Barley Free Ginger Cauliflower Rice
Cauliflower stands in beautifully for traditional grain-based rice here, delivering a light, fluffy base that soaks up every bit of flavor without any of the heaviness. Fresh ginger and garlic hit the pan first, building an aromatic foundation that makes the whole kitchen smell incredible, while ground turmeric gives the finished dish a gorgeous golden hue. Coconut aminos bring that savory, umami-rich depth you'd expect from a classic fried rice — no soy, no grain-derived sauces, just clean, bold flavor. A splash of apple cider vinegar at the end brightens everything up and keeps the dish tasting fresh rather than flat. The trick of pressing the riced cauliflower in a kitchen towel before cooking is what separates a soggy disappointment from perfectly golden, tender "rice" with lightly crisped edges. Scallion greens and optional cilantro scattered over the top add color and a pop of freshness that makes this feel like something you'd order at a restaurant. It works as a satisfying side or a hearty base for whatever protein you're pairing it with.
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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
- 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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