BHA & BHT Free Ginger Cauliflower Rice
Cauliflower rice done right is a genuinely satisfying dish, and this ginger-forward version brings serious flavor with every bite. The combination of fresh ginger, garlic, and turmeric gives the cauliflower a warm, aromatic depth that feels anything but plain or diet-food boring. Coconut aminos stand in for soy sauce here, adding a savory, slightly sweet umami note without the additives that sneak into so many bottled condiments — a real win when you're watching what goes into your food. Coconut oil gives the cauliflower those lightly golden, slightly crispy edges that make the texture so satisfying, while a splash of apple cider vinegar brightens the whole pan at the end. Every single ingredient is whole and recognizable, which is exactly the point when you're avoiding synthetic preservatives like BHA and BHT that hide in processed oils and packaged seasonings. Scallion greens and fresh cilantro finish it off with color and a pop of freshness that makes this feel like something you'd order at a restaurant. It comes together in one skillet and works beautifully as a side or a base for whatever protein you're serving.
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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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