Fish Free Ginger Cauliflower Rice
Cauliflower rice done right is a genuinely satisfying dish, and this version brings serious flavor through fresh ginger, garlic, and a hit of turmeric that turns everything a gorgeous golden color. Coconut aminos and a splash of apple cider vinegar add a savory, slightly tangy depth that makes you forget you're eating vegetables instead of grains. Many store-bought "fried rice" alternatives or seasoning blends sneak in fish sauce or anchovy-based ingredients, so making this from scratch means you stay completely in control of what goes into the bowl. The technique matters here — pressing the moisture out of the riced cauliflower before it hits the hot skillet is what gives you those lightly golden, slightly crispy edges instead of a soggy pile. Coconut oil handles the high heat beautifully and adds a subtle richness that ties everything together. Scallion greens and fresh cilantro stirred in at the end keep it bright and a little herbaceous. It works as a standalone light meal or as a bold, fragrant base for 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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