I read about ‘riced’ cauliflower only a few days ago. Granted, ‘riced’ cauliflower is not at all new to me because I make parathas stuffed with cauliflower quite often, but I never thought of using it to make a fried rice.
So, here you have it. Cauliflower fried rice. This recipe is a great idea for a gluten free meal, packed with lots of nutrients from fresh vegetables. It involves pulsing small amounts of cauliflower in a food processor until you have riced it. A box grater will do a similar job too. Once you have the riced cauliflower, drain it on paper towels so that most of the liquid is gone.
Sideways note – If you are the type who doesn’t like wasting the nutrients in the cauliflower juice, sprinkle a wee bit of salt on the riced cauliflower and let sit about 30 mins. The salt will draw the moisture out of the cauliflower and you can then squeeze it as much as possible and put the juice to good use in any way you deem right.
Back to the recipe. Once you have the riced cauliflower ready, combine it with a sauté of mixed vegetables – onions, garlic, carrots, corn, peas, broccoli etc. Scrambled eggs or diced firm tofu can be added in to provide some protein to this meal.The seasoning is a mixture of soy sauce, grated ginger, sesame oil, and some Sriracha or chill garlic sauce. You can top the finished product with sesame seeds.
Serves 4 (large portions) Ingredients: 1 head cauliflower, riced (see notes above) 3 tbsps vegetable oil 1 small onion, diced 2 cloves garlic, sliced 1/2 cup diced sweet potatoes 1/2 cup green peas 1/2 cup fresh or frozen corn 1/2 cup broccoli florets 4 eggs or 1 cup firm tofu, diced 4 scallions, chopped, for garnish sesame seeds for garnish Sauce: 3-4 tbsp soy sauce 1 tbsp fresh grated ginger 1/2 tsp sugar 1 tbsp sesame oil 1 tsp Sriracha or chilli garlic sauce Method: In a non stick pan, heat a small amount of oil and scramble the two eggs and set aside. If you are not using eggs, stir fry the tofu until you have a nice golden color on the cubes. Set aside. Mix all sauce ingredients in a separate bowl - soy sauce, grated ginger, sugar, sesame oil and Sriracha or chili garlic sauce, set aside. In the same pan, on medium high heat, add the rest of the oil and saute the onions and garlic with a dash of salt. Follow with the vegetables and stir quickly until the vegetables are cooked but still keep their bright colors. Add the sauce mixture and stir to coat vegetables. Add riced cauliflower. Stir fry for about 2-3 mins or until cauliflower is tender. Add in the scrambled eggs or tofu and mix. Taste and adjust seasonings as required. Remove from heat and serve hot or at room temperature with chopped scallions and sesame seeds.