Carrageenan Free Ginger Cauliflower Rice
Cauliflower rice can sometimes feel like a compromise, but this version is genuinely crave-worthy — fragrant with fresh ginger and garlic, golden at the edges, and finished with a savory splash of coconut aminos that makes every bite feel intentional. The turmeric gives it a warm, golden hue while adding a subtle earthiness that pairs beautifully with the brightness of apple cider vinegar and the pop of fresh scallion greens on top. Carrageenan, a common additive found in many processed and packaged foods, is completely absent here because every ingredient is whole, fresh, and straightforward — nothing processed or suspicious in sight. Coconut aminos stand in for soy sauce with a slightly sweeter, mellower flavor, and they're naturally free of the additives that sneak into so many pantry staples. The technique of pressing moisture out of the riced cauliflower before cooking is the real secret to getting those lightly crispy, golden edges instead of a soggy pile. It comes together in one skillet, which means less cleanup and more time actually enjoying the meal. Scatter some fresh cilantro over the top if you have it — it lifts the whole dish and makes it look as good as it tastes.
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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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