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swasthyabykinjal

Cauliflower “Fried” Rice

Updated: Oct 17



Serves: 4Prep Time: 15 minutesCook Time: 15 minutesTotal Time: 30 minutes

Ingredients

  • 1 head cauliflower


Sauce


  • 3 Tbsps organic tamari (reduced-sodium, or coconut aminos)

  • ¼ cup water

  • 2 tsps sesame seed oil (optional)

  • 1 Tbsp maple syrup

  • 1 Tbsp sherry vinegar (or red wine vinegar)

  • 1 Tbsp fresh ginger (grated)

  • 1 Tbsp fresh garlic (minced)


Veggies


  • 1 cup onion (yellow or white, diced)

  • 2 cups broccoli florets (chopped into ½” pieces)

  • 1 cup carrots (diced)

  • ½ cup green peas (frozen or fresh)

  • ½ cup organic corn (frozen or fresh)

  • ½ cup pineapple (chopped)

  • 2–3 green onions (green and white portions, sliced)

  • ¼–½ cup cilantro (optional, chopped)

  • 2 Tbsps sesame seeds

  • crushed red pepper (optional, to taste)


Directions


  1. Prepare your cauliflower rice: Wash and dry cauliflower before removing the greens.

  2. Cut the cauliflower florets off of the stem. Then cut the florets into smaller 1–2” pieces.

  3. Add ⅓ of the cauliflower florets to a food processor. Using the chopper attachment (the one you probably use most often!), pulse the cauliflower until chopped into rice-length pieces. Transfer the cauliflower to a bowl and repeat with the second and third portions of the cauliflower. Set aside.

  4. Make the sauce: Combine all ingredients to a medium bowl. Stir well and set aside.

  5. Add onions and carrots to a large stovetop pan and cook on medium-high. Cook until the onions become translucent, about 3–4 minutes.

  6. Turn down heat to medium and add the broccoli and cauliflower. Stir well. Cook for another 3–4 minutes. Add 1–2 tablespoons of water or vegetable broth as needed to deglaze the pan.

  7. Stir in the sauce, peas and corn. Cook for an additional 3–4 minutes until the vegetables are tender.

  8. Remove from the heat and stir in the pineapple, green onion, cilantro, if using, sesame seeds, and crushed red pepper, if using.

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