Shellfish Free Mexican Cauliflower Rice
Cauliflower rice done right is a genuinely satisfying swap, and this version brings serious flavor through a warm spice blend of turmeric, ginger, and Ceylon cinnamon that makes every bite feel intentional. The trick to getting that golden, slightly crispy texture is pressing as much moisture out of the riced cauliflower as possible before it ever hits the pan — skip that step and you'll end up with steam instead of a sear. Coconut oil, diced carrots, and a splash of bone broth round out the base, while fresh lime juice and cilantro stirred in at the end keep things bright and lively. Sliced avocado on top adds a creamy finish that ties the whole bowl together. Every ingredient here is naturally free from ocean-sourced proteins, so there's no need to scan labels or worry about hidden shellfish derivatives sneaking into your meal. It's the kind of weeknight dish that feels a little fancy without requiring much effort at all.
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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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