Walnut Free Mexican Cauliflower Rice
Cauliflower rice done right is a genuinely satisfying swap, and this version brings bold, layered flavor that makes you forget you're skipping the grains entirely. The trick is pressing the riced cauliflower as dry as possible before it hits the pan — that extra step is what gives you those golden, slightly crispy edges instead of a soggy pile. Turmeric, ginger, and Ceylon cinnamon bloom in coconut oil with onion, carrot, and garlic to build a warm, aromatic base that feels anything but plain. A splash of bone broth and apple cider vinegar steam everything to tender perfection, then a hit of fresh lime juice and cilantro at the end brightens the whole dish. Sliced avocado on top adds a creamy, cooling finish that ties it all together beautifully. The ingredient list is refreshingly straightforward — no hidden sauces or packaged seasonings to second-guess, just whole, recognizable foods cooked simply and well. It works as a side alongside grilled proteins or as a light, flavorful bowl all on its own.
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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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