Rice Free Ginger Cauliflower Rice
Cauliflower does a genuinely impressive job standing in for rice here, and this version takes that swap to a whole new level with bold, aromatic flavors. Coconut oil gets things sizzling, and a base of scallion whites, garlic, and freshly grated ginger builds a fragrant foundation that fills the kitchen fast. Ground turmeric gives the whole dish a warm golden color, while coconut aminos and a splash of apple cider vinegar add a savory, slightly tangy finish that makes every bite feel intentional. The key step — pressing the riced cauliflower in a kitchen towel before it hits the pan — is what keeps things light and fluffy rather than soggy, so don't skip it. Letting it sit undisturbed in the skillet for a couple of minutes creates those lightly golden edges that give it real texture and depth. Scallion greens and fresh cilantro scattered on top at the end keep everything bright and fresh. It works beautifully as a side or as a base for whatever protein or sauce you're building around 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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