Hazelnut Free Cauliflower Fried Rice with Coconut Aminos
Cauliflower fried rice is one of those dishes that manages to feel both light and deeply satisfying at the same time, and this version absolutely delivers on that promise. Riced cauliflower gets golden and tender in a hot skillet, while carrots and zucchini add color, texture, and a little sweetness to every bite. Coconut aminos bring that savory, umami-rich depth you want from a fried rice dish — no soy sauce needed — and a hit of fresh ginger and garlic makes the whole kitchen smell incredible. The turmeric gives everything a warm, golden hue that looks just as good as it tastes. For anyone navigating tree nut allergies or sensitivities, this recipe is naturally free of hazelnuts and any nut-based ingredients, relying instead on coconut oil and coconut aminos for richness and flavor. The trick to getting that satisfying, slightly crispy texture is pressing the moisture out of the riced cauliflower before it hits the pan — a simple step that makes a real difference. Finish it with fresh cilantro and a squeeze of lime, and you've got a vibrant, weeknight-friendly bowl that doesn't feel like a compromise at all.
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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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