Sesame Free Ginger Cauliflower Rice
Cauliflower rice done right is a genuinely satisfying dish, and this version earns its place at the table with bold aromatics and a gorgeous golden color from the turmeric. The trick of pressing the riced cauliflower in a kitchen towel before cooking is what separates fluffy, lightly crisped results from a soggy, steamed mess — it's a small step that makes a big difference. Coconut aminos stand in for soy sauce here, delivering that savory, slightly sweet depth without any wheat or sesame hiding in the bottle, which is a real win when so many Asian-inspired sauces are off the table. Fresh ginger and garlic hit the hot coconut oil first, building a fragrant base that carries through every bite. A splash of apple cider vinegar at the end brightens everything up and keeps the flavors lively rather than flat. Scallion greens and optional cilantro finish the dish with a fresh, herby lift that makes it feel complete on its own or alongside a simple protein. It's the kind of weeknight recipe that looks and tastes like you put in way more effort than you actually did.
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!