Cauliflower “Fried Rice”

It never really occurred to me until a few years ago that food can be trendy. I figured food is food, right? But, alas, just as with overalls and midriff shirts, food also comes and goes with the times. 

Cauliflower “Fried Rice” is one of those current food trends. I can’t say for sure, but from my extensive research on the subject (meaning about 10 seconds doing a Google search), it would appear that cauliflower was the “It Girl” of the 2015 food world and that star-status has not yet faded out. 

As anyone who knows their way around Pinterest can tell you, there are about a trillion and one ways to use cauliflower to make it more flavorful and fun. Which is good, because on its own, it’s pretty gross (in my opinion). You can make pizza dough out of it, “tater” tots, mashed “potatoes”, alfredo sauce, and “fried rice” (like I’m going to show you). You can even cut it into steaks and grill it. I always viewed cauliflower as basically white broccoli, but it’s actually a lot more versatile. It is a really healthy substitute for carbs and starches. And when prepared correctly, really delicious. 

I tried making this “fried rice” a while back and it was not good. I don’t know what I did. I don’t remember what ingredients I added or didn’t add. I just know that I tried it and it was no bueno. I just figured I must not like cauliflower after all and I should just cut my losses. 

Fast forward to this week. Ever since my nutrisystem slim down success, I’ve been spending a lot of time researching clean and healthy eating. I feel like maybe I know a little more about the world of healthy eats now so I thought I’d give the “fried rice” another go. Besides, I really like the buffalo cauliflower so that sort of negated my theory about not liking cauliflower altogether. 

Like I said, I don’t remember what I did or didn’t do the last time, but this time I made sure to write it all down because it was SO FREAKIN’ DELICIOUS!! I made this twice this week. My hubby loved it. I made too much and ended up eating it as my main meal (which is fine with it being pretty much all veggies), but it would be a good side or entrée. I haven’t tried making a big batch to reheat later because I’m not sure it would reheat very well, but if any of you have any experience with that, please let me know. 

The best part? This is so easy to throw together. Trader Joe’s makes PRE-RICED cauliflower! Another reason Trader Joe’s is the greatest place on earth. They have it in the refrigerated section and the frozen section, so I just grabbed a few of the frozen bags and keep them on hand. There are a few other things I want to try with this riced cauliflower that hopefully I can sneak into the kids’ food.

This recipe is more a method than a hard and fast set of instructions. You can change up the veggies. You can add meat or seafood. It can be enough for a couple entrées on its own or four entrees with added chicken or shrimp (for example). Or it could be divided up even more as a sidedish. It’s entirely up to you and your tastes. The amounts are eyeballed, so again I say, use what you want and however much of it you want.

2 tablespoons oil

2 eggs, beaten

½ zucchini, diced

½ leek, diced

½ cup baby carrots, diced

½ cup frozen peas

1 to 1 ½ cups riced cauliflower (pretty much whatever looks good with the amount of vegetables you have in your pan)

½ tablespoon low sodium soy sauce

½ tablespoon toasted sesame oil

Salt and pepper, to taste

Garlic powder, to taste

*Tip: Since this is basically a stir fry, it will cook fast over high heat. Make sure all your veggies are prepped and ready to go before you start.

In a skillet, put ½ tablespoon of your cooking oil. I used the garlic infused olive oil from Trader Joes, but you can use regular olive oil, or canola oil, or even coconut oil if you want. Add your eggs and scramble. Remove from the pan and set aside.

Add the rest of your oil and the veggies. Start with what takes the longest to cook. I started with the carrots and then added the zucchini and leek. Sautee until soft.

Add your cauliflower and peas and cook until just about soft. Add the egg back in and then add the soy sauce, sesame oil, salt and pepper, and garlic powder. Mix together and continue cooking until the cauliflower is nice and fluffy (like rice) and cooked through. You can taste it at this point and more of whatever you want.

This is a fun dish to play around with so try it with the flavors you like. Any tips? Pass them my way!

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7 thoughts on “Cauliflower “Fried Rice”

  1. Pingback: Cauliflower Mash | Food on the Table

  2. Pingback: Cauliflower Crust Pizza with Leeks, Pancetta, and Asparagus | Food on the Table

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