Peanut Free Cauliflower Fried Rice with Coconut Aminos
Fried rice cravings hit hard, and this cauliflower version delivers all the satisfying, savory goodness without a single grain of actual rice. The secret is pressing the riced cauliflower as dry as possible before it hits the hot skillet — that extra step is what gives you those lightly golden, slightly crispy bits instead of a soggy pile. Coconut aminos bring that deep, umami-rich flavor you expect from a classic fried rice, and a splash of apple cider vinegar plus turmeric rounds everything out beautifully. Carrots and zucchini add color and texture, while fresh ginger and garlic make the whole kitchen smell incredible from the moment they hit the pan. For anyone navigating peanut allergies, this recipe is a relief — no peanut oil, no peanut-based sauces, just clean, whole ingredients you can feel confident about. A squeeze of lime and a handful of fresh cilantro at the end take it from weeknight staple to something you'd genuinely be proud to serve to guests.
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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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