Pork Free Ginger Cauliflower Rice
Cauliflower rice done right is a genuinely satisfying dish, and this version layers in fresh ginger, garlic, and turmeric for a warm, aromatic depth that makes it feel like so much more than a simple swap. The trick to getting that lightly golden, non-soggy texture is pressing the riced cauliflower in a kitchen towel before it ever hits the pan — a small step that makes a big difference. Coconut aminos bring a savory, slightly sweet umami note in place of traditional soy sauce, and a splash of apple cider vinegar brightens everything up at the end. The scallion whites go in early to build flavor, while the greens get stirred in off the heat for a fresh, vibrant finish. Naturally free from pork and any pork-derived ingredients, this dish keeps things clean without sacrificing any of the bold, satisfying flavors you actually want on your plate. It works beautifully as a standalone side, a base for grilled proteins, or a quick weeknight bowl topped with whatever you have on hand. A scatter of fresh cilantro at the end is optional, but highly recommended.
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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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