Dairy Free Ginger Cauliflower Rice
Cauliflower rice can sometimes feel like a sad substitute, but this version earns its place on the table with bold, layered flavors that make you forget you're eating a vegetable. Fresh ginger, garlic, and scallions hit the pan first, building an aromatic base that perfumes the whole kitchen before the cauliflower even goes in. Turmeric gives everything a gorgeous golden hue, while coconut aminos and a splash of apple cider vinegar add a savory, slightly tangy finish that ties it all together. Coconut oil stands in as the cooking fat, keeping every component completely free of dairy without sacrificing richness or depth. The trick of pressing the riced cauliflower in a kitchen towel before cooking is what separates fluffy, lightly golden results from a soggy, steamed mess — don't skip it. A scatter of fresh cilantro and scallion greens at the end keeps the dish bright and fresh. It works beautifully as a side, a base for a grain bowl, or a lighter swap under your favorite stir-fry.
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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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