Lactose Free Mexican Cauliflower Rice
Cauliflower rice done right is a genuinely satisfying swap, and this version brings serious flavor through a warm blend of turmeric, ginger, and Ceylon cinnamon that makes every bite feel intentional rather than like a compromise. The trick is pressing as much moisture out of the riced cauliflower as possible before it hits the pan — that one step is what gets you golden, slightly crispy edges instead of a soggy pile. Coconut oil adds a subtle richness, and the bone broth gives the whole dish a savory depth that keeps it from feeling light or one-dimensional. A splash of apple cider vinegar and fresh lime juice at the end brighten everything up, while cilantro and optional avocado bring it home with classic Mexican-inspired freshness. There's no dairy anywhere in this recipe — not hidden in a sauce, not tucked into a finishing butter — so it works naturally for anyone avoiding lactose without requiring any substitutions or label-checking. It comes together in a single skillet, which means less cleanup and more time enjoying a bowl that genuinely earns its place at the table.
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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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