Gluten Free Ginger Cauliflower Rice
Cauliflower rice done right is a genuinely satisfying dish, and this version earns its place at the table with bold, layered flavors that go way beyond a plain grain substitute. Fresh ginger, garlic, and turmeric build a fragrant, golden base, while coconut aminos add a savory depth that tastes almost like a light soy sauce — without any wheat in sight. The apple cider vinegar brings just enough brightness to balance everything out, making each bite feel lively rather than flat. Pressing the riced cauliflower in a kitchen towel before cooking is the key move here — it pulls out excess moisture so you get 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 the whole dish together. Finished with scallion greens and optional cilantro, it looks as good as it tastes. Whether you're serving it as a side or building a bowl around it, this one is easy enough for a weeknight but impressive enough to put in front of guests.
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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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