Pork 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. Pulsing the florets in a food processor and pressing out the moisture is the move that separates soggy cauliflower rice from the kind that actually browns and crisps at the edges. Turmeric, ginger, and Ceylon cinnamon bloom in coconut oil with onion, carrot, and garlic to build a warm, aromatic base before the cauliflower ever hits the pan. A splash of bone broth and apple cider vinegar pull everything together, adding depth without heaviness. Fresh lime juice and cilantro stirred in at the end keep it bright and unmistakably Mexican-inspired. Sliced avocado on top is optional, but honestly it rounds out the dish so well it barely feels like a garnish. Every ingredient here is naturally free of pork and pork derivatives, so there's nothing to second-guess — just a clean, craveable bowl you can put together on a weeknight without any fuss.
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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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