Cauliflower Fried Rice

Cauliflower Fried Rice

There are a lot of different nutrition ideas rolling around. One of the more popular now is the anti grain movement, where folks shun things like wheat and rice even when a medical condition isn’t in play. I’m not necessarily a member of this camp, but I am a firm believer in getting more cruciferous veggies into my diet, so the idea of cauliflower fried rice was appealing. Fortunately my local coop just started selling bags of organic cauliflower crumbles, so I figured it was prime time to heat up the wok. This is a simple and straightforward recipe, that works on many levels. The savory Asian taste from the sesame oil and tamari sauce makes this veggie laden dish sing. Simple, quick, healthy, and tasty… all the check boxes are ticked for this one.

Servings: 6


16 oz (1 lb) cauliflower crumbles 
2 tbsp sesame oil
1 large onion, finely diced
1 cup frozen peas
2 carrots, finely chopped
1/4 cup organic tamari sauce
Pinch of cayenne pepper
Pinch of tumeric powder

How to:

Over medium heat, add sesame oil. Once hot, add onion and sauté until translucent. Add the carrots and sauté for 2 to 4 minutes until they are fork tender. Add the cauliflower rice and peas. Season with the tamari sauce, cayenne pepper, and tumeric. Mix and cook for 2 to 3 minutes stirring frequently, just don’t overcook. Taste and adjust seasoning.

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