Mushroom Free Mexican Cauliflower Rice
Cauliflower rice done right is a genuinely satisfying swap, and this version brings bold, warming flavor through turmeric, ginger, and a whisper of Ceylon cinnamon. 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 golden, slightly crispy edges instead of a soggy pile. Coconut oil, diced carrots, and a splash of bone broth round out the base, while apple cider vinegar adds a bright lift that keeps everything tasting fresh and lively. A finish of lime juice and fresh cilantro ties it all together with that unmistakable Mexican-inspired punch. Every single ingredient here is naturally free of fungi, so there's no need to scan labels or swap anything out — it works exactly as written. Top it with creamy sliced avocado and you've got a colorful, nourishing side dish that holds its own next to grilled proteins or stands alone as a light meal.
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!