Oats Free Mexican Cauliflower Rice
Cauliflower rice done right is genuinely satisfying, and this version brings bold, layered flavor through turmeric, ginger, and Ceylon cinnamon — a warm spice combination that makes every bite feel intentional rather than like a sad grain substitute. The trick is pressing as much moisture as possible out of the riced cauliflower before it hits the pan, which lets it develop golden, slightly crispy edges instead of steaming into mush. Coconut oil, diced carrots, and a splash of bone broth give the dish real body and a subtle richness that keeps it filling. A finishing hit of fresh lime juice and cilantro lifts everything and gives it that bright, vibrant quality you'd expect from a well-made Mexican-inspired dish. Sliced avocado on top is optional, but honestly it's the kind of finishing touch that makes this feel like a proper meal rather than a side. Since every ingredient here is naturally free of grains and oats, there's no label-reading required — just straightforward, wholesome cooking from start to finish.
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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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