Vegan Ginger Cauliflower Rice
Cauliflower rice can sometimes feel like a sad substitute, but this version earns its place on the table through bold, layered flavor rather than sheer novelty. Fresh ginger and garlic hit the hot pan first, filling your kitchen with an aroma that signals something genuinely good is coming. Turmeric gives the whole dish a warm golden color, while coconut aminos add a savory, slightly sweet depth that makes you forget you're not reaching for a takeout container. The apple cider vinegar is a small but smart touch, brightening everything up and keeping the flavors from feeling flat. Pressing the riced cauliflower in a kitchen towel before cooking is the move that separates soggy from satisfying — it's what lets those edges get lightly golden in the skillet. Every ingredient here is entirely plant-based, so there's no need to swap or substitute a thing. Finish it with scallion greens and a handful of fresh cilantro and you've got a dish that's vibrant, fragrant, and genuinely craveable.
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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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