Oats Free Ginger Cauliflower Rice
Cauliflower rice done right is a genuinely satisfying dish, and this version brings serious flavor with fresh ginger, garlic, and a warm hit of turmeric that turns the whole pan a gorgeous golden color. Coconut aminos add a savory, slightly sweet depth that ties everything together without any soy or grain-based sauces in the mix. 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. Coconut oil gives the aromatics a rich base to bloom in, and the scallion greens stirred in at the end keep things bright and fresh. For anyone navigating grain sensitivities, this is the kind of recipe that doesn't feel like a compromise — it's genuinely craveable on its own terms. A scatter of cilantro at the end is optional, but it adds a pop of color and herby contrast that really finishes the bowl.
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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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