I’ve never been anti-vegetable. In fact, I’m very pro-veggie in many respects. However, I’m not a huge fan of the veggie as other things movement.
I get that if you don’t eat meat, maybe cauliflower with buffalo sauce is a delicious option… just don’t try to convince me that I won’t be able to tell the difference. And cauliflower as pizza crust… negative.
If I’m being totally honest, cauliflower and I… we aren’t on the best terms. I suspect this is due to the gross boiled mix of cauliflower and broccoli that I have been subjected to at various points in the past. Regardless, my CSA apparently decided to try and fix my negative opinion of cauliflower this fall by gifting me with ENORMOUS heads of cauliflower in my boxes.
Surprisingly, I found that I didn’t hate it! And I started to have to get creative to use it all up each week. And yes, I even tried that Buffalo Cauliflower – and kind of liked it. Gasp!
I decided to try making Cauliflower Fried Rice for two reasons. The first, I had cauliflower coming out of my ears and needed another way to use it. Second, I have a sensitivity to MSG and have found it increasingly difficult to eat my beloved Chinese food without it resulting in a migraine. This is incentive enough to try it.
I shall eat a little humble pie when I tell you… I love this. Is it exactly the same as rice? No. But if you’re looking to cut carbs, increase your veggie intake, or just looking for new ways to use cauliflower, this is a recipe to try.
I used carrots, green onion, and broccoli for the vegetables, as that is what I had on hand. However, you can use absolutely anything that you have and would normally throw into fried rice. Peas, carrots, peppers… if you can stir fry it, try it!
The easiest way to turn your cauliflower into rice is with a food processor. It only takes a couple of minutes, and your pieces are all perfectly sized. I also go ahead and chop up my carrots in there too.
This makes a great side or a light main dish. It would also go perfectly with my Mongolian Beef recipe!
- 2 cups cauliflower
- 1 carrot, chopped
- 2 green onions, chopped
- 1/2 cup broccoli
- 1 tbsp olive oil
- 1/4 tsp Sesame Oil
- 2 tbsp Soy Sauce
- 1 egg
- Pulse cauliflower florets in a food processor until crumbly.
- Heat olive oil in a skillet and cook carrots for about 3 minutes.
- Add cauliflower, green onions, and broccoli with Sesame Oil and soy sauce.
- Cook until cauliflower is slightly browned.
- Push the vegetables to the outer edges of the pan, and scramble one egg in the middle.
- Mix together. Serve immediately with additional soy sauce if desired.