Don’t you love all these uses for cauliflower lately? Mashed “potatoes”, fried “rice”, what’s next? This was a dish that you may even get a non cauliflower eater to like. The coconut oil and soy sauce cover up the cauliflower taste in my opinion and you are left with the healthiest fried rice you could ever have.
My friend Brianne over at Cupcakes and Kale Chips planted the idea in my head when she posted a Cauliflower Fried Rice for Skinny #SundaySupper. Hers is a little different than mine, including some brown rice and meat protein, but I figured having two eggs in there was protein enough since the plan was to serve this with the Tofu Mushroom Miso Soup. But we ended up being so full from the soup that we stuck the fried rice in the fridge for lunch the next day.
I may have processed my cauliflower a little too long trying to get those few stubborn pieces to break up. It ended up more the size of cous cous, but it worked.
- 2-3 tablespoons coconut oil
- 1 head of cauliflower, chopped and washed
- 2 teaspoons sesame oil
- ½ cup chopped white onion
- 1 cup chopped carrots
- 1 cup chopped broccoli florets
- 2 tablespoons low sodium soy sauce
- 2 eggs, whisked
- In a large food processor (you may have to work in batches) pulse the head of cauliflower, until it is about the size of rice.
- Heat 2 tablespoons of coconut oil in a large skillet over medium high heat. Add cauliflower and cook until it starts to brown, stirring often to ensure even cooking. Add additional tablespoon of coconut oil is necessary.
- In a separate small skillet combine sesame oil, onions, carrots, and broccoli and sauté on medium heat for 4-5 minutes. Once vegetables are soft, toss with the cauliflower and soy sauce in large skillet.
- Create a hole in the middle by pushing all the veggies to the sides. Add the eggs and scramble, until cooked. Toss in with the fried ”rice” and serve.