Pecan Free Mexican Cauliflower Rice
Cauliflower rice done right is a genuinely satisfying swap, and this version brings serious flavor with warm spices, bright lime, and fresh cilantro doing all the heavy lifting. The trick is pressing the riced cauliflower as dry as possible before it hits the pan — that's what gives you those golden, slightly crispy edges instead of a soggy pile. Coconut oil, turmeric, ginger, and Ceylon cinnamon build an aromatic base that smells incredible while it cooks, and a splash of bone broth and apple cider vinegar pulls everything together into something cohesive and deeply savory. Diced carrots add a little sweetness and color, while the optional avocado on top makes each bowl feel complete and restaurant-worthy. Because every ingredient here is whole and straightforward, there's no need to scan labels or worry about hidden additives sneaking into your bowl. It comes together in one skillet, which means cleanup is minimal and dinner is fast — a rare combination when the end result tastes this good.
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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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