Honey 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 warming every bite. The trick of pressing the riced cauliflower dry before it hits the pan is what separates a golden, slightly crispy result from a soggy pile — and it makes all the difference. Coconut oil gives the aromatics a rich base, while bone broth and apple cider vinegar add depth and a subtle tang that keeps things lively. A bright finish of fresh lime juice and cilantro pulls the whole dish together in a way that feels genuinely fresh rather than like a compromise. Every ingredient here is straightforwardly savory, so there's no need to scan labels or swap anything out — this one is clean and uncomplicated from start to finish. Sliced avocado on top is optional but highly recommended for a creamy contrast to all that golden, spiced cauliflower.
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!