Cauliflower is the workhorse of a grain-free lifestyle. It is delicious on its own (especially roasted) but it also makes a great stand in for all kinds of starchy dishes, like mashed potatoes or rice or even pizza crust. Needless to say, we eat a lot of cauliflower.
This spicy cauliflower fried “rice” is one of my favorite dishes. It has all the flavors and warm coziness of a big pile of fried rice and is utterly delicious. I usually make a huge batch of this, hoping for leftovers, but I am often disappointed that there isn’t much left.
This version of the spicy fried “rice” is just vegetables, but feel free to throw in some cooked chicken, beef, or egg to make this a complete meal.
- Allergens : nightshades
- cauliflower - 1 medium, approximately 12 ounces
- coconut oil or other cooking oil - 2 tablespoons
- minced fresh ginger - 2 tablespoons
- garlic cloves, minced - 5 cloves
- shallot - 1 large, minced
- small thai chili - 1/2 or 1, minced
- shiitake mushrooms - 6 ounces, sliced
- coconut aminos - 2 tablespoons
- toasted sesame oil - 1 tablespoon
- scallions - 2-3 tablespoons sliced
- cooked diced chicken or beef, - optional
- sunny side up egg - optional
Cut the cauliflower into florets and place it in the food processor. Pulse the food processor until the cauliflower resembles rice. Depending on the size of the food processor it may be necessary to do this in batches. Set the "rice" aside.
Heat the coconut oil in a large saute pan or wok. Add the mushrooms and cook until softened, about five minutes. Add the ginger, shallot, garlic and chili and saute until fragrant and slightly softened, about one minute. Add the cauliflower, coconut aminos, sesame oil, and scallions, and cook until the "rice" is warm and slightly soft. Stir frequently to make sure the flavors blend all the way through. The "rice" is done when it is still slightly chewy, do not overcook it or the whole thing will be mush.
If using the optional protein add it before you add the cauliflower.