Citric Acid Free Ginger Cauliflower Rice
Cauliflower rice is already a weeknight hero, but this ginger-forward version takes it somewhere genuinely exciting — golden at the edges, fragrant with fresh ginger and turmeric, and finished with a savory splash of coconut aminos. For anyone navigating a citric acid sensitivity, the seasoning choices here matter a lot, and every ingredient on this list is carefully selected to deliver big flavor without the usual offenders hiding in bottled sauces or seasoning blends. Coconut aminos stand in beautifully for soy sauce, bringing that deep umami note without any citric acid additives commonly found in conventional condiments. A small pour of apple cider vinegar adds just enough brightness to round everything out, and it's one of the more reliably tolerated acids for people managing this restriction. The technique is just as satisfying as the ingredient list — pressing moisture out of the riced cauliflower before it hits the hot skillet means you get actual caramelization and texture rather than a soggy pile. Scallions, garlic, and fresh cilantro layer in color and freshness right at the end, making the finished dish look as good as it tastes. It works as a standalone bowl or as a base under whatever protein you're pairing it with.
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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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