Shellfish Free Ginger Cauliflower Rice
Cauliflower rice done right is genuinely satisfying, and this version brings serious flavor through fresh ginger, garlic, and a hit of turmeric that turns the whole skillet a gorgeous golden color. Coconut aminos add a savory, slightly sweet depth that ties everything together without any soy or seafood-derived sauces sneaking in — making this a worry-free choice for anyone avoiding shellfish. The trick of pressing the riced cauliflower in a kitchen towel before cooking is what separates a soggy, steamed result from one with those lightly crispy, golden edges that make you go back for seconds. Coconut oil gives the aromatics a subtle richness as they bloom in the pan, and the apple cider vinegar at the end brightens the whole dish just enough to keep it from feeling heavy. Scallion greens and fresh cilantro scattered on top add color and a pop of freshness that makes this look as good as it tastes. It works beautifully as a standalone light meal or as a base alongside grilled proteins, roasted vegetables, or a simple fried egg.
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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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