Walnut Free Ginger Cauliflower Rice
Cauliflower rice gets a serious glow-up here, thanks to fresh ginger, golden turmeric, and a splash of coconut aminos that bring a savory, umami-rich depth without a drop of soy. The trick of pressing the riced cauliflower in a kitchen towel before cooking is what separates fluffy, lightly golden results from a soggy disappointment — don't skip it. Coconut oil gives the whole skillet a subtle richness, and letting the cauliflower sit undisturbed for a couple of minutes creates those irresistible caramelized edges. The scallion whites go in early to build a fragrant base, while the greens are stirred in at the end for a fresh, bright finish. A final hit of apple cider vinegar ties everything together with just enough tang to make the flavors pop. This is the kind of dish that works as a standalone light meal or as a vibrant base under grilled proteins or roasted vegetables. Every ingredient is straightforward and easy to source, so there's no hunting labels or worrying about hidden nut additions sneaking into your bowl.
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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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