Legume 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 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 — a step that makes all the difference between fluffy and soggy. Coconut oil, diced carrots, and a splash of bone broth build a savory, slightly sweet base that carries the spices beautifully. A hit of apple cider vinegar and fresh lime juice at the end brightens everything up and keeps the dish from feeling heavy. Cilantro and optional sliced avocado round it out into something that looks and tastes like it took way more effort than it did. For anyone navigating a legume-free lifestyle, this is the kind of side dish that pulls its weight at the table — no beans, no lentils, no compromises on 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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