Cauliflower “Fried Rice”
4
servings
Side Dish
Course
Print Recipe
Ingredients
Directions
Ingredients
1 md
head cauliflower, or 24 ounces cauliflower florets
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Cooking spray
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2 lg
eggs
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Pinch of kosher salt
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1 tbsp
toasted sesame oil
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½ sm
onion, finely chopped
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5
scallions, chopped, whites and greens kept separate
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½ c
frozen peas and carrots
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2
garlic cloves, minced
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¼ c
reduced-sodium soy sauce,* or more to taste
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In Skinnytaste Fast and Slow, Gina Homolka cooks up both healthy alternatives with time-efficient techniques and slow cooker-friendly meals. Here she shares a recipe for cauliflower fried rice.

I love fried rice—I can eat a great big bowl and call it a meal. I often whip it up using leftover brown rice; but on days when I want to cut carbs or balance out a more decadent dish, I replace the rice with cauliflower “rice.” I shared this quick and light recipe on my blog and everyone went nuts . . . in a good way. They raved about how their cauliflower-hating husbands and kids gobbled it up! You can easily turn this into a main dish by adding any protein—chicken, shrimp, you name it.

Directions

  1. Remove and discard the core of the cauliflower. Coarsely chop it into florets, then place half of the cauliflower into a food processor. Pulse until the cauliflower resembles grains of rice (don’t overprocess or it will get mushy). Set aside and repeat with the remaining cauliflower.
  2. Heat a large nonstick pan or wok over medium heat and spray it with oil. In a small bowl, beat the eggs with the salt. Pour the eggs into the pan and cook, turning a few times, until set, 1 to 2 minutes. Transfer to a plate.
  3. To the pan, add the sesame oil, onion, scallion whites, peas and carrots, and garlic. Cook, stirring, until soft, 3 to 4 minutes. Increase the heat to medium-high. Add the cauliflower “rice” and soy sauce. Stir, cover, and cook, stirring frequently, until the cauliflower is slightly crispy on the outside but tender on the inside, 5 to 6 minutes. Add the egg, remove the pan from the heat, and stir in the scallion greens. Divide among 4 bowls and serve hot.

Reprinted with permission from Skinnytaste Fast and Slow, copyright © 2016 by Gina Homolka. Published by Clarkson Potter, an imprint of Penguin Random House LLC. Photographs copyright © 2016 by Helene Dujardin

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