Honey 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 that makes the whole skillet look as good as it tastes. Many store-bought cauliflower rice seasonings and stir-fry sauces sneak in sweeteners, so making this from scratch means you stay in full control of every ingredient. Coconut aminos do the heavy lifting here — they add a savory, slightly rich depth without any sweetness you'd want to avoid, and a splash of apple cider vinegar keeps the whole thing bright and balanced. The trick of pressing the riced cauliflower in a kitchen towel before cooking is what separates soggy from golden-edged, so don't skip that step. Scallion whites go in early to build the aromatic base, while the greens get stirred in at the end for a fresh, lively finish. A scatter of cilantro over the top is optional but highly recommended if you want that extra pop of color and herby fragrance. It works beautifully as a side or as a 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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