Mediterranean Diet Friendly Mexican Cauliflower Rice
Cauliflower rice gets a serious upgrade here, packed with warm spices, bright citrus, and a handful of fresh herbs that make every forkful feel intentional. The trick to getting that satisfying, slightly golden texture is pressing the riced cauliflower dry before it ever hits the pan — a small step that makes a big difference. Coconut oil, turmeric, ginger, and a whisper of Ceylon cinnamon build a deeply aromatic base, while bone broth adds a savory richness that plain water simply can't match. A splash of apple cider vinegar and fresh lime juice at the end keep everything lively and balanced, cutting right through the warmth of the spices. This dish leans naturally into the plant-forward, whole-ingredient spirit that makes this style of eating so appealing — vegetables, healthy fats, and bold flavor doing all the heavy lifting. Sliced avocado on top is optional, but it melts into the warm rice in a way that feels almost indulgent. It works beautifully as a standalone bowl or alongside grilled fish, roasted chicken, or anything else coming off the heat.
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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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