Cauliflower Fried Rice

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Even though I’m a vegetable lover cauliflower is not one I really gravitate towards.  I buy it on occasion for variety but it’s just so blah.  I used to roast with with garlic and drizzle lemon juice on top which was one of my favorite ways to enjoy it.  Not sure why I don’t do this anymore but I’m just not inspired by it.

Even though I’m not a huge fan I have definitely made my share of cauliflower recipes.  Cauliflower pizza, cauliflower mashed potatoes, cauliflower pilafs, cauliflower fritters.  These are all good, but none delicious enough for me to make often or even again.  (Yes fritters are always delicious but I don’t eat much fried food).  Of course there are a couple of winner cauliflower recipes out there.  I have blogged a cauliflower ‘alfredo’ sauce which I discovered through Pinterest and this is by far my favorite.  Seriously delicious.  I have made it a handful of more times and enjoyed it just as much as the first time.  My issue is even though it’s not difficult to make, I am looking for super simple dishes these days.  I don’t want to spend 20 minutes just making a sauce.  And this is where cauliflower fried rice comes in.  A one pot dish that doesn’t require any cauliflower prep beyond grating/food processing/blending a head of cauliflower.  Almost as easy as making a pot of rice.  And it is truly just as delicious as fried rice.  I wouldn’t lie.

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To me the trick to making the perfect cauliflower rice is to cook it quickly over medium-high heat to brown it.  I don’t want a pile of mush which can easily happen if your pan isn’t hot enough or if you cook too much in your pan at once.  I cooked the ‘rice’ in my large sauté pan first, set it aside on a plate, cooked the veggies, and then added the ‘rice’ back in.  You can use whatever vegetables you prefer and season however you desire.  I normally make fried rice with tamari but this version I changed it up.  I used lots of garlic and fresh ginger serving it with a simple nuoc cham sauce – a Vietnamese sauce typically served with noodle bowls.  The main flavor is fish sauce, funky but I like it.  I will definitely be making this dish again and again and again.

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Cauliflower Fried Rice

  • 1 head cauliflower, grated (I used my blender)
  • coconut oil
  • 3 tablespoons fried garlic, or 3 fresh garlic cloves minced
  • 1 small onion, chopped
  • 1 cup chopped shiitake mushrooms
  • 2 large celery stalks, sliced thin
  • 1 cup shredded carrot
  • 2″ knob fresh ginger, grated
  • 3 cups fresh bean sprouts
  • tofu, cut into small cubes
  • Bragg liquid aminos
  • s&p
  1. Heat a large sauté pan over medium high heat.  Add 1 tablespoon of coconut oil swirl to coat pan.  Add cauliflower and season with s&p.  Cook stirring often until cauliflower is just starting to brown.  This will take about 5 minutes.  Set aside on a plate (not a bowl to avoid steaming).
  2. Add garlic and onion to pan and cook 2-3 minutes until onion is fragrant.  If needed add a bit more coconut oil.  Stir in mushrooms, celery, carrot, and tofu.  Season with 1-2 tablespoons of the liquid amines and s&p.  Once veggies are tender crisp in about 5 minutes add in the ginger and bean sprouts.  Mix well.
  3. Stir in the cauliflower rice and continue to cook until bean sprouts are just wilted.
  4. Serve with nuoc cham sauce.

Nuac Cham Sauce

  • 1/4 cup water
  • juice of 1 small lime (~3 tablespoons)
  • 2 tablespoons fish sauce
  • 1 – 1 1/2 tablespoons honey
  • 1/2 teaspoon apple cider vinegar
  • 1/4 teaspoon red pepper flakes
  1. Place all ingredients in a bowl and mix well to combine.  Start with 1 tablespoon of honey and add more if desired.

 

 

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