Cauliflower Rice Stir-Fry with Ginger and Ground Turkey

By AislePrompt Editorial · Published 2026-06-13 · Updated 2026-06-13

A quick stir-fry of ground turkey and fragrant cauliflower rice with fresh ginger and vegetables, delivering a nutritious Whole30-compliant dinner. This Asian Fusion-inspired Whole30 recipe (gluten free), ready in about 30 minutes, pairs ground turkey, cauliflower head, carrot for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 4, so it slots cleanly into a Whole30 week and pairs well with roasted sweet potato or a simple olive-oil salad. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 lb ground turkey
• 1 medium (about 4 cups riced) cauliflower head
• 1 large carrot
• 3 stalks green onion
• 1 tbsp minced fresh ginger
• 3 garlic cloves
• 3 tbsp coconut aminos
• 2 tbsp olive oil
• 1 tsp sea salt
• 1/2 tsp black pepper

The wok we’d stir-fry this in → Best Woks for 2026: Carbon Steel, Nonstick & Flat-Bottom Picks + Buying Guide

Instructions

1. Step 1: Grate or pulse 1 medium cauliflower head in a food processor until it resembles rice (about 4 cups). Set aside.
2. Step 2: Peel and finely dice 1 large carrot and thinly slice 3 green onion stalks, separating whites and greens.
3. Step 3: Heat 1 tbsp olive oil in a large skillet over medium-high heat. Add 1 lb ground turkey, season with 1/2 tsp sea salt and 1/4 tsp black pepper, and cook for 6-8 minutes, breaking apart until browned and cooked through. Remove turkey and set aside.
4. Step 4: In the same skillet, add remaining 1 tbsp olive oil. Add 1 tbsp minced fresh ginger, 3 minced garlic cloves, and the white parts of the green onions. Sauté for 1-2 minutes until fragrant.
5. Step 5: Add diced carrot and cook for 3 minutes until softened.
6. Step 6: Stir in 4 cups riced cauliflower, 3 tbsp coconut aminos, and the cooked turkey. Cook, stirring frequently, for 5-6 minutes until cauliflower is tender and flavors meld.
7. Step 7: Season with remaining 1/2 tsp sea salt and 1/4 tsp black pepper. Garnish with green parts of green onions and serve hot as a quick Whole30-compliant stir-fry.