Cinnamon Free Ginger Cauliflower Rice
Cauliflower rice gets a serious glow-up here, built around bold aromatics like fresh ginger, garlic, and turmeric that make every bite feel warm and satisfying without relying on any warming spices that might cause a reaction. The technique matters too — pressing the riced cauliflower in a kitchen towel before cooking is the secret to getting those lightly golden, slightly crispy edges instead of a soggy pile. Coconut aminos and a splash of apple cider vinegar bring a savory, subtly tangy depth that ties everything together beautifully. Scallions go in at two stages, which layers in a gentle oniony flavor that feels more complex than the short ingredient list suggests. It comes together in one skillet or wok, making cleanup minimal and weeknight cooking genuinely doable. A scatter of fresh cilantro at the end adds a bright, herby finish if you're into it — totally optional, but it really does elevate the whole dish. This is the kind of side that quietly steals the show at the dinner table.
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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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