Soy Free Mexican Cauliflower Rice
Cauliflower rice can sometimes feel like a sad substitute, but this version earns its place on the table with warm spices, bright citrus, and a golden sear that gives it real texture and depth. Turmeric, ginger, and Ceylon cinnamon build a fragrant base that feels anything but bland, while fresh lime juice and cilantro lift the whole dish at the finish. The trick to getting that satisfying, slightly crispy edge is pressing as much moisture out of the riced cauliflower as possible before it ever hits the pan — a step worth the extra minute. Coconut oil handles the high heat beautifully and adds a subtle richness without any of the soy-based oils that sneak into so many packaged or restaurant versions of this dish. Bone broth brings a savory depth that ties the aromatics together as it absorbs into the cauliflower, making every bite taste more substantial than you'd expect. Sliced avocado on top adds creaminess and makes it feel like a complete, satisfying bowl. It's the kind of weeknight side that quietly becomes a staple.
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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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