Cauliflower “Fried Rice”
Finely chopped cauliflower is used as a substitute for rice in Asian-style fried rice. But why substitute? The idea is that instead of making the tummy feel full with lots of carbohydrates, cauliflower is used to give that same filling of fullness but with the benefit of added nutrients.
- 1 large head cauliflower trimmed
- 2 tablespoons cooking oil
- 1 onion roughly chopped
- 1 small carrot peeled and cut into small cubes
- ⅓ cup sweet peas
- 1 bell pepper cut into small cubes
- 1 to 1 ½ cups broccoli florets
- ¼ cup sweet corn kernels I used canned
- sesame seed oil
- chopped cashew nuts
- toasted sesame seeds
- fried garlic bits
- Cut the cauliflower into small pieces and dump into the food processor. Chop until you have pieces about the size of rice grains.
- Heat the cooking oil in a wok or frying pan.
- Saute the onion until softened.
- Turn up the heat. Add the carrot cubes and peas. Sprinkle with salt and pepper. Stir fry for about half a minute.
- Add the bell pepper and broccoli florets. Sprinkle with more salt and pepper. Continue stir frying for a minute.
- Add the corn and chopped cauliflower. Sprinkle with salt and pepper again. Stir fry for half a minute then turn the heat down to medium. Continue cooking, stirring often, for another two to three minutes or until the cauliflower bits are cooked through but still lightly crisp.
- Off the heat, drizzle in a little sesame seed oil. Toss to blend. Taste and adjust the seasonings before serving.
- Ladle the cauliflower “fried rice” into bowls. Sprinkle with toasted sesame seeds, chopped nuts and a bit of fried garlic bits.
Updated from a recipe originally published in August 17, 2018