I still remember the first time I tasted cauliflower fried rice. The moment I took a bite, I was amazed at how something so simple could be so satisfying. The soft cauliflower combined with the crunch of fresh veggies was a delight. It’s a dish I turn to when I want something quick, healthy, and delicious. You can whip it up in no time, making it a perfect weeknight dinner or a colorful side dish. What makes this cauliflower fried rice special is that it brings all the flavors of traditional fried rice without the extra carbs, making it a fantastic option for those looking to eat a bit lighter.
why make this recipe
This cauliflower fried rice is not just a tasty meal; it’s also a smart choice. Cauliflower is low in calories and rich in nutrients, making it a great substitute for rice. It’s also customizable, so you can add your favorite proteins and vegetables. Plus, it’s quick and easy to make, which means you can enjoy a wholesome meal even on busy days.
how to make cauliflower fried rice
Ingredients:
- 1 medium head of cauliflower
- 2 tablespoons oil (olive, vegetable, or sesame)
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1 cup mixed vegetables (like peas, carrots, and bell peppers)
- 2 eggs, beaten (optional)
- 3 tablespoons soy sauce
- 1 tablespoon sesame oil (optional)
- Salt and pepper to taste
- Green onions, chopped (for garnish)
Directions:
- Start by removing the leaves and stem from the cauliflower. Cut it into chunks and pulse it in a food processor until it resembles rice. Alternatively, you can grate it using a box grater.
- Heat oil in a large skillet or wok over medium heat.
- Add the onion and garlic, sautéing until the onion is translucent.
- Stir in the mixed vegetables and cook for a few minutes until they start to soften.
- Push the veggies to one side of the skillet and pour the beaten eggs (if using) into the other side. Scramble them until fully cooked and then mix them with the vegetables.
- Add the cauliflower rice to the skillet, stirring to combine everything. Pour in the soy sauce and sesame oil, mixing well.
- Season with salt and pepper to taste. Cook for another 5-7 minutes, stirring occasionally until the cauliflower is tender but not mushy.
- Remove from heat, garnish with green onions, and serve warm.
how to serve cauliflower fried rice
Cauliflower fried rice is versatile. You can enjoy it as a main dish, pair it with grilled chicken or shrimp, or serve it alongside any protein of your choice. It also makes a wonderful side dish for any meal. Feel free to sprinkle some extra green onions or sesame seeds on top for added flavor and crunch.
how to store cauliflower fried rice
If you have leftovers, store them in an airtight container in the fridge for up to three days. When reheating, add a splash of water to the skillet to keep it moist. You can also freeze it in portions for up to a month. Just make sure to let it cool completely before freezing.
tips to make cauliflower fried rice
- For a bit more flavor, try adding some ginger along with the garlic.
- If you want a bit of heat, consider adding red pepper flakes or sriracha.
- Make sure not to overcook the cauliflower; it should be tender but still hold its shape.
variation
You can easily swap out the mixed vegetables for whatever you have on hand. Broccoli, zucchini, or even spinach can be delicious additions. Add cooked chicken, shrimp, or tofu for extra protein.
FAQs
Can I use frozen cauliflower rice?
Yes, frozen cauliflower rice is a great time-saver. Just sauté it directly from frozen, and you may need to adjust the cooking time slightly.
Is this recipe gluten-free?
Yes, if you substitute the soy sauce with tamari or coconut aminos, this dish can easily be made gluten-free.
How can I make cauliflower fried rice vegan?
Simply skip the eggs, or use a flaxseed meal mixed with water as an egg substitute. The rest of the recipe remains the same.
Cauliflower Fried Rice
Ingredients
Method
- Start by removing the leaves and stem from the cauliflower. Cut it into chunks and pulse it in a food processor until it resembles rice. Alternatively, you can grate it using a box grater.
- Heat oil in a large skillet or wok over medium heat.
- Add the onion and garlic, sautéing until the onion is translucent.
- Stir in the mixed vegetables and cook for a few minutes until they start to soften.
- Push the veggies to one side of the skillet and pour the beaten eggs (if using) into the other side. Scramble them until fully cooked and then mix them with the vegetables.
- Add the cauliflower rice to the skillet, stirring to combine everything. Pour in the soy sauce and sesame oil, mixing well.
- Season with salt and pepper to taste. Cook for another 5-7 minutes, stirring occasionally until the cauliflower is tender but not mushy.
- Remove from heat, garnish with green onions, and serve warm.
