I started making Cauliflower Fried Rice about six months ago. I was looking for ways to create satisfying meals, while cutting out some of the carbs and calories. The first time I made this recipe, Steve didn’t realize he was eating cauliflower until I mentioned how amazed I was with the results. I kind of failed to mention to him that I omitted the actual rice part...oops! He now requests this dish several times each month.
1 medium to large head of cauliflower, cut into florets and “riced”
1 bag of frozen mixed vegetables (12-16 ounces)
1/2 cup onion, diced
3 garlic cloves, minced
Soy Sauce or Coconut Aminos (Soy sauce alternative)
I prefer the Coconut Aminos because they have a similar flavor to soy sauce with much less sodium. I have also found the Coconut Aminos Teriyaki Sauce to be a great flavor for this dish!
To create the cauliflower rice, cut the head of cauliflower into small florets and place them in a food processor fitted with an S blade. Pulse the cauliflower until it has the consistency of rice. You can scrape the sides between the pulses to incorporate any large chunks. Once processed, set aside until the veggies are cooked.
1. In a large pan, heat 1-2 tablespoons of sesame oil on medium/high heat. Once the oil is hot, sauté the onions until soft and transparent. Add the minced garlic and sauté for another 30-60 seconds.
2. Next, add the frozen veggies to the pan and cook until they are heated through and a little brown (brown = flavor!). This usually takes about 6-8 minutes.
3. Once the veggies are heated through, add the cauliflower rice and soy sauce (or coconut aminos). The amount of sauce will depend on your taste. I generally use 2-3 tablespoons - enough to coat the cauliflower and veggies, but not drench them.
4. While stirring frequently, continue to cook for about 7-10 minutes. The cauliflower will become tender and start to brown a little. If it seems too moist, cook the dish a few minutes longer.