Celery Free Ginger Cauliflower Rice
Cauliflower rice done right is genuinely satisfying, and this version brings serious flavor through ginger, garlic, turmeric, and a splash of coconut aminos that gives it a savory, umami-rich depth. The trick to getting that light, fluffy texture is pressing the riced cauliflower in a kitchen towel before it ever hits the pan — it makes all the difference between golden and tender versus soggy and steamed. Coconut oil gets everything beautifully caramelized at the edges, while the scallion whites go in early to build a fragrant base and the greens get stirred in at the end for a fresh pop of color. A touch of apple cider vinegar brightens the whole dish and keeps the flavors lively rather than flat. The entire ingredient list is naturally free from celery and celery derivatives, so there's no need to scrutinize labels or swap anything out — it's clean and straightforward from the start. Serve it as a side alongside grilled protein or pile it into a bowl with your favorite toppings; either way, it holds its own as a genuinely craveable low-carb staple.
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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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