Cashew Free Mexican Cauliflower Rice
Cauliflower rice can sometimes feel like a sad substitute, but this version earns its place on the table with bold, layered flavors that make you forget you're skipping the grains entirely. The trick is pressing as much moisture out of the riced cauliflower as possible before it hits the pan — that one 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, and a splash of bone broth and apple cider vinegar ties everything together with just the right amount of depth. Fresh lime juice and cilantro stirred in at the end brighten the whole dish and give it that unmistakably vibrant, Mexican-inspired finish. Sliced avocado on top adds a creamy contrast that makes each bite feel genuinely satisfying. Every ingredient here is whole and straightforward, so there's no need to scan labels or second-guess what's hiding in a spice blend or sauce — just clean, real food that happens to taste incredible.
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!