This easy, quick weeknight staple is lightened up a bit in carbs but not in flavor. Use whatever leftover veggies you have in the stir-fry portion. I like frozen peas, chopped celery, radishes, frozen chargrilled corn, zucchini, squash, Vidalia onions…whatever your creative, cookin’ heart desires.
Cauliflower Fried “Rice”
Servings
4 Servings
Ingredients
- 1 head cauliflower washed and dried
- 2 tablespoons vegetable oil divided
- 3 large eggs
- 1 tablespoon minced ginger
- 3 cloves garlic minced
- 2 carrots diced at about 1/2 inch (cut the carrot in half lengthwise, then each half in half again, then dice)
- 1/2 cup peas fresh or frozen
- 3 to 5 radishes thinly sliced
- 4 green onions thinly sliced (plus extra for garnish)
- 1/4 almonds roasted and tossed in a bit of olive oil and sea salt
- 2 to 3 tablespoons gluten-free soy sauce or Tamari or you could use regular if you like
- Sriracha and extra chopped green onions for topping
Instructions
- Cut the cauliflower into florets, making sure to discard most of the stems and inner core. Working in batches, pulse the cauliflower in a food processor until it breaks down into rice-sized pieces. You should have 5 to 6 cups of cauliflower “rice.” I think mine took about three batches in a smaller food processor.
- Heat 1 tablespoon oil over medium to medium-high heat. Whisk the eggs and pour them into the skillet. Quickly scramble the eggs, or make a giant omelet. This can be incredibly satisfying; watching the eggs cook without stirring them. Not quite sure why. Transfer the eggs to a cutting board and roughly chop into pieces.
- Wipe the skillet clean and warm 1 tablespoon of vegetable oil over medium to medium-high heat. I give this leeway because our stove gets really hot so I use medium.
- Add the ginger and garlic, and sauté until fragrant, about 30 seconds. You should really be able to smell the garlic-ginger combo here. Stir in the carrots, peas, radishes, and the cauliflower “rice” into the pan, mixing the ingredients thoroughly with a spatula.
- Lower the heat to medium (or medium-low), cover the pan, and cook until the cauliflower is tender, 5 to 8 minutes. Uncover and stir in the chopped eggs, green onions, almonds, and 2 tablespoons of soy sauce. Taste and add more soy sauce to taste; I think we used about three tablespoons. Drizzle Sriracha festively on top if you like it spicy. Enjoy!
- Recipe posted with permission from Luv Cooks. Adapted by The Kitchn.
Wonderful to see your reply! It means a lot. My husband and I love your recipes. You might be right. Maybe if I venture a second try it’ll go a lot faster!! 🙂
Thanks for the feedback, I agree 15 minutes prep might be hard to achieve when having to rice the cauliflower but I don’t think it would take more than 30 minutes. Either way, glad you enjoyed it.
Jamie, This dish is exceptional. It far exceeded my expectations.
I would suggest that you consider reevaluating the prep time.
It took me 2.5 hours to prepare AFTER all the ingredients were out and ready to pare. I might be slower than average, but I don't think so. I have experience (not as a "cook," but..) I cook every meal at home and for Shabbos.
Thank you for the wondrous and tasty adventure.
P.S. Disqus is 99% annoying to use to respond.