Hazelnut Free Mexican Cauliflower Rice
Cauliflower rice done right is a genuinely satisfying swap, and this version brings serious flavor with turmeric, ginger, and a whisper of Ceylon cinnamon layered through every bite. 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, bone broth, and a splash of apple cider vinegar build a savory, slightly tangy base that makes the whole skillet taste far more complex than the ingredient list suggests. Fresh lime juice and cilantro stirred in at the end brighten everything up, and sliced avocado on top adds a creamy finish that ties it all together. Tree nut allergies can make navigating packaged grain alternatives stressful, but this dish is built entirely from whole vegetables, spices, and pantry staples — nothing processed or hidden to worry about. It works beautifully as a side alongside grilled proteins or as a light main all on its own.
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!