Seeds Free Cauliflower Fried Rice with Coconut Aminos
Cauliflower steps in as the star here, riced down in a food processor and cooked until golden and tender in a hot skillet — the result is surprisingly satisfying, with that familiar fried rice texture and a deeply savory flavor. Coconut aminos bring the umami punch you'd expect from a classic soy sauce, and combined with fresh garlic, grated ginger, and a touch of turmeric, the dish has real depth and warmth. Carrots and zucchini add color and bite, while a splash of apple cider vinegar lifts everything at the end. For anyone navigating a seeds-free lifestyle, this recipe is a genuine win — no sesame oil, no sesame seeds, and no hidden seed-based ingredients that so often sneak into stir-fry-style dishes. The trick to getting that lightly golden, non-soggy finish is pressing the riced cauliflower dry before it ever hits the pan, so don't skip that step. Finish it with fresh cilantro and a squeeze of lime and it tastes bright, vibrant, and anything but restrictive.
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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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