Nutmeg Free Cauliflower Fried Rice with Coconut Aminos
Cauliflower fried rice is one of those dishes that manages to feel both light and deeply satisfying, and this version delivers on every front. Fresh garlic, grated ginger, and ground turmeric give the whole skillet a warm, aromatic backbone, while coconut aminos bring that savory, umami-rich depth you'd expect from a classic fried rice. The trick to getting those lightly golden, never-soggy results is pressing the riced cauliflower dry before it ever hits the pan — a small step that makes a huge difference in texture. Carrots and zucchini add color and a little sweetness, and a splash of apple cider vinegar at the end brightens everything up just enough. Many spice blends and bottled sauces sneak in warm spices you might not want, but every ingredient here is straightforward and easy to verify, so there are no hidden surprises. It comes together in one skillet, which means cleanup is minimal and dinner is on the table fast. Finish it with fresh cilantro and a squeeze of lime and it tastes like something you'd order out — except you made it yourself.
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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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