Paleo 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 stand in for soy sauce seamlessly, delivering that savory, slightly sweet depth without any grain or legume ingredients to worry about. A splash of apple cider vinegar at the end brightens everything up and keeps the flavors lively rather than flat. The trick of pressing the riced cauliflower in a kitchen towel before cooking is what separates a soggy disappointment from a skillet full of lightly crisped, tender bites with golden edges. Coconut oil handles the high heat beautifully and adds a subtle richness that ties the whole dish together. Scallion greens and fresh cilantro scattered on top at the end give it a pop of color and freshness that makes it look as good as it tastes. This works just as well as a standalone bowl as it does alongside grilled protein or a simple salad.
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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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