Black Pepper Free Cauliflower Fried Rice with Coconut Aminos
Fried rice cravings are real, and this cauliflower version delivers all the satisfying, savory depth you're after without a single crack of the pepper mill. Coconut aminos bring that rich, umami-forward flavor you'd expect from a classic stir-fry sauce, while fresh garlic, grated ginger, and a touch of turmeric keep every bite bold and aromatic. The trick to getting that golden, slightly crispy texture is squeezing as much moisture as possible out of the riced cauliflower before it ever hits the pan — skip that step and you'll steam instead of sear. Carrots and zucchini add color and a little sweetness, and the scallions layered in at two different stages give the dish a subtle complexity that feels anything but simple. A splash of apple cider vinegar brightens everything up at the end, and a squeeze of fresh lime over the top before serving takes it somewhere genuinely craveable. It comes together in one skillet, which means less cleanup and more time actually enjoying dinner.
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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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