Soy Free Ginger Cauliflower Rice
Cauliflower rice done right is genuinely satisfying, and this version earns its place at the table with bold aromatics and a gorgeous golden color from fresh ginger and 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 disappointment — don't skip it. Coconut aminos step in where soy sauce would normally go, delivering that savory, slightly sweet depth without any soy whatsoever, and a splash of apple cider vinegar brightens the whole dish at the end. Scallions go in twice — the whites sautéed with garlic and ginger to build a fragrant base, the greens stirred in fresh at the finish for a little pop of color and bite. Coconut oil gives everything a subtle richness that ties the flavors together beautifully. Whether you're serving it alongside a protein or eating it straight from the pan, this is the kind of weeknight side that quietly becomes a staple.
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!