Basic Cauliflower Fried Rice
Submitted by terasquad
Cauliflower fried rice: riced cauliflower stir-fried with garlic, ginger, and onion, then seasoned with tamari. A quick, low-carb, paleo-friendly stand-in for takeout fried rice.
YIELD
6 servingsPREP
10 minCOOK
20 minREADY
30 minWhen you want fried rice without the rice, cauliflower is the swap that actually works. Pulsed in a food processor until it’s the size of rice grains, cauliflower cooks up light and fluffy, soaking up all the savory, garlicky flavor of the real thing for a fraction of the carbs.
The aromatics carry it. Onion, garlic, ginger, and the white parts of green onion get pulsed and sauteed in coconut oil until fragrant, building the savory base before the cauliflower even hits the pan. A splash of tamari brings the salty, umami backbone.
The one rule: don’t overcook it. Cauliflower turns to mush fast, so a few minutes of stir-frying is all it needs to stay tender with a little bite.
Pro Tips
- Pulse the cauliflower in small batches so it rices evenly instead of turning to paste.
- Don’t overcook it; a few minutes keeps it fluffy, while longer turns it soggy.
- Cook off excess moisture over higher heat so the ‘rice’ stays separate, not wet.
Variations
- Scramble in an egg or add cooked shrimp, chicken, or edamame to make it a meal.
- Toss in peas, carrots, or bell pepper for more color and crunch.
- Finish with a drizzle of sesame oil and a sprinkle of sesame seeds.
Ingredients
Directions
Place flowerets of cauliflower into food processor (little bit at a time).
Pulse until size of rice. Pour into large bowl and put aside.
In food processor, combine onions, garlic, ginger, and whites of the green onion.
Pulse until well combined.
In a large pan, heat coconut oil.
Add processed onions, garlic, ginger and whites of green onion.
Sauté until fragrant and onions are transparent.
Add processed cauliflower and stir until well combined.
Let cook for about 5 minutes, stirring occasionally.
Add Tamari and mix well.
Allow to cook for another few minutes, stirring occasionally.
Remove from heat and top with sliced green onions.
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