Cauliflower Fried "Rice"

Shredded cauliflower replaces rice in this faked-out Asian dinner recipe.  This healthy, grain-free, vegan dish is a great base for adding any stir-fried veggies, edamame, or baked tofu. 

MEDIUM          Servings: 4       Ready In: 20 minutes


1 large head cauliflower
1 medium carrot
2 small onions
1 tbsp. fresh minced ginger
2 tsp. minced garlic
1/2 tsp. red chili flake
2 tbsp. miso paste
1 tbsp. tamari

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 Cauliflower Fried "Rice" from


Gather ingredients
To make the Cauliflower "Rice": Trim off the leaves of the cauliflower (you can keep the stems and stalks) and cut into large pieces. 
Set up the grating blade on your Food Processor with the largest grate -- the big holes should be facing up. 
Place the cauliflower chunks in your food processor and grate. 
You should have rice-like strands of cauliflower. 
Peel and dice your carrots and onions. 
To make the Stir-fry: Heat a large non-stick pan or wok over medium high heat. No oil needed as long as you stay close to your pan and stir often.
For the first batch: Place the onions, and carrots into the pan and saute 5-7 minutes.
When starting to brown around the edges, add the the ginger, garlic, and red chili flake.  Saute 1-2 more minutes, until aromatic.

Remove from the heat.  Return the pan to the heat and add 1/2 of the Cauliflower "Rice".  Saute 2-3 minutes, just until brown around the edges.  Remove from the heat, and repeat with the remaining 1/2 of the Cauliflower "Rice".  

To finish the dish:  Add the cooked onion mixture and first batch of cooked Cauliflower "Rice" to the pan and saute till hot.  Season with tamari in the last seconds of cooking.

Serve immediately

Tips: Use any of your favorite veggies in this stir-fry.  Bell peppers, spinach, onion, and pea pods are all great mix-in.  Top with edamame, tofu, or frozen peas for extra protein.  This is a perfect end-of-week meal to clean out your fridge

Yield: About 6 cups

 Cauliflower Fried Rice - Healthy, Plant-Based, Oil-Free, Vegan, Paleo, Gluten-Free, Asian Stir-Fry Entree Recipe

Cauliflower Fried Rice - Healthy, Plant-Based, Oil-Free, Vegan, Paleo, Gluten-Free, Asian Stir-Fry Entree Recipe

Nutrition Facts

Serving size: 1/4 of a recipe (about 1 1/2 cups).

Calories 80.28
Calories From Fat (8%) 6.78
% Daily Value
Total Fat 0.8g 1%
Saturated Fat 0.18g <1%
Cholesterol 0mg 0%
Sodium 288.53mg 12%
Potassium 743.5mg 21%
Total Carbohydrates 16.3g 5%
Fiber 5.34g 21%
Sugar 6.23g
Protein 5.07g 10%
Calcium 104.82mg 10%
Iron 62.72mg 348%
Vitamin A 2550.25IU 51%
Vitamin C 0.15mg <1%

What's the best way to get the peel off of ginger without wasting much of the root? Use a spoon! Chef Katie Simmons shows you this easy, knife-free technique to get the most out of your ginger. Recipes and more at: