Breastfeeding Friendly Ginger Cauliflower Rice
Warm, fragrant, and packed with feel-good ingredients, this cauliflower rice is the kind of weeknight dish that earns a permanent spot in your rotation. Fresh ginger and garlic bring bold, aromatic flavor while turmeric lends a gorgeous golden color and its well-known anti-inflammatory properties — both thoughtful choices when you're nourishing yourself through the postpartum period. Coconut aminos keep things savory and deeply satisfying without any soy, and a splash of apple cider vinegar brightens the whole bowl beautifully. The trick of pressing the riced cauliflower in a kitchen towel before cooking is what gives you that lightly golden, fluffy texture instead of a soggy pile — don't skip it. Scallion greens and optional cilantro stirred in at the end keep the flavors fresh and vibrant. It comes together in one skillet, which means less cleanup and more time for everything else on your plate right now.
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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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