Turkey Free Mexican Cauliflower Rice
Cauliflower rice done right is a genuinely satisfying swap, and this version brings serious flavor with turmeric, ginger, and a whisper of Ceylon cinnamon stirred into a base of softened onion, carrot, and garlic. The trick is pressing as much moisture out of the riced cauliflower as possible before it hits the pan — that's what gives you those golden, slightly crispy edges instead of a soggy pile. Coconut oil adds a subtle richness, and a splash of bone broth and apple cider vinegar pull everything together into something that tastes far more complex than the ingredient list suggests. Fresh lime juice and cilantro go in right at the end, keeping the brightness sharp and lively. A few slices of creamy avocado on top round it out beautifully. This is the kind of dish that works as a standalone lunch or as a bold side next to just about anything — completely free of poultry in any form, with zero compromise on depth or satisfaction.
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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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