Brazil Nut Free Cauliflower Fried Rice with Coconut Aminos
Cauliflower fried rice scratches that takeout itch without any of the usual ingredient guesswork, and this version delivers serious flavor through a smart lineup of whole, recognizable foods. Coconut aminos bring that savory, slightly sweet depth you'd expect from soy sauce, while fresh garlic, grated ginger, and a pinch of turmeric layer in warmth that makes every bite feel intentional. The trick to getting that satisfying golden texture — rather than a soggy pile — is pressing the riced cauliflower in a kitchen towel before it ever hits the pan, so it browns beautifully instead of steaming itself to mush. Carrots and zucchini add color and a little sweetness, and cooking them separately before folding them back in keeps everything at the right texture. A splash of apple cider vinegar at the end brightens the whole dish and balances the richness of the coconut oil. Finish it with fresh cilantro and a squeeze of lime and it genuinely tastes like something you'd order, not something you made because you had to avoid an ingredient.
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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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