Nutmeg Free Ginger Cauliflower Rice
Cauliflower rice can sometimes feel like a compromise, but this version is genuinely crave-worthy — golden at the edges, fragrant with fresh ginger and garlic, and finished with a savory hit of coconut aminos that makes every bite feel intentional. The turmeric gives it a warm, sunny color and a subtle earthiness that pairs beautifully with the brightness of apple cider vinegar and scallion greens scattered on top. Because the whole spice lineup here is built around ginger, turmeric, and garlic, there's no nutmeg hiding anywhere in the mix — which can be a real concern with pre-seasoned rice blends or store-bought cauliflower rice products. Pressing the riced cauliflower in a kitchen towel before cooking is the move that separates soggy from spectacular, so don't skip it. Coconut oil gives the whole thing a slightly rich, neutral base that lets those aromatics really shine without competing. It comes together in one skillet, making cleanup easy and weeknight dinners a lot more exciting.
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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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