MSG Free Mexican Cauliflower Rice
Cauliflower rice done right is a genuinely satisfying swap, and this version brings bold, layered flavor through turmeric, ginger, and a whisper of Ceylon cinnamon. The aromatics bloom in coconut oil alongside onion, garlic, and carrot before the riced cauliflower goes in, building a savory base that tastes far more complex than the ingredient list suggests. A splash of bone broth and apple cider vinegar pull everything together while the cauliflower finishes cooking, keeping it tender without turning mushy. One of the quiet wins here is that every single ingredient is whole and unprocessed — no seasoning packets, no canned sauces, no shortcuts that sneak in hidden additives. Fresh lime juice and cilantro stirred in at the end brighten the whole dish and make it taste alive. Sliced avocado on top adds a creamy, cooling contrast that ties it all together beautifully. It's the kind of weeknight side that earns a permanent spot in the rotation.
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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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