Cinnamon Free Cauliflower Fried Rice with Coconut Aminos
Fried rice cravings hit hard, and this cauliflower version delivers all the satisfying, savory depth you're after without a single warming spice that could cause a problem. The secret to getting that golden, slightly crispy texture is pressing as much moisture as possible out of the riced cauliflower before it ever hits the pan — skip that step and you'll get steam instead of color. Coconut aminos bring a rich, umami-forward saltiness that ties everything together beautifully, and a splash of apple cider vinegar adds just enough brightness to keep the dish lively. Fresh ginger and garlic do the heavy lifting on aromatics, giving you bold, layered flavor that feels anything but plain or restricted. Carrots and zucchini add color, bite, and a little natural sweetness, while scallions stirred in at the end keep things fresh and vibrant. A squeeze of lime and a handful of cilantro over the top before serving takes the whole bowl from weeknight staple to something you'd genuinely be excited to put on the table.
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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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