Sesame Free Mexican Cauliflower Rice
Cauliflower rice can sometimes feel like a sad substitute, but this version earns its place on the table with bold spices, bright lime, and a golden sear that gives it real texture and depth. The trick is pressing the riced cauliflower as dry as possible before it hits the pan — that extra step is what gets you those crispy, caramelized edges instead of a soggy pile. Turmeric, ginger, and Ceylon cinnamon bloom in coconut oil with onion, garlic, and carrot, building a warm, layered base that feels anything but plain. A splash of bone broth and apple cider vinegar pull everything together into something savory and just slightly tangy. Fresh cilantro and lime juice stirred in at the end keep it lively, and sliced avocado on top adds a creamy finish that makes the whole bowl feel complete. Every ingredient here is straightforward and naturally free from sesame in any form — no tahini, no sesame oil, no hidden seeds to scan labels for. It works beautifully as a side dish or as a base for grilled proteins, and it comes together in one skillet with minimal cleanup.
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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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