Chicken Free Mexican Cauliflower Rice
Cauliflower rice done right is a genuinely satisfying thing, and this version brings serious flavor with warm spices, bright lime, and fresh cilantro doing all the heavy lifting. The trick is pressing as much moisture out of the riced cauliflower as possible before it hits the pan — that's what gives you those golden, slightly crispy edges instead of a soggy pile. Coconut oil, turmeric, ginger, and Ceylon cinnamon build a fragrant base that feels anything but plain, while the bone broth adds a savory depth that ties everything together. A splash of apple cider vinegar and a squeeze of fresh lime at the end keep the whole dish lively and bright. It works beautifully as a standalone bowl topped with creamy avocado slices, or as a side alongside your favorite protein. The whole thing comes together in one skillet, which means less cleanup and more time actually enjoying dinner.
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!