Oats Free Cauliflower Fried Rice with Coconut Aminos
Cauliflower stands in brilliantly for traditional rice here, soaking up every bit of that savory coconut aminos glaze while staying completely free of grains — oats included. The technique is the real secret: pressing the riced cauliflower dry before it hits the pan means you get genuine golden, slightly crispy bits instead of a soggy pile, which makes all the difference in texture and flavor. Fresh ginger, garlic, turmeric, and a splash of apple cider vinegar layer in warmth and brightness that make this taste far more complex than the ingredient list suggests. Carrots and zucchini add color and a satisfying bite, while coconut aminos deliver that deep, umami-rich soy-sauce vibe without any of the usual concerns about hidden additives. A finish of scallion greens, cilantro, and a squeeze of lime lifts the whole dish and keeps it feeling fresh and vibrant. It comes together in one skillet, which means less cleanup and more time actually enjoying dinner.
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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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