Macadamia Free Ginger Cauliflower Rice
Cauliflower rice can sometimes feel like a consolation prize, but this version is genuinely crave-worthy — fragrant with fresh ginger and garlic, golden at the edges, and finished with a savory splash of coconut aminos. The turmeric gives it a warm, golden hue that makes it look as good as it tastes. Pressing the riced cauliflower in a kitchen towel before cooking is the key move here, pulling out excess moisture so you get that lightly crisp, toasted texture instead of a soggy pile. Coconut aminos add a subtle umami depth without any soy, and a hit of apple cider vinegar at the end brightens the whole dish. Every ingredient in this recipe is straightforward and tree-nut-free by nature, so there's no need to scrutinize labels or worry about hidden additions sneaking in. Scallion greens and fresh cilantro scattered over the top make it feel finished and vibrant. Serve it as a base for a protein, alongside a stir-fry, or honestly just eat it straight from the pan — no judgment.
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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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