Paleo Mexican Cauliflower Rice
Cauliflower rice done right is genuinely satisfying, and this version brings bold, warm flavors that make you forget you're skipping the grains entirely. Ricing the cauliflower yourself and pressing out the moisture is the key move here — it's what gives you those golden, slightly crispy edges instead of a soggy pile. Coconut oil, bone broth, and apple cider vinegar do the heavy lifting in the flavor department, while turmeric, ginger, and Ceylon cinnamon add a subtle, aromatic depth that feels anything but plain. The whole thing comes together in one skillet, which means less cleanup and more time actually enjoying dinner. A squeeze of fresh lime and a handful of cilantro at the end brighten everything up, and sliced avocado on top makes it feel like a proper, complete meal. It works beautifully as a standalone bowl or as a side alongside grilled protein — versatile enough to earn a regular spot in your weeknight 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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