Artificial Food Coloring Free Ginger Cauliflower Rice
Cauliflower rice done right is genuinely satisfying, and this version — fragrant with fresh ginger, warm turmeric, and a splash of coconut aminos — proves that a grain-free side dish can be anything but boring. Every single ingredient here is whole and recognizable, which means no mystery dyes lurking in a sauce packet or seasoning blend. Conventional fried rice mixes and bottled stir-fry sauces are notorious for sneaking in synthetic colorings, so building this one from scratch with coconut aminos and apple cider vinegar is a smart, clean swap that still delivers deep, savory flavor. The turmeric gives the dish that gorgeous golden hue naturally — no artificial yellow needed. Pressing the moisture out of the riced cauliflower before it hits the hot skillet is the key move that gets you those lightly golden, slightly crispy edges instead of a soggy pile. Scallion whites go in early to build the aromatic base, and the greens get stirred in at the end for a fresh, bright finish. It comes together in one pan and works beautifully as a weeknight side or a base for whatever protein you're throwing on top.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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
- 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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!