Xanthan Gum Free Mexican Cauliflower Rice
Cauliflower rice can sometimes feel like a compromise, but this version is genuinely craveable — fragrant with turmeric, ginger, and Ceylon cinnamon, brightened at the finish with fresh lime juice and cilantro. The trick is pressing as much moisture out of the riced cauliflower as possible before it hits the pan, which gives you those golden, slightly crispy edges instead of a soggy pile. Coconut oil and bone broth add richness and depth that make the whole skillet taste far more complex than the ingredient list suggests. Because every component here is a whole food — vegetables, spices, citrus — there's no need to scan labels for hidden stabilizers or thickening agents that can sneak into packaged grain alternatives. The apple cider vinegar adds a subtle tang that ties everything together, and a few slices of creamy avocado on top make it feel like a complete, satisfying bowl. It comes together in one skillet, which means less cleanup and more time actually enjoying dinner.
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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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