Lupin Free Mexican Cauliflower Rice
Cauliflower rice done right is a genuinely satisfying swap, and this version brings bold, layered flavor that makes you forget you're not eating the real thing. Pressing the moisture out of the riced cauliflower before it hits the pan is the move that separates a soggy disappointment from something with actual golden, toasty edges. Coconut oil, turmeric, ginger, and Ceylon cinnamon build a warm, aromatic base that feels unexpected for a Mexican-inspired dish — in the best possible way. A splash of bone broth and apple cider vinegar steam everything to tender perfection while keeping the cauliflower from turning to mush. Fresh lime juice and cilantro stirred in at the end brighten the whole skillet, and sliced avocado on top adds that creamy, cooling finish. Every ingredient here is straightforward and whole-food, so there's no need to scrutinize labels or worry about hidden legume-based fillers that sometimes sneak into packaged grain alternatives. It's the kind of weeknight side that earns a permanent spot in the rotation.
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!