
This stir-fry turns a single head of cauliflower into a fast, satisfying rice substitute, pulsed down to fluffy grains and pan-fried in coconut oil until golden at the edges. Crisp-tender broccoli, zucchini, and red bell pepper get cooked in batches for a proper sear rather than a steam, and fluffy scrambled eggs fold right back in for protein in every bite. Coconut aminos, fresh ginger, and a splash of apple cider vinegar build a savory-tangy sauce that clings to every grain without any grains actually being involved. A hit of sesame oil and optional red pepper flakes bring warmth and depth, while scallions and cilantro finish things off bright and fresh. It's a one-skillet dinner that comes together in well under 30 minutes, and it's a genuinely great fit for a Whole30 kitchen โ no rice cooker, no soy sauce, just real vegetables doing all the work.
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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 8โ10 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 โ 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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