This stir-fry turns a whole head of cauliflower into golden, rice-sized bits that crisp up beautifully in a hot skillet instead of going soft or steamy. Broccoli, zucchini, and red bell pepper get cooked in batches until tender-crisp with lightly charred edges, then folded back in with fluffy scrambled egg for texture and protein in every bite. Fresh ginger and scallions bring sharp, aromatic flavor, while a coconut aminos-based sauce ties the whole skillet together with savory depth and a little tang from apple cider vinegar. A finishing touch of scallion greens and cilantro adds brightness right before serving. It's a fast, veggie-packed dinner that comes together in one pan, and it fits neatly into a Paleo lineup any night of the week.
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Working in batches, pulse the cauliflower florets in a food processor (or grate on the large holes of a box grater) until broken down into rice-sized pieces, about 8–10 pulses. You should have roughly 4 cups of cauliflower rice. Spread on a clean kitchen towel and press firmly to remove as much moisture as possible — dry cauliflower rice browns rather than steams.
In a small bowl, whisk together the coconut aminos, apple cider vinegar, sesame oil, and ground ginger until combined. Set aside.
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