Black Pepper Free Ginger Cauliflower Rice
Cauliflower rice is one of those dishes that can feel a little flat without the right seasoning strategy — and this version absolutely nails it. Fresh ginger, garlic, and scallions build a fragrant, punchy base in the pan, while ground turmeric gives the whole dish a gorgeous golden color and earthy warmth. Coconut aminos and a splash of apple cider vinegar round everything out with a savory, slightly tangy finish that makes each bite genuinely satisfying. For anyone avoiding black pepper, this recipe is a great reminder that bold flavor never has to rely on a single spice. The technique of pressing moisture out of the riced cauliflower before cooking is the secret to getting those lightly golden, slightly crispy edges instead of a soggy pile. Everything comes together in one skillet, making cleanup easy and the whole process feel approachable even on a busy weeknight. A scatter of fresh cilantro and scallion greens at the end keeps it bright and fresh right up until 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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