Sautéed Cauliflower Rice with Ginger and Scallions

By AislePrompt Editorial · Published 2026-05-12 · Updated 2026-05-12

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Light and fluffy cauliflower rice stir-fried with fresh ginger and scallions, perfect as a Whole30 side or base for protein. This Asian-inspired Whole30 recipe (gluten free, dairy free), ready in about 20 minutes, pairs cauliflower head, extra virgin olive oil, fresh ginger root for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 70 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.

Prep: 10 min Cook: 10 min Serves 4 Asian cuisine 70 cal/serving

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Ingredients

1 medium (about 4 cups riced) cauliflower head
2 tbsp extra virgin olive oil
1 tbsp grated fresh ginger root
3, thinly sliced scallions
1/2 tsp sea salt
1/4 tsp black pepper
1 tbsp fresh lime juice
2 tbsp chopped (optional) fresh cilantro

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Instructions

Step 1: Cut 1 medium cauliflower head into florets and pulse in a food processor until it resembles rice grains, yielding about 4 cups of cauliflower rice.
Step 2: Heat 2 tbsp extra virgin olive oil in a large skillet over medium heat. Add 1 tbsp grated fresh ginger and sauté for 30 seconds until fragrant.
Step 3: Add the cauliflower rice to the skillet and stir well to combine with the ginger. Cook for 5-7 minutes, stirring frequently, until the cauliflower is tender but not mushy.
Step 4: Stir in 3 thinly sliced scallions, 1/2 tsp sea salt, and 1/4 tsp black pepper. Cook for an additional 1-2 minutes.
Step 5: Remove from heat, drizzle with 1 tbsp fresh lime juice, and sprinkle 2 tbsp chopped fresh cilantro over the top. Toss gently and serve warm as a side or base for your favorite Whole30 protein.