Low Sugar Ginger Cauliflower Rice
Cauliflower rice gets a serious upgrade here, packed with fresh ginger, garlic, and a warm hit of turmeric that turns a simple swap into something genuinely craveable. The secret to getting that light, fluffy texture is pressing the riced cauliflower in a kitchen towel before it ever hits the pan — skip that step and you'll end up with steam instead of those gorgeous golden edges. Coconut aminos bring a savory, slightly rich depth that mimics soy sauce beautifully, and because they contain no added sweeteners, every bit of flavor here is completely clean. A splash of apple cider vinegar at the end brightens everything up and keeps the dish from feeling heavy. Scallions go in at two stages — the whites cook down with the aromatics for a mellow base, while the greens get stirred in at the end for a fresh, slightly sharp finish. It comes together in one skillet, which means bold flavor with minimal cleanup. Whether you're serving it alongside a protein or eating it straight from the pan, this is the kind of dish that makes eating without added sugar feel effortless rather than restrictive.
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Learn more →Ingredients
4 servings
- 1 medium head cauliflower (about 2 lb), cut into florets
- 2 tbsp coconut oil
- 4 scallions, thinly sliced, white and green parts separated
- 3 cloves garlic, minced
- 1 tbsp fresh ginger, peeled and finely grated
- ½ tsp ground turmeric
- 2 tbsp coconut aminos
Chef's tipSoy sauce is saltier and less sweet; start with less and adjust. - 1 tsp apple cider vinegar
- ½ tsp salt, or to taste
- 2 tbsp fresh cilantro, roughly chopped (optional)
Instructions
- 1
Working in two batches, pulse the cauliflower florets in a food processor 8–10 times until broken down into rice-sized pieces, about 3–4 cups total. 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 coconut oil in a large (12-inch) skillet or wok over medium-high heat until shimmering. Add the scallion whites, garlic, and ginger and cook, stirring constantly, until fragrant and softened, about 1–2 minutes. Watch closely, as the garlic can brown quickly.
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