Peanut Free Mexican Cauliflower Rice
Cauliflower rice can sometimes feel like a sad substitute, but this version earns its place on the table with bold, layered flavors that make you forget you're skipping the grains entirely. Turmeric, ginger, and Ceylon cinnamon bloom in hot coconut oil alongside onion, garlic, and carrot, building a warm, aromatic base that smells absolutely incredible. The trick of pressing moisture out of the riced cauliflower before it hits the pan is what gives you those golden, slightly crispy edges instead of a soggy pile — don't skip that step. Bone broth and a splash of apple cider vinegar add depth and a subtle tang, while fresh lime juice and cilantro stirred in at the end keep everything bright and lively. Sliced avocado on top rounds it all out with a creamy richness that ties the whole bowl together. Every ingredient here is straightforward and naturally free from peanuts or peanut-derived oils, so there's no label-scanning or cross-contamination stress — just a genuinely satisfying, weeknight-friendly dish you'll want to make on repeat.
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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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