Cauliflower Fried Rice

Coming at ya - another veggie filled, gluten-free recipe.  

Don't forget to get your mise en place ready. Courtesy my husband with the superior knife skills :) Check out the easy and delicious recipe below.

We made our cauliflower fried rice veggie only but if you love your animal protein feel free to add wild caught fish, pasture raised chicken or grass fed beef to this recipe. Great creative and share your favorite additions in the comments below.

What you need:

1 head of cauliflower

1/2 large yellow onion or 1 small yellow onion sliced

6 baby zucchini cut in half lengthwise 

1 large carrot sliced into rounds

1 nice handful of baby spinach

1 cup sliced mushroom of your choice (I used baby bellas)

1/2 cup of fresh peas (**see below)

2 cloves of garlic minced

1 cup of pre-blanched broccoli florets

1 tbsp toasted sesame seeds (optional)

2 tbsp sesame oil

2-4 tbsp tamari sauce

The juice of 1/2 a lemon

2 green onions sliced about .5" in length 

** you can also use frozen peas in which case you do not need to blanch them and can just add them when you add the rest of the veggies.


How to Make:

Rinse your cauliflower and break it down into florets. Working in batches place the florets into a food processor and pulse until the cauliflower is broken into rice sized pieces. Repeat until your entire cauliflower has been broken down.

In a small saucepan, bring 2 cups of salted water to a boil. Add your fresh peas to the water and cook for about 2 minutes then using a slotted spoon, remove and set aside then add your broccoli to the same pot of water, cover and cook for 5 minutes on high the drain and set aside (the broccoli should still be firm). 

In a large, high sided skillet or a pot heat up over medium heat,  1 tbsp of sesame oil with 1 tbsp of olive oil or coconut oil. Add the onions and carrot and cook for about 2 minutes then add the baby zucchini and the mushrooms. Cook everything until the zucchini has caramelized a bit. Add your tamari, toasted sesame seeds and garlic and cook an additional 1 minute then pour the contents of the pan out onto a large plate and set aside. In the same pot, add the remaining sesame oil with some olive oil or coconut oil and over medium high heat, cook the cauliflower rice stirring regularly. When the cauliflower is cooked to the point where it is similar in texture to cooked rice, you're good. It should take about 7-10 minutes. When you've reached this stage add more tamari until you get the flavor you want (tasting as you go) and then add the lemon juice. Season with salt and pepper to your taste. Add the veggies back in and toss around and serve with sliced green onion as a garnish.