Vegetarian Ginger Cauliflower Rice
Cauliflower rice can sometimes feel like a sad substitute, but this version is anything but — it's fragrant, golden-edged, and packed with bold flavor from fresh ginger, garlic, and a hit of turmeric. Coconut aminos bring a savory, slightly sweet depth that ties everything together without any soy, making it a smart pantry swap that genuinely delivers. The trick of pressing the riced cauliflower in a kitchen towel before cooking is what gives you that satisfying, lightly crisp texture instead of a soggy pile. Coconut oil in a screaming-hot skillet gets the edges beautifully golden while the scallions and ginger perfume the whole kitchen. A splash of apple cider vinegar at the end brightens the whole dish and keeps it from feeling heavy. It comes together in one pan and works as a standalone side or a base for whatever protein or roasted vegetables you're serving alongside. The optional cilantro finish adds a fresh pop of color that makes it look as good as it tastes.
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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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