Vegetarian Mexican Cauliflower Rice
Cauliflower rice done right is genuinely satisfying, and this version brings bold, warming flavor through turmeric, ginger, and a whisper of Ceylon cinnamon that makes every forkful feel a little unexpected. 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 get steam instead of color. Coconut oil, fragrant aromatics, and a splash of apple cider vinegar build a savory base that's bright without being heavy. Fresh lime juice and cilantro stirred in at the end keep everything lively, while sliced avocado on top adds a creamy, cooling contrast. It's the kind of dish that works as a standalone bowl or alongside your favorite protein, and it comes together entirely from whole, plant-based ingredients with no meat or animal-derived shortcuts needed — aside from the bone broth, which you can swap for vegetable broth to keep it fully meat-free. Vibrant, nourishing, and genuinely craveable.
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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
Chef's tipUse the same amount of low-sodium vegetable broth. It won't give the body or richness of bone broth, so it's best where broth is mainly a cooking liquid or flavor base. - 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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