Mediterranean Diet Friendly Ginger Cauliflower Rice
Cauliflower rice can feel like a compromise, but this version is genuinely craveable — golden at the edges, fragrant with fresh ginger and garlic, and finished with a savory-tangy gloss that makes every bite interesting. Pressing the riced cauliflower in a kitchen towel before it hits the pan is the small step that separates soggy from perfectly textured, and it makes a real difference. Turmeric gives the whole dish a warm, golden hue along with its well-known anti-inflammatory reputation, which fits beautifully within a plant-forward eating style. Coconut aminos bring a mellow, umami-rich depth without any soy, and a splash of apple cider vinegar at the end brightens everything up. The scallion greens and optional cilantro stirred in at the finish keep the flavors fresh and lively rather than heavy. This comes together in a single skillet, making it an easy weeknight side or a light base for whatever protein or roasted vegetables you have on hand.
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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
Chef's tipSoy sauce is saltier and less sweet; start with less and adjust. - 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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