Legume Free Ginger Cauliflower Rice
Cauliflower rice done right is genuinely satisfying, and this version earns its place at the table with bold, layered flavor from fresh ginger, garlic, and golden turmeric. The trick of pressing the riced cauliflower in a kitchen towel before cooking is what separates fluffy, lightly golden results from a soggy disappointment — don't skip it. Coconut aminos bring that savory, umami-rich depth you'd normally expect from soy sauce, and a splash of apple cider vinegar at the end brightens everything up beautifully. For anyone navigating a legume-free approach, this dish is naturally in the clear — every ingredient, from the coconut oil to the scallions and fresh cilantro, is completely free of beans, lentils, peas, or soy. It comes together in one skillet or wok, which means minimal cleanup and maximum weeknight appeal. Serve it as a standalone bowl, pile it under a protein, or use it as a base for whatever else you're building — it holds up to all of it.
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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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