High Fructose Corn Syrup 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 from fresh ginger, garlic, and golden turmeric. The trick to getting that light, fluffy texture is pressing out the moisture before it ever hits the pan — a small step that makes a big difference in the final result. Coconut aminos stand in for soy sauce here, delivering that savory, umami-rich depth without any of the sweeteners or additives that sneak into conventional soy sauce and bottled stir-fry sauces. A splash of apple cider vinegar brightens everything up, while the scallion greens and optional cilantro keep it fresh and vibrant. Every ingredient in this recipe is naturally free of added corn syrups, so there's no label-reading anxiety — just clean, whole-food cooking from start to finish. It comes together in one skillet, making it an easy weeknight side or a satisfying 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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