Cauliflower Fried Rice

Craving a delicious and healthy alternative to traditional fried rice? Look no further than this flavorful Cauliflower Fried Rice recipe. Packed with fresh vegetables, protein-rich tofu (optional), and cauliflower rice, this low-carb and nutrient-packed dish is perfect for those following a low-carb or ketogenic diet or for anyone looking to incorporate more veggies into their meals.

Preparation Time: 15 minutes
Cooking Time: 15 minutes
Serves: 4
Difficulty: Easy
Course: Dinner
Cuisine: Asian
Calories: Approximately 150 calories per serving

Cauliflower Fried Rice is a versatile dish that can be customized to suit your taste preferences. It’s also a great way to use up any leftover vegetables you have in your fridge. This recipe provides a solid foundation, but feel free to add or swap ingredients to make it your own.

To make this dish, you’ll need cauliflower florets, carrots, peas, bell peppers, garlic, ginger, tamari (or soy sauce for a non-gluten-free option), sesame oil, and tofu (optional for added protein). The cauliflower is pulsed in a food processor to create rice-like grains, mimicking the texture of traditional rice without the carbs.

Start by pulsing the cauliflower florets in a food processor until they resemble rice grains. In a large skillet or wok, heat the sesame oil and sauté the garlic and ginger until fragrant. Add the cauliflower rice and cook for a few minutes until tender.

Push the cauliflower rice to one side of the skillet and add the diced tofu (if using) or any other protein of your choice. Cook until lightly browned, then mix it with the cauliflower rice.

Next, add the carrots, peas, and bell peppers to the skillet and cook for a few more minutes until the vegetables are crisp-tender. Stir in the tamari (or soy sauce) and season with salt and pepper to taste.

Continue to cook for a few more minutes, allowing the flavours to meld together. Garnish with chopped green onions or cilantro for added freshness and serve hot.

This Cauliflower Fried Rice is not only delicious but also a great way to increase your vegetable intake while reducing your carb consumption. It’s a satisfying and flavorful dish that can be enjoyed as a main course or as a side dish alongside your favourite protein.

Note: You can make this recipe vegan by omitting the tofu or substituting it with plant-based protein like tempeh or edamame. Customize the recipe by adding other vegetables or spices to suit your taste. This dish is best enjoyed fresh but can be stored in an airtight container in the refrigerator for up to 2 days.

Ingredients:

• 1 medium head of cauliflower, cut into florets
• 2 carrots, diced
• 1/2 cup frozen peas
• 1 bell pepper, diced
• 2 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 2 tablespoons tamari (or soy sauce for a non-gluten-free option)
• 1 tablespoon sesame oil
• Salt and pepper to taste
• Optional: 8 ounces of tofu, diced
• Optional garnish: chopped green onions or cilantro

Instructions:

1. Pulse the cauliflower florets in a food processor until they resemble rice grains.
2. In a large skillet or wok, heat the sesame oil over medium heat. Sauté the garlic and ginger until fragrant.
3. Add the cauliflower rice to the skillet and cook for a few minutes until tender.
4. Push the cauliflower rice to one side of the skillet and add the diced tofu (if using) or any other protein. Cook until lightly browned, then mix it with the cauliflower rice.
5. Add the carrots, peas, and bell peppers to the skillet and cook for a few more minutes until the vegetables are crisp-tender.
6. Stir in the tamari (or soy sauce) and season with salt and pepper to taste.
7. Continue to cook for a few more minutes, allowing the flavours to meld together.
8. Garnish with chopped green onions or cilantro, if desired.
9. Serve the Cauliflower Fried Rice hot and enjoy!

Note: Customize the recipe by adding other vegetables or spices according to your preference. Omit the tofu or substitute it with plant-based protein for a vegan version. Best enjoyed fresh, but leftovers can be stored in the refrigerator for up to 2 days.