Sesame Free Cauliflower Fried Rice with Coconut Aminos
Fried rice cravings hit hard, and this cauliflower version delivers all the satisfying, savory comfort you're after without a drop of soy sauce or sesame in sight. Coconut aminos step in as the flavor backbone here, bringing that deep, slightly sweet umami punch that makes every bite taste like the real deal. The trick to getting that golden, slightly crispy texture — rather than a soggy pile — is pressing the riced cauliflower dry before it ever hits the pan, and then letting it sit undisturbed so it actually browns. Carrots, zucchini, garlic, and fresh ginger round out the filling with color and warmth, while turmeric gives the whole dish a gorgeous golden hue. A splash of apple cider vinegar brightens everything up at the end, and a squeeze of lime over the top before serving takes it from good to genuinely craveable. For anyone navigating sesame allergies or sensitivities, this is the kind of weeknight recipe that proves you don't have to sacrifice bold flavor to eat safely.
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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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