Rice Free Mexican Cauliflower Rice
Cauliflower steps in as the star here, pulsed or grated down to fluffy, rice-sized pieces that soak up every bit of flavor you throw at them. The key move is pressing out as much moisture 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 a whisper of Ceylon cinnamon build a warm, aromatic base, while diced carrots and onion add sweetness and body. A splash of bone broth and apple cider vinegar steam everything to tender perfection without turning it mushy. Fresh lime juice and cilantro stirred in at the end brighten the whole dish, and sliced avocado on top makes it feel genuinely complete. It's the kind of side that holds its own next to grilled proteins or works as a light meal all by itself — deeply satisfying without a single grain in sight.
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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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