Cauliflower Fried “Rice”

I’m always terribly late to food trends. I didn’t discover kale chips until 2012 or chia seeds until 2014. Despite owning a zoodler for more than a year, until earlier today I had yet to actually make zucchini noodles, and I am woefully late to the wonder that is cauliflower “rice.”

Cauliflower rice is basically cauliflower rubble, aka the little bits that are formed when you run a cauliflower through a food processor (or, since I don’t own one, chop and chop and chop and chop). (Ok fine, truth time: I bought a bag of pre-“riced” cauliflower for an absurd price and that plus avocado toast is why I’ll never own a home. Or something like that.)

Once you have your cauliflower pieces, the possibilities are endless. Some people roast it. Others create a Mexican-style pilaf. I followed Skinny Taste‘s lead and made a quick fried rice, sauteeing the cauliflower in a flavorful blend of sesame oil, garlic, ginger, scallions and soy sauce. The cauliflower gets tender but stays toothsome, and has a fluffy texture that’s actually kind of similar to couscous. I could see myself making this often, since it’s an easy side dish for teriyaki salmon or a quick stir-fry.

Now that I’m officially on the cauliflower rice bandwagon, what food trend should I try next? ( What was popular back in 2015?) Any recommendations?

Cauliflower Fried “Rice”

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Print Recipe

If you can’t find bagged cauliflower crumbles, trim a medium-sized head of cauliflower into large florets. Pulse the florets in a food processor to create rice-sized cauliflower granules. Keep the pieces on the larger side, as they’ll get too mushy if they’re too small.

Ingredients

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• 2 large eggs
• 1 tablespoon olive oil
• 1 tablespoon toasted sesame oil
• 3 cloves garlic, minced
• 2 tablespoons chopped scallions (green parts only) + more to garnish
• 1/2 inch fresh ginger, grated
• 1 cup frozen peas, carrots and corn mix
• 1 16-ounce bag of cauliflower crumbles (defrosted if frozen)
• 3 tablespoons low-sodium soy sauce
• salt and pepper, to taste

Cook Mode

Instructions

1. In a small bowl, beat the eggs with a generous pinch of salt.
2. Heat the olive oil in a large wok or skillet on medium heat. Add the eggs and cook, breaking the eggs into small scrambles, until set. Remove from the skillet and set aside.
3. Heat the tablespoon of sesame oil and add the garlic, scallions and ginger. Cook for 1 minute, until the garlic is sizzling, then add the peas, carrots and corn mix. Increase the heat to medium-high and cook, stirring occasionally, for 3-5 minutes, until the vegetables have begun to soften and brown.
4. Add the cauliflower crumbles and the soy sauce. Mix well, then cover and cook for 5 minutes. Uncover and increase the heat to high. Cook, stirring frequently, until any liquid has burned off and the cauliflower begins to brown, approximately 2-3 minutes.
5. Remove from the heat and stir in the scrambled eggs. Season with salt and pepper to taste, then top with the scallions and serve.

Nutrition

• Serving Size: 4