn Syrup Free Mexican Cauliflower Rice
Cauliflower rice done right is a genuinely satisfying swap, and this version brings bold, warming flavor through turmeric, ginger, and Ceylon cinnamon — a spice lineup that makes every bite feel intentional rather than like a compromise. The trick to getting that golden, slightly crispy texture is pressing as much moisture out of the riced cauliflower as possible before it ever hits the pan, so it browns beautifully instead of steaming into mush. Coconut oil, bone broth, and apple cider vinegar build a savory, slightly tangy base that ties everything together without a single processed shortcut. That matters because so many packaged rice blends and seasoning mixes quietly sneak in sweeteners that have no business being in a savory dish — here, every ingredient is whole and straightforward. Fresh lime juice and cilantro stirred in at the end brighten the whole skillet, and a few slices of creamy avocado on top make it feel like a proper meal. It comes together in one pan with simple prep, which means less cleanup and more time actually enjoying dinner.
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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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