Seed Oil Free Mexican Cauliflower Rice
Cauliflower rice is one of those dishes that can go completely flat if you're not careful, but this version is anything but boring. Coconut oil gives the vegetables a clean, high-heat sear that coaxes real golden edges out of the cauliflower — something refined vegetable oils can muddy with off-flavors. Turmeric, ginger, and Ceylon cinnamon build a warm, fragrant base that leans into the Mexican-inspired profile without relying on a spice packet full of mystery additives. The bone broth and apple cider vinegar add depth and a subtle brightness that makes the whole skillet taste like it simmered far longer than it actually did. Pressing the moisture out of the riced cauliflower before it hits the pan is the move that separates a soggy side from one with genuine texture and caramelized bite. Fresh lime juice and cilantro stirred in at the end keep everything lively, and a few slices of avocado on top make it feel like a complete, satisfying bowl. It's the kind of weeknight recipe that proves eating clean doesn't mean eating dull.
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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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