Mediterranean Diet Friendly Cauliflower Fried Rice with Coconut Aminos
This vibrant skillet dish is everything you want in a weeknight dinner — colorful, deeply savory, and packed with vegetables that actually taste exciting. Riced cauliflower stands in for grains, making it a naturally light, plant-forward option that fits beautifully within a Mediterranean-style way of eating that emphasizes whole vegetables and healthy fats. Coconut oil gives the cauliflower gorgeous golden edges, while fresh garlic, grated ginger, and turmeric layer in warmth and complexity that make every bite feel intentional. Coconut aminos bring that rich, umami depth you'd expect from a classic fried rice without any soy, and a splash of apple cider vinegar brightens the whole dish at the end. The key technique here is pressing the moisture out of the riced cauliflower before it hits the pan — that one step is what separates a truly golden, satisfying result from a soggy disappointment. Carrots and zucchini add sweetness and body, while scallions, fresh cilantro, and a squeeze of lime make it feel fresh and finished. It's the kind of recipe that earns a permanent spot in your rotation.
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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
Chef's tipSoy sauce is saltier and less sweet; start with less and adjust. - 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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