Xanthan Gum Free Ginger Cauliflower Rice
Cauliflower rice can sometimes feel like a compromise, but this version is genuinely crave-worthy — fragrant with fresh ginger and garlic, golden at the edges, and finished with a savory hit from coconut aminos and a bright splash of apple cider vinegar. The turmeric gives it a gorgeous golden hue that makes the whole dish look as good as it tastes. One smart trick here is pressing the riced cauliflower in a kitchen towel before cooking, which pulls out excess moisture and helps it get that lightly caramelized texture instead of turning steamy and soft. Coconut aminos stand in for soy sauce and bring a mellow, slightly sweet depth without any of the additives or thickeners that can sneak into bottled sauces. Every single ingredient in this dish is naturally free of gums and binders — no label-reading required, just whole, clean produce and pantry staples. Scallion greens and fresh cilantro stirred in at the end keep everything feeling vibrant and light. It works beautifully as a weeknight side or as a base for whatever protein you have on hand.
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!