Gelatin 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 golden hit of turmeric. Coconut aminos stand in for soy sauce, adding a savory, slightly sweet depth without any hidden additives — and a splash of apple cider vinegar brightens everything up at the end. The technique matters here: pressing the riced cauliflower in a kitchen towel before it hits the pan is the secret to getting those lightly golden, slightly crispy edges instead of a soggy pile. Scallions go in twice — the whites cook down with the aromatics for a mellow base, and the greens get stirred in off the heat for a fresh finish. Every single ingredient in this dish is naturally free from animal-derived thickeners or setting agents, so there's nothing to swap or second-guess. It comes together in one skillet, making cleanup easy and weeknight cooking genuinely doable. Finish it with a handful of fresh cilantro if you have it — it takes the whole bowl somewhere bright and a little unexpected.
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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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