Pescatarian Ginger Cauliflower Rice
Cauliflower rice can sometimes feel like a sad substitute, but this version earns its place on the table with bold, layered flavors that make you forget you're not eating grains. Fresh ginger, garlic, and turmeric give the dish a warm, aromatic backbone, while coconut aminos add a savory depth that ties everything together beautifully. The trick of pressing the riced cauliflower in a kitchen towel before cooking is what separates a soggy, steamed mess from those gorgeous golden edges you actually want. A splash of apple cider vinegar at the end brightens the whole pan and keeps the flavors from feeling heavy or one-note. Scallions stirred in off the heat and a handful of fresh cilantro on top make it look as good as it tastes. This works brilliantly as a standalone side or as a base for grilled fish or shrimp, making it a natural fit for anyone eating seafood-forward meals. It's the kind of weeknight dish that looks like you put in way more effort than you actually did.
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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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