Mushroom Free Ginger Cauliflower Rice
Cauliflower rice done right is genuinely satisfying, and this version brings serious flavor through fresh ginger, garlic, and a hit of turmeric that turns every grain a gorgeous golden yellow. Coconut aminos add a savory, slightly sweet depth that ties everything together without any soy, and a splash of apple cider vinegar brightens the whole dish at the end. The trick of pressing the riced cauliflower in a kitchen towel before cooking is what separates fluffy, lightly crisped results from a soggy, steamed mess — don't skip it. Scallion whites go in early to build the aromatic base, while the greens are stirred in off the heat for a fresh, punchy finish. For anyone navigating a fungi-free lifestyle, this is the kind of weeknight side that requires zero substitutions or label-checking — every ingredient is straightforward and clean. It works beautifully alongside grilled proteins, tucked under a curry, or eaten straight from the pan with a little extra cilantro on top.
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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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