Beef Free Ginger Cauliflower Rice
Cauliflower rice done right is a genuinely satisfying dish, and this version brings serious flavor through fresh ginger, garlic, and a hit of turmeric that turns everything a gorgeous golden color. Coconut aminos add a savory, slightly sweet depth — think soy sauce vibes without any of the usual concerns — and a splash of apple cider vinegar brightens the whole bowl at the end. The trick of pressing the riced cauliflower in a kitchen towel before cooking is what separates soggy, steamed-tasting results from the lightly golden, tender texture you actually want. Coconut oil handles the high heat beautifully and plays well with the ginger and scallion whites that go in first, building a fragrant base before the cauliflower even hits the pan. Every ingredient here is plant-based and straightforward, so there's no need to scan labels or second-guess what's in it. Finish with scallion greens and a handful of fresh cilantro and you've got a dish that looks and tastes like it took a lot more effort than it did.
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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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