The chameleon of the kitchen, cauliflower, is the star of this “faux fried” rice recipe. Use whatever vegetables are lurking in your refrigerator or freezer. You might never go back to white rice again!
I am so wowed by this dish that I’m inspired to come back and start blogging on Gusto again. Yes, it’s that exciting.
Since spring, we’ve been getting a weekly CSA share from In Good Heart Farm – more about that later. A week or so ago, my massage therapist – Shannon at Spa Neo in Clayton – told me about one of her favorite new recipes, cauliflower fried rice. It sounded intriguing but I had no idea how fantastic it really was.
Imagine a dish that looks like fried rice, even tastes like fried rice — but cleaner and fresher — yet it’s all vegetables! You can spend time chopping up whatever looks good at the market or, if you’re pressed for time, put chopped frozen vegetables to work.
Cauliflower might be the new kale. I’ve always roasted cauliflower – learned that preparation in an Indian cooking class long ago – but now I’m seeing all kinds of new ways to prepare it. I looked up several recipes to get a feel for how cauliflower fried rice works and then made up my own.
This simple recipe will rock your world. Make it your own. Cauliflower faux risotto? Cauliflower faux pilaf? Ooh, the possibilities!
Cauliflower Faux Fried Rice
You’ll need a food processor (or time for lots of chopping) and a large pan.
- 1 head cauliflower
- 1 tablespoon canola oil
- 1 onion, chopped
- 3-4 cloves garlic, minced
- 1” piece of ginger, peeled, minced
- 1 cup mixed veggies, chopped – corn, peas, green beans, red bell pepper, broccoli, greens, corn
- 3 tablespoon soy sauce
- 2 eggs, beaten
- 2 scallions, chopped
- Salt & pepper to taste
- Optional – cilantro, chopped
To grate the cauliflower, break head apart and place about six florets into the bowl of a food processor and pulse until cauliflower has a rice-like consistency. Set aside and repeat with rest of florets. If you process too many at once, you’ll end up with some large pieces and some small; process fewer florets at a time for a more consistent mix.
Add oil to a large pan and sauté the onion on medium heat until softened. Add the garlic and ginger and sauté for one minute or so. Add the veggies and continue cooking on medium or medium-high heat for a few more minutes. Stir in the soy sauce, raise the heat to high and add the cauliflower. Sauté until the cauliflower is heated through, 3-5 minutes.
Make a well in the center of the pan and crack in the eggs. Whisk until the eggs scramble, distributing them throughout the pan. Season with salt and pepper, top with the scallions (and cilantro) and serve hot.
1 year ago on Gusto: Italian Fig Cookies (Christmas Cucidati)
2 years ago: Chicken with Cranberries and Apple
3 years ago: Cranberry Apple Cake