Chestnut Free Ginger Cauliflower Rice
Cauliflower rice gets a serious upgrade here, with fresh ginger, garlic, and turmeric turning a simple vegetable into something genuinely crave-worthy. The coconut oil gives the cauliflower beautifully golden edges, while coconut aminos and a splash of apple cider vinegar add a savory, slightly tangy depth that makes every bite interesting. Pressing the riced cauliflower in a kitchen towel before cooking is the key move — it pulls out excess moisture so you get that satisfying, slightly crispy texture instead of a soggy pile. Scallions go in at two stages, whites first for a mellow sweetness and greens at the end for a fresh, bright finish. The whole dish comes together in one skillet, which means minimal cleanup and maximum flavor. It works beautifully as a side alongside grilled proteins or as a base for a grain-free bowl, and the optional cilantro on top makes it look like something you'd order at a restaurant. Every ingredient here is straightforward and naturally free from tree nuts of any kind, so you can cook with total confidence.
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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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