Hazelnut Free Ginger Cauliflower Rice
Cauliflower rice gets a serious upgrade here, packed with fresh ginger, golden turmeric, and a savory splash of coconut aminos that makes every bite feel deeply satisfying. The technique of pressing moisture out of the riced cauliflower before cooking is the secret to getting those lightly golden, slightly crispy edges instead of a soggy pile — it's a small step that makes a big difference. Coconut oil carries the aromatics beautifully, and the scallions added at two different stages give you both a mellow, cooked-down sweetness and a fresh, bright finish. Tree nut allergies can make navigating Asian-inspired dishes tricky, but every ingredient here is naturally free of hazelnuts and hazelnut-derived oils, so there's nothing to second-guess. The apple cider vinegar adds just enough tang to balance the warmth of the ginger and the umami depth of the coconut aminos. It comes together in one skillet, which means less cleanup and more time actually enjoying a bowl of something genuinely delicious. Finish it with a scatter of fresh cilantro if you have it — it lifts the whole dish and makes it look as good as it tastes.
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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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