One-Skillet Fried Cauliflower "Rice"
Cauliflower and I spent much of my life not understanding one another. But now, NOW we have a beautiful relationship and cauliflower is making dinner time in my house a bit tastier, creative, and definitely healthier.
Cauliflower is one of those magical foods that has a bit of a secret identify. At first glace, cauliflower appears to just be a vegetable that you can roast, steam, or stir-fry. But, oh friends, cauliflower is so so so much more than that. Cauliflower can take on so many forms and naturally blend into so many dishes. However, my favorite unexpected way to enjoy this beautiful vegetable is cauliflower rice.
Enter “cauliflower recipes” into Google and you are sure to come up with half a bazillion ways to creatively use cauliflower in your meals that go way beyond the steamed florets Grandma served up alongside carrots and broccoli at Sunday suppers.
I have ventured down the cauliflower rabbit hole and my family’s meals are forever transformed because of it. I’ve mashed cauliflower. I’ve roasted it. I’ve even tried making those crumbly white flowers (yes, they are actually flowers) into a warm breakfast dish. I think I have experimented with the culinary limits of cauliflower like few others and I am pretty excited to share with you one of my favorite cauliflower concoctions yet: One-Skillet Fried Cauliflower Rice
I have fond childhood (okay, and adult) memories of traditional fried rice. I love the blend of flavors, textures, and colors into one tasty dish. However, let’s be honest, it’s pretty far from healthy. Despite having veggies in it, the fried rice that you enjoy from take-out boxes during lazy Friday night movies on the couch has a lot of sodium, preservatives, and processed junk in it. But rest assured, it doesn’t have to be this way! You can have your fried rice and eat your veggies too!
This one-skillet fried cauliflower rice recipe has all the beautiful flavors, textures, and colors of its not-so-healthy muse, but packs tons of good-for-you ingredients into one large skillet. Instead of white or brown rice, the base for this recipe is cauliflower crumbled to take on the appearance and texture of rice. So, you are also bringing a veggie-loaded dish to the table (or couch) in a creative, unexpected way.
This version of one-skillet fried cauliflower rice is gluten and soy free, as it is made with coconut aminos instead of soy sauce. If you have never heard of this awesome ingredient, I encourage you to hit the internet and look it up! It’s made from aged coconut tree sap and sea salt only and tastes remarkably like soy sauce. It can be found at many health food stores or purchased online. Of course, if you are not trying to avoid gluten or soy, please feel free to substitute soy sauce for the coconut aminos in this recipe.
If you fancy the idea of cauliflower rice, try my Fast Curry Cauliflower Rice with Toasted Almonds!
Makes 4 servings
1 medium cauliflower
4 large eggs
1/2 cup chopped onion
3 cloves of garlic
3 medium carrots
1 cup corn (frozen or fresh)
3/4 cup green peas (fresh or frozen)
5 tablespoon coconut aminos
1 1/2 tablespoon coconut oil
1/8 teaspoon sea salt
1/8 teaspoon black pepper, ground
Cut cauliflower into florets, discarding the tough core of the vegetable. Wash and dry florets. Using a food processor and the "S" blade, pulse the cauliflower until it is crumbly and resembles rice. Depending on the size of your food processor, you may have to do this in multiple batches. Once you are done "ricing" the cauliflower, set it aside.
In a large skillet, heat the coconut oil over medium heat. Once the oil is hot, add the garlic and onions to the pan. Cook for about 2-3 minutes or until the onions are soft and translucent.
Add the peas, carrots, and corn to the skillet and cook for 6-8 more minutes, or until the carrots have started to soften.
Next, add the riced cauliflower to the pan. Cover and cook for about 7-9 minutes or until the cauliflower is soft.
Add the whisked eggs and coconut aminos to the pan, mixing with a large spoon until all veggies are evenly coated with egg. Cook for 3-5 more minutes or until eggs are cooked.
Serve warm. Store leftovers in fridge for 4-5 days.
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