Tender shrimp, crisp-edged cauliflower rice, and a rainbow of vegetables come together in a stir-fry that feels indulgent but is built entirely from clean, whole ingredients. The sauce — coconut aminos, apple cider vinegar, fresh ginger, and turmeric — brings a savory, slightly tangy depth that coats every bite without relying on any of the grain-based or legume-derived condiments that can sneak lupin into an otherwise straightforward dish. Cauliflower gets pulsed down to coarse, rice-sized grains and seared in coconut oil until lightly golden at the edges, giving you that satisfying stir-fry texture without any flour-based fillers or thickeners. Carrots, zucchini, and scallions round out the vegetables, adding color and crunch that hold up beautifully against the quick-cooked shrimp. The shrimp go in last, seared in a single layer so they stay plump and juicy rather than steaming into rubbery little curls. A squeeze of lime and a handful of fresh cilantro at the end brighten the whole bowl and make it feel like something you'd order at a restaurant — except you made it yourself, and you know exactly what went into it.
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Working in batches, pulse the cauliflower florets in a food processor (or grate on the large holes of a box grater) until broken down into rice-sized pieces — you should have about 4 cups. Do not over-process; stop when the pieces resemble coarse grains.
In a small bowl, whisk together the coconut aminos, apple cider vinegar, grated ginger, and turmeric until combined. Set aside.
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