Barley Free Mexican Cauliflower Rice
Cauliflower steps in as the star here, pulsed or grated into tender, rice-sized pieces that soak up every bit of flavor you throw at them. Coconut oil, turmeric, ginger, and Ceylon cinnamon build a warm, aromatic base alongside sautéed onion, carrot, and garlic — then bone broth and apple cider vinegar pull it all together into something surprisingly rich and satisfying. The trick of pressing the riced cauliflower dry before it hits the pan is what gives you those golden, slightly crispy edges instead of a soggy pile. A bright finish of fresh lime juice and cilantro lifts the whole dish, and sliced avocado on top adds a creamy, cooling contrast. Because every ingredient here is a whole food — no grains, no processed fillers — you never have to second-guess a label or worry about hidden grain derivatives sneaking in. It works beautifully as a side alongside grilled proteins or as a light main when you pile on the avocado.
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!