AIP Friendly Mexican Cauliflower Rice
Cauliflower rice done right is genuinely satisfying, and this Mexican-inspired version delivers the kind of bold, fragrant flavor that makes you forget you're skipping conventional grains entirely. Sautéed onion, carrot, and garlic build a savory base, while turmeric, ginger, and Ceylon cinnamon add warmth and depth without relying on any nightshade spices — which is exactly the kind of workaround that makes this dish such a smart fit for the autoimmune protocol. A splash of bone broth steams the cauliflower to just the right tenderness, and a finishing hit of fresh lime juice and cilantro brightens everything up beautifully. The trick of pressing moisture out of the riced cauliflower before it hits the pan is what gives you those golden, slightly crispy edges instead of a soggy pile. Sliced avocado on top adds creamy richness and makes each serving feel genuinely complete. This one comes together in a single skillet and serves four, making it an easy weeknight side or a solid base for whatever protein you're pairing it with.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!