Pecan Free Ginger Cauliflower Rice
Cauliflower rice gets a serious glow-up here, thanks to a bold combination of fresh ginger, garlic, and golden turmeric that turns a simple vegetable into something genuinely crave-worthy. Coconut oil gives the whole dish a subtle richness, while coconut aminos and a splash of apple cider vinegar add a savory, slightly tangy depth that keeps every bite interesting. The trick to getting that satisfying, lightly golden texture is pressing the moisture out of the riced cauliflower before it ever hits the pan — a small step that makes a big difference. Scallion whites go in early to build flavor, and the bright green tops get stirred in at the end so they stay fresh and vibrant. Every single ingredient in this dish is naturally free from tree nuts, so there's no need to scrutinize labels or worry about hidden additions sneaking in. It works beautifully as a standalone side, a base for a protein, or a lighter swap whenever you're craving something warm and fragrant. A handful of fresh cilantro scattered over the top at the end pulls everything together with a clean, herby finish.
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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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