Almond Free Cauliflower Fried Rice with Coconut Aminos
Cauliflower fried rice scratches that takeout itch without any of the usual ingredient guesswork, and this version is genuinely satisfying enough to make on a weeknight rotation. Ricing the cauliflower yourself and pressing out the moisture is the real secret here — it's what gives you those lightly golden, slightly crispy bits instead of a soggy pile. Coconut aminos bring that savory, umami-rich depth you'd expect from a classic fried rice, and they're naturally free from the hidden additives that can make store-bought sauces a gamble. Fresh ginger, garlic, and a touch of turmeric layer in warmth and color, while the carrots and zucchini keep every bite interesting. A squeeze of lime and a handful of cilantro at the end brighten the whole dish and make it feel a little restaurant-worthy. Everything in this recipe is straightforward and nut-free by nature — no swaps needed, no label-reading required. It's the kind of bowl that tastes indulgent but leaves you feeling genuinely good.
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Learn more →Ingredients
4 servings
- 1 large head cauliflower (about 2 lbs), cut into florets
- 3 tbsp coconut oil, divided
- 3 cloves garlic, minced
- 1 tbsp fresh ginger, peeled and grated
- 3 medium carrots, peeled and diced small
- 1 medium zucchini, diced small
- 4 scallions, thinly sliced, white and green parts separated
- 3 tbsp coconut aminos
- 1 tsp apple cider vinegar
- ½ tsp ground turmeric
- ¼ tsp ground ginger
- ½ tsp sea salt, plus more to taste
For serving
- 2 tbsp fresh cilantro, roughly chopped (optional)
- 1 lime, cut into wedges (optional)
Instructions
- 1
Working in batches, pulse the cauliflower florets in a food processor until they resemble coarse rice grains, about 8–10 short pulses. 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 1 tbsp of the coconut oil in a large (12-inch) skillet or wok over medium-high heat until shimmering. Add the carrots and cook, stirring occasionally, until just beginning to soften, about 3–4 minutes. Add the zucchini and the white parts of the scallions and cook, stirring, until the zucchini is tender and the edges are lightly golden, about 2–3 minutes more. Transfer the vegetables to a plate and set aside.
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