Stir-Fried Cauliflower Rice with Ginger and Sesame

By AislePrompt Editorial · Published 2026-07-02 · Updated 2026-07-02

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, scallions, and toasted sesame oil for a flavorful, grain-free Whole30 side dish. This Asian Fusion-inspired Whole30 recipe (vegetarian), ready in about 20 minutes, pairs cauliflower head, ginger root, scallions for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 90 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 Fusion cuisine 90 cal/serving

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Ingredients

1 medium (about 4 cups riced) cauliflower head
1 tbsp fresh, finely grated ginger root
3, thinly sliced scallions
2 cloves, minced garlic cloves
1 tbsp sesame oil
1 tbsp olive oil
1 tsp sea salt
1/2 tsp black pepper
2 tbsp chopped, for garnish fresh cilantro

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Instructions

Step 1: Cut 1 medium cauliflower into florets and pulse in a food processor until it resembles rice, about 4 cups.
Step 2: Heat 1 tbsp olive oil and 1 tbsp sesame oil together in a large skillet over medium-high heat until shimmering.
Step 3: Add 2 minced garlic cloves, 1 tbsp grated fresh ginger, and 3 thinly sliced scallions to the skillet, sautéing for 1-2 minutes until fragrant.
Step 4: Add the riced cauliflower to the skillet, stirring continuously to coat with the aromatics and oils, cooking for 5-7 minutes until tender but not mushy.
Step 5: Season with 1 tsp sea salt and 1/2 tsp black pepper, stir well to combine.
Step 6: Remove from heat and garnish with 2 tbsp chopped fresh cilantro before serving as a light, Whole30-compliant side.