Cauliflower Fried “Rice” is amazing! This is a whole new way (for me) to enjoy cauliflower. And let me tell you, it was delicious! I am already craving this dish – and need to make it again really soon.
I just received a new cook book called Everyday Detox by Megan Gilmore and before I write an official review – I like to try a handful of the recipes. So tonight I made the Cauliflower Fried “Rice” for dinner. I have come to love just how versatile cauliflower is. I love roasting it and serving roasted cauliflower alongside seasoned lentils – yum! I have made mock mashed potatoes out of cauliflower – and while it wasn’t bad, I couldn’t get my family on board with them. I would say the biggest issue with mock mashed potatoes is they are not potatoes. When you expect one thing and get another it just doesn’t work. I should just call them fluffed cauliflower and try to them again.
But in the meantime – I tried this recipe and we all LOVED it!
Cauliflower Fried “Rice”
Takes all these delicious ingredients and turns it into a healthy and yummy dinner!
Pulsing the cauliflower in the food processor transforms into a rice like substance – and when tossed with the sautéed vegetables, flavored with onion, garlic, ginger, and soy sauce it really does end up tasting a lot like your typical Chinese vegetable fried rice. The addition of scramble eggs just adds even more to the heartiness of the meal.
Because I had some salmon in the freezer, my husband grilled the salmon while I made the cauliflower fried “rice”. When it all came together I simply topped the “rice” and vegetable dish with a piece of salmon. The whole meal was quick and easy – chopping took time, but once it’s all in the pot – I just takes a few stirs.
So good! So filling and so healthy! I am learning more everyday about the versatility of cauliflower.
How have you used cauliflower?
Cauliflower Fried “Rice”
Recipe from Everyday Detox by Megan Gilmore.
- 1 head cauliflower, chopped into florets
- 2 tablespoons coconut oil (I used Extra Virgin Olive Oil)
- 1/2 yellow onion, chopped
- 3 celery stalks, chopped
- 2 carrots, chopped
- 2 cups chopped broccoli florets
- 2 cloves garlic, minced
- 1 teaspoon minced ginger
- 6 eggs, beaten
- 1/3 cup tamari (I used low-sodium soy sauce)
- Sea salt
- Using a food processor and the “s” blade – pulse the cauliflower until it is a rice-like consistency. You don’t want to pulse to much. Keep it a little chunky.
- Melt 1 tablespoon of the coconut oil (I used EVOO) in a Dutch oven over medium heat. Add the onion, celery, and carrots and sauté until slightly tender, about 5 minutes.
- Add the broccoli, garlic, and ginger and cover. Cook another 5 minutes or until the broccoli is bright green.
- Meanwhile, melt the remaining 1 tablespoon of coconut oil in a separate skillet over medium heat. Add the eggs and scramble until they are cooked and fluffy.
- Add the scrambled eggs, cauliflower, and tamari (soy sauce) to the Dutch oven and stir well, cooking until he cauliflower is hot and tender.
- Season with sea salt and then serve immediately.