Whoa, did I miss the boat on this one. Cauliflower rice. I’ll admit, I was skeptical. Yes, I could see how it could resemble rice, but cauliflower is not taste-free, so how in the world could it taste like rice? And wouldn’t it get too soft when cooked? And the leftovers – would that tell-tale most unpleasant odor of cooked cauliflower permeate the entire dish?
Well – I’ve finally been converted, after feeling like I am the very last nutritionist and Pinterest junkie on earth to try cauliflower rice. So, to answer my own questions — no, it actually doesn’t taste like cauliflower when you add it to something. The other flavors of the dish take over, which is why it works so well in Mexican or Asian dishes. And no, it didn’t break down into mush. And, unfortunately, I can’t address the leftovers question, because it was so good, there were none! Sold!
Besides the fact that cauliflower kicks any dish up about a hundred notches on the healthiness scale, it is SO much faster than cooking actual rice. Just pop the cauliflower florets in the food processor, pulse a few times and voila. Fake rice!
This entire dish took me exactly 10 minutes to prepare, and it’s
as good as better than takeout. #Happiness!
Feel free to change up the vegetable combo here – don’t like mushrooms? Try chopped water chestnuts. Not a fan of cashews? How about some tofu? Leave the eggs out if you prefer it vegan. Easy, peasy. No right or wrong here, folks DO use those bags of pre-shredded veggies so you can have dinner on the table in 10 minutes!
Cauliflower Fried Rice
- 1 small head of cauliflower cut into florets
- 2 tablespoons peanut oil
- 3 scallions chopped
- 2 cloves garlic minced
- 1 tablespoon fresh ginger minced
- 4 eggs lightly beaten (optional)
- 1/2 cup sliced mushrooms
- 1 1/2 cups shredded Napa or green cabbage
- 1 cup shredded carrots
- 1/4 cup low sodium soy sauce
- 2 tablespoons hoisin sauce
- 1 tablespoon sesame oil
- 1/4 cup cashews roughly chopped
- Place the cauliflower into the bowl of a food processor fitted with the chopping blade, and pulse about 20 times or until it resembles rice. Set aside.
- Heat oil in a saute pan on high heat, and add scallions, garlic and ginger. Saute for about 2 minutes.
- Add eggs if using, and mushrooms. Stir well so egg scrambles quickly.
- Add cabbage and carrots and combine all ingredients well.
- Reduce heat to low, and add the riced cauliflower, soy sauce, hoisin sauce and sesame oil. Stir gently and let the mixture heat through for about 5 minutes
- Serve immediately, garnished with chopped cashews.
Have you tried cauliflower rice yet? What did you make?