Wheat Free Mexican Cauliflower Rice
Cauliflower rice has earned its place in the weeknight rotation, and this version brings serious flavor to the table with warm spices, bright lime, and fresh cilantro. The trick to getting that satisfying, slightly golden texture is pressing as much moisture out of the riced cauliflower as possible before it ever hits the pan — skip that step and you get steam, not color. Coconut oil, turmeric, ginger, and Ceylon cinnamon build a fragrant base that makes the whole kitchen smell incredible, while bone broth adds a savory depth that plain water just can't match. A splash of apple cider vinegar and a squeeze of fresh lime at the end keep everything lively and balanced. Every single ingredient here is naturally free of wheat, so there's no label-reading stress or ingredient swaps required — it just works as written. Pile on some sliced avocado and you've got a side dish that can easily steal the show from whatever it's served alongside.
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!