Nightshade Free Mexican Cauliflower Rice
Craving bold, zesty flavors without the tomatoes, peppers, or spices that make nightshade-free cooking feel like a compromise? This cauliflower rice delivers every bit of that vibrant, Mexican-inspired energy using turmeric, ginger, and Ceylon cinnamon in place of the usual chili-heavy seasoning. The trick is pressing the riced cauliflower as dry as possible before it hits the pan — that extra step is what gives you those golden, slightly crispy edges instead of a soggy pile. Coconut oil, diced carrots, and a splash of bone broth add richness and depth, while apple cider vinegar and fresh lime juice bring the brightness you'd normally get from salsa or hot sauce. It all comes together in one skillet, which means less cleanup and more time enjoying a bowl topped with creamy avocado slices. The result is surprisingly satisfying — fragrant, colorful, and filling enough to stand on its own or serve alongside your favorite protein.
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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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