Pistachio 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 eating a vegetable instead of a grain. The trick is pressing the riced cauliflower as dry as possible before it hits the pan, which lets it develop those golden, slightly crispy edges rather than steaming into a soggy pile. Coconut oil, turmeric, ginger, and Ceylon cinnamon build a warm, aromatic base that plays beautifully against the brightness of fresh lime juice and cilantro stirred in at the end. Bone broth and apple cider vinegar add just enough depth and tang to round everything out without overpowering the dish. Finely diced carrots and onion give it a little sweetness and texture, and a few slices of creamy avocado on top make it feel like a complete, restaurant-worthy plate. Every ingredient here is naturally free from tree nuts, so there's no label-checking or substitution stress — just straightforward, wholesome cooking. 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!