Yeast Free Mexican Cauliflower Rice
Cauliflower rice done right is a genuinely satisfying swap, and this version brings bold Mexican-inspired flavor through turmeric, ginger, and Ceylon cinnamon bloomed in coconut oil with onion, carrot, and garlic. The trick is pressing as much moisture out of the riced cauliflower as possible before it hits the hot skillet — that's what gives you those golden, slightly crispy edges instead of a soggy pile. Bone broth and a splash of apple cider vinegar go in next, adding savory depth and a subtle brightness that pulls the whole dish together. Fresh lime juice and cilantro stirred in at the end keep everything tasting vibrant and alive. Because this recipe skips grains entirely and relies on whole, straightforward ingredients, there's no need to scrutinize labels for hidden fermented additives or yeast-derived flavor enhancers that sneak into a lot of packaged rice products. Sliced avocado on top is optional but highly recommended — it adds a creamy richness that makes this feel like a complete, restaurant-worthy bowl. Whether you're serving it as a side or eating it straight from the skillet, it's the kind of dish that makes eating this way feel effortless rather than restrictive.
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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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