Pistachio Free Ginger Cauliflower Rice
Cauliflower rice gets a serious upgrade here, thanks to a punchy combination of fresh ginger, garlic, and golden turmeric that turns a simple vegetable into something genuinely craveable. 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 lightly golden, fluffy texture is pressing the moisture out of the riced cauliflower before it ever hits the pan — skip that step and you'll end up with steam instead of a satisfying sear. Scallions go in two stages, with the whites building flavor at the start and the greens stirred in at the end for a fresh, bright finish. Tree nut allergies and sensitivities can make navigating Asian-inspired dishes tricky, but every ingredient here is straightforward and easy to verify, with no hidden nut-based sauces or garnishes to worry about. A scatter of fresh cilantro on top is optional but highly recommended if you want that extra pop of color and herby aroma. It works beautifully as a weeknight side or as a base for whatever protein you have on hand.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!