This vibrant stir-fry turns a humble head of cauliflower into a satisfying, rice-like base loaded with color and crunch. Broccoli, zucchini, and red bell pepper get cooked in stages until tender-crisp and lightly caramelized, while fresh ginger and scallions bring sharp, aromatic bite to every forkful. A quick homemade sauce of coconut aminos, apple cider vinegar, and sesame oil coats everything in savory depth without weighing the dish down. Fluffy scrambled egg folds right into the mix, adding richness and protein throughout the skillet. Finished with scallion greens and a scatter of fresh cilantro, it's a fast, veggie-packed dinner that comes together in one pan. This one is a natural fit for a vegetarian weeknight rotation, satisfying and full of texture without any meat in sight.
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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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