Try this Cauliflower Fried Rice recipe, or contribute your own.
- 2 tablespoons tamari.
- 1 tablespoon ghee or coconut oil.
- 1 medium spanish onion finely diced.
- 1 medium cauliflower.
- 1 medium carrot finely diced.
- 1 medium zucchini finely diced.
- 2 garlic cloves minced.
- 1 tablespoon ginger finely grated.
- 1 pinch cayenne pepper.
- 1/2 lemon, juiced.
- 2 tablespoons coconut cream.
- 1/2 bunch coriander well chopped.
- olive oil for drizzling.
- himalayan pink salt and pepper to taste.
- Carbohydrate 10.274 g
- Cholesterol 0 mg
- Fat 0.11 g
- Fiber 1.87000005245209 g
- Protein 1.21 g
- Saturated Fat 0.0462 g
- Serving Size 1 1 recipe (110g)
- Sodium 4.4 mg
- Sugar 8.40399994754791 g
- Trans Fat 0.0308 g
- Calories 44 calories
Step-by-step
- Cook onions in a large frying plan on medium heat till soft (approximately 5 minutes).
- Meanwhile, cut the cauliflower into manageable pieces and then, using the large side of the grater, grate the cauliflower to resemble rice-size granules. You can also use a food processor to mill it into shape.
- Add cauliflower, carrot, zucchini, garlic, ginger, cayenne pepper and tamari to the onions in the frying pan. Cook for 8-10 minutes, stirring occasionally until the carrot is just soft.
- Add lemon juice, coriander, coconut cream and season with salt and pepper. For best results serve immediately with a good drizzle of olive oil.
Raw cauliflower contains high moisture levels that dictate how this dish behaves in a hot skillet, a detail completely omitted from the basic ingredient measurements. Managing that internal water is the single factor that separates a crisp, separate-grained dish from a steamed, soggy mass.
- Pair this preparation with crisp proteins like pan-seared tempeh or grilled prawns to contrast the soft, fine-grated vegetable base.
- Grate the head of cauliflower using the largest holes on a box grater to yield uniform pieces measuring roughly 2 to 3 millimeters across.
- Maintain medium heat in a wide skillet to allow excess moisture to evaporate rapidly rather than pooling beneath the vegetables.
- Add the coconut cream and lemon juice during the final 60 seconds of cooking to prevent the dairy fats from breaking down into an oily separation.
Serve this vegetable-forward dish immediately while the temperature contrast between the hot skillet contents and the fresh coriander remains sharp. Pairing it alongside heavily spiced curries balances the mild, nutty profile of the grated cruciferous base.
