Peanut Free Ginger Cauliflower Rice
Cauliflower rice can sometimes feel like a compromise, but this version is genuinely crave-worthy — fragrant with fresh ginger and garlic, golden at the edges, and finished with a savory hit from coconut aminos. The turmeric gives it a gorgeous warm color and a subtle earthiness that makes the whole dish feel intentional rather than just a swap. Pressing the riced cauliflower in a kitchen towel before cooking is the move that keeps everything from turning soggy, so you get that satisfying, slightly crispy texture instead. Coconut aminos bring a soy-sauce-like depth without any of the usual label-reading stress, and the apple cider vinegar adds just enough brightness to balance the richness of the coconut oil. Scallion greens and fresh cilantro stirred in at the end keep it light and vibrant. It comes together in one skillet, making cleanup as easy as the cooking itself — and it works beautifully as a side or a base for whatever protein you're serving alongside it.
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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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