Cauliflower Fried Rice

Kitty FloridoOctober 17, 2016

This post is also available in / Esta entrada también está disponible en ESPAÑOL (SPANISH)

Sometimes carb or starchy side-dishes are boring. We’re used to serve rice, pasta, sweet or regular potatoes in the same old way. After a while, the tale gets a bit old. That’s when you start looking over at what else you can serve. This is when the cauliflower comes to the rescue. I’ve been reading through many recipes for Cauliflower Fried Rice to whip one of my own.

The great thing about this recipe is that you can use it as a guide. Use what you have in your kitchen. It so happened that I had a small bell pepper, one small carrot, a big zucchini and a bag of peas. That’s more than enough to turn it into a spring inspired cauliflower rice! You’ll fall in love with the colors when cooking! Just look at the pictures 🙂

Cauliflower fried rice is perfect to replace white rice, giving it a healthier twist and an infinite way to serve them. I’ve made it with carrots and peas, and with a zucchini medley. I would recommend you use sesame oil if you have some at home, but it is definitely not necessary. Adding the toasted sesame seeds on top does the trick!

Kitty

Cauliflower Fried Rice

A Foodies’ Kitchen Original recipe
Yields: 8 servings

Ingredients:
1 medium cauliflower head, rinsed
3 large eggs
½ small yellow onion, diced
1 garlic clove, minced
1 small bell pepper, diced
1 medium carrot, diced
1 medium zucchini, diced
1 cup of peas
salt and pepper to taste
sesame oil, vegetable oil or cooking spray
3 tablespoons of low-sodium soy sauce
sesame seeds

Directions:

Remove the cauliflower core and chop into florets. Working by batches, place the cauliflower in a food processor and pulsing until it resembles rice or couscous, don’t over process or you’ll make purée!
Scramble the 3 eggs in a small bowl, season with salt and pepper.
Heat a large sauté pan over medium heat and add the oil. Cook the eggs until tender. Remove from pan and set aside.
Add additional oil to the same pan. Add the onion and cook until its translucent.
Adding one at the time and stir in between each addition: garlic, diced bell pepper, carrot, zucchini and peas, season lightly with salt and pepper. Cook for 5 minutes or until soft.
Mix in the scrambled egg.
Increase the heat to medium-high, add the cauliflower and soy sauce. Cook for about 5 to 6 minutes, constantly stirring to coat all the vegetables with the soy sauce and to cook the cauliflower evenly. Taste the seasoning and adjust if needed. Remove from heat.
Toast sesame seeds in a small pan and sprinkle over the cauliflower rice before serving.

Have you made this recipe?

Please let me know how it turned out for you! Leave a comment below and share a picture with the hashtag #thefoodieskitchen

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