Chicken Free Ginger Cauliflower Rice
Cauliflower rice gets a serious glow-up here, loaded with fresh ginger, garlic, and a warm hit of turmeric that turns the whole skillet a gorgeous golden color. Coconut aminos bring a savory, slightly sweet depth that ties everything together without a drop of soy, and a splash of apple cider vinegar brightens the whole dish at the end. The trick to getting that lightly golden, never-soggy texture is pressing the riced cauliflower in a kitchen towel before it ever hits the pan — a small step that makes a big difference. Coconut oil gives the aromatics a rich, subtly tropical base, and the scallion whites go in early while the greens get stirred in at the finish for layers of flavor and a little freshness. This is the kind of plant-forward side dish that genuinely satisfies, whether you're serving it alongside a protein or eating it straight from the skillet. Scatter some cilantro over the top and it looks 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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