Nitrate & Nitrite Free Mexican Cauliflower Rice
This vibrant cauliflower rice is the kind of weeknight side dish that makes you forget you're eating something light — it's golden, fragrant, and packed with real flavor. Turmeric, ginger, and Ceylon cinnamon bloom in coconut oil alongside onion, garlic, and carrot, building a warm, layered base before the cauliflower even hits the pan. A splash of bone broth and apple cider vinegar pull everything together, giving the finished dish a subtle depth that plain steamed vegetables could never deliver. The trick of pressing the riced cauliflower dry before cooking is what makes it brown beautifully at the edges instead of steaming into a soggy pile — worth the extra minute every time. Fresh lime juice and cilantro stirred in at the end keep things bright and lively, and sliced avocado on top adds a creamy finish that rounds out the whole bowl. Every ingredient here is whole and unprocessed, so you never have to second-guess what's in your food or scan labels for hidden additives. It works beautifully as a base for grilled proteins, tucked alongside eggs at brunch, or eaten straight from the skillet with a spoon.
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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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