Seeds Free Mexican Cauliflower Rice
Cauliflower rice done right is a genuinely satisfying swap, and this version brings bold, warming flavor through turmeric, ginger, and a whisper of Ceylon cinnamon. The trick is pressing the riced cauliflower as dry as possible before it hits the pan — that extra step is what gives you those golden, slightly crispy edges instead of a soggy pile. Coconut oil, bone broth, and a splash of apple cider vinegar build a savory, slightly tangy base that makes every bite feel intentional rather than like something is missing. Finely diced carrots and onion add sweetness and body, while fresh lime juice and cilantro stirred in at the end keep things bright and lively. A few slices of creamy avocado on top pull the whole bowl together beautifully. Every ingredient here is naturally free of seeds, so there's no label-scanning or substitution stress — just a clean, flavorful dish you can feel good about putting on the table.
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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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