Macadamia 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 cooked down in coconut oil until it turns golden and tender, picking up real color and texture that makes it feel nothing like a compromise. Carrots and zucchini add sweetness and bite, while fresh garlic and grated ginger bring that punchy, aromatic backbone you want in a good stir-fry. Coconut aminos step in as the savory, umami-rich sauce — naturally free from soy and any nut-derived ingredients — and a splash of apple cider vinegar plus turmeric round everything out beautifully. The key move here is pressing the moisture out of the riced cauliflower before it hits the pan, which is what gives you those lightly golden, slightly crispy bits instead of a soggy pile. Finish it with fresh cilantro and a squeeze of lime and you have a bowl that tastes bright, bold, and genuinely craveable. It's the kind of weeknight recipe you'll find yourself coming back to again and again.
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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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