Capsaicin 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 drop of heat. Coconut aminos step in where soy sauce usually goes, bringing a subtly sweet, umami-rich flavor that ties the whole dish together beautifully. The trick to getting that golden, slightly crispy texture — rather than a soggy pile — is pressing as much moisture as possible out of the riced cauliflower before it ever hits the pan, and this recipe walks you through exactly that. Carrots and zucchini add color and bite, while fresh ginger, garlic, and turmeric layer in warmth and earthiness that feel bold without relying on any capsaicin-containing ingredients. For anyone navigating a sensitivity to chili, pepper, or spicy seasonings, this is the kind of dish that proves you don't have to sacrifice excitement on the plate. A squeeze of lime and a handful of fresh cilantro at the end brighten everything up and make it feel genuinely restaurant-worthy. It comes together in one skillet, which means cleanup is minimal and dinner is on the table fast.
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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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