Cashew Free Cauliflower Fried Rice with Coconut Aminos
Fried rice cravings hit hard, and this cauliflower version delivers all the satisfying, savory comfort without a single grain of actual rice. Riced cauliflower gets cooked in coconut oil until it's tender and lightly golden, then tossed with sweet carrots, zucchini, fresh garlic, and grated ginger for a dish that smells absolutely incredible while it's cooking. Coconut aminos bring that deep, umami-rich soy sauce flavor you're after — completely tree-nut-free and naturally a little sweeter than the traditional stuff — while a splash of apple cider vinegar and ground turmeric round everything out beautifully. The key move here is pressing as much moisture as possible out of the cauliflower before it hits the pan, which is what gives you those lightly caramelized, golden bits instead of a soggy pile. Finished with scallion greens, fresh cilantro, and a squeeze of lime, it's bright and punchy and genuinely hard to stop eating. This is the kind of weeknight recipe that feels like a treat but comes together with nothing fussy or hard to find — just clean, whole ingredients that do all the heavy lifting.
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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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