Nutmeg Free Mexican Cauliflower Rice
Cauliflower rice done right is a genuinely satisfying swap, and this version brings bold, layered flavor that makes you forget you're skipping the grain entirely. 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, turmeric, ginger, and Ceylon cinnamon build a warm, aromatic base that feels complex without being fussy, and a splash of apple cider vinegar and fresh lime juice at the end keeps everything bright and lively. Bone broth adds just enough savory depth to pull the whole dish together as the liquid absorbs into the cauliflower. Many spice blends and pre-seasoned rice products sneak in warming spices you may not want, so cooking from scratch here means you control every single ingredient. Fresh cilantro and optional avocado on top make it feel like a proper meal rather than a side dish afterthought. It's the kind of weeknight recipe that looks impressive, comes together in one skillet, and disappears fast.
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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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