Vegan Mexican Cauliflower Rice
Cauliflower rice done right is a genuinely satisfying dish, and this version brings bold, layered flavor through turmeric, ginger, and a whisper of Ceylon cinnamon that makes every forkful feel a little unexpected. The trick to getting that golden, slightly crispy texture — rather than a soggy pile — is pressing the riced cauliflower dry before it ever hits the pan, and then letting it sit undisturbed so the edges can caramelize properly. Coconut oil adds a subtle richness while keeping everything completely plant-based, and the apple cider vinegar brightens the whole dish without overpowering the warm spices. Fresh lime juice and cilantro stirred in at the end give it that unmistakable Mexican-inspired lift. Fanned avocado on top adds creaminess and makes the plate look as good as it tastes. This is the kind of recipe that earns a permanent spot in your weeknight rotation — light enough to feel virtuous, flavorful enough that you won't miss the actual rice for a second.
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
Chef's tipUse the same amount of low-sodium vegetable broth. It won't give the body or richness of bone broth, so it's best where broth is mainly a cooking liquid or flavor base. - 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!