Legume Free Cauliflower Fried Rice with Coconut Aminos
Cauliflower steps in as the star here, riced down in a food processor and cooked until it picks up those golden, slightly crispy edges that make every bite genuinely satisfying. The secret to getting that texture right is pressing out as much moisture as possible before it ever hits the pan — skip that step and you'll get steam instead of color. Coconut aminos bring the savory, umami-rich depth you'd expect from a classic fried rice sauce, and because they're made from coconut blossom sap, there's no soy or any legume-derived ingredient in sight. Carrots and zucchini add color and a little sweetness, while fresh garlic, grated ginger, turmeric, and a splash of apple cider vinegar layer in warmth and brightness that keep the dish from feeling one-note. Everything comes together in a single skillet or wok, which means less cleanup and more time actually enjoying dinner. A squeeze of lime and a handful of fresh cilantro at the end lift the whole thing and make it feel restaurant-worthy without any extra effort.
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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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