Anti Inflammatory Cauliflower Fried Rice with Coconut Aminos
Fried rice cravings hit hard, and this cauliflower-based version delivers all the satisfying, savory comfort without the ingredients that tend to work against your body. The secret to getting it right is pressing as much moisture out of the riced cauliflower as possible before it hits the pan — that extra step is what gives you those lightly golden, slightly crispy bits instead of a soggy pile. Coconut aminos stand in for soy sauce and bring a mellow, umami-rich depth that pairs beautifully with the fresh garlic and ginger sizzling in coconut oil. Turmeric adds its signature golden hue along with one of the most well-regarded anti-inflammatory compounds in the spice cabinet, and the apple cider vinegar gives everything a bright little lift at the end. Carrots and zucchini add color, texture, and nutrients without weighing the dish down, and the whole thing comes together in one skillet. A squeeze of lime and a handful of fresh cilantro over the top make it feel restaurant-worthy. It's the kind of weeknight meal that genuinely makes you feel good — both while you're eating it and after.
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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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