MSG Free Ginger Cauliflower Rice

Total time22 min

Prep time10 min

Cook time12 min

4.8

(12)

Cauliflower rice done right is a genuinely satisfying dish, and this version brings serious flavor through fresh ginger, golden turmeric, and a hit of coconut aminos that delivers that savory, umami-like depth without any hidden additives. Coconut aminos is the real hero here — it stands in for soy sauce beautifully and keeps everything clean and free from the flavor enhancers that sneak into so many bottled condiments and takeout-style dishes. The cauliflower gets pulsed down to tender, rice-sized pieces, then cooked in coconut oil until the edges turn lightly golden and fragrant — a step that makes all the difference in texture. Scallions and garlic go in early to build an aromatic base, while a splash of apple cider vinegar at the end brightens the whole bowl and balances the richness. It comes together in one skillet, which means less cleanup and more time actually enjoying dinner. A scatter of fresh cilantro over the top is optional, but it adds a pop of color and freshness that really pulls the dish together.

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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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