Vegan Cauliflower Rice with Apple Cider Vinegar Glaze

Total time25 min

Prep time10 min

Cook time15 min

Vegan Cauliflower Rice with Apple Cider Vinegar Glaze

Cauliflower gets pulsed down into fine, rice-sized pieces here, then sautéed with softened shallots and garlic until every grain turns tender and lightly golden at the edges. Turmeric and ginger warm the dish with color and a subtle earthy kick, while a bright, tangy glaze gets tossed through at the end so it clings to every piece. Fresh parsley stirred in right before serving keeps things light and herby, cutting through the richness of the glaze. It comes together fast in one skillet, making it an easy weeknight side or a base for grain bowls. This one's a genuinely solid pick for a plant-based table, packed with vegetables and bold flavor without any animal products in sight.

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Ingredients

4 servings

1 medium head cauliflower (about 2 lbs), cut into florets
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2 tbsp olive oil
2 medium shallots, finely diced
3 cloves garlic, minced
3 tbsp apple cider vinegar
1 tbsp honey
Chef's tip
Use the same amount. Maple syrup is a little thinner and less sticky than honey.
¼ tsp ground turmeric
¼ tsp ground ginger
½ tsp salt, plus more to taste
2 tbsp fresh parsley, chopped

Instructions

1
Working in two batches, pulse the cauliflower florets in a food processor until broken down into rice-sized pieces, about 8–10 short pulses per batch. 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 excess moisture.
2
Heat the olive oil in a large (12-inch) skillet over medium heat until shimmering. Add the shallots and cook, stirring occasionally, until softened and translucent, about 3–4 minutes.

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