Cauliflower Fried Rice

A vegan version mixing cauliflower, snow peas, and carrots with a delicate blend of classic Chinese ingredients, leaving out the egg that typically gets added (you don't need it). Roasting the cauliflower first removes all liquid for a more rice-like texture.

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Servings: 2

Prep Time: 00:35

Cook Time: 00:05

Main Ingredients

1/2 cauliflower

2 teaspoons peanut oil

1 carrot, cut in quarters and sliced

2 ounces snow peas, sliced on the diagonal

4 scallions, sliced, whites separated from greens

3 tablespoons chopped cilantro leaves; save the stems!

1 clove garlic

1 teaspoon grated ginger

1 - 2 teaspoons coconut oil

2 tablespoons soy sauce


1Preheat the oven to 425º.

2"Rice" the cauliflower by first coarsely chopping the flowerets (removing stems and leaves) and then finely chopping in a food processor. Toss the cauliflower in a bowl with the peanut oil. Spread on a parchment-covered baking sheet and roast 20 minutes.

3While cauliflower roasts, slice carrot, snow peas, and scallions. Remove cilantro leaves from stems, and set stems aside. Chop leaves. Chop garlic and cilantro leaves. Grate ginger.

4When 30 minutes is up, stir cauliflower and roast an additional 10 minutes if desired. Remove from oven.

5Heat a large flat-bottomed skillet over medium high heat. Add the coconut oil and melt. Add carrots, and stir-fry one minute. Add snow peas and whites of scallions and stir-fry another minute. Add cauliflower, stirring for 30 seconds to mix thoroughly. Add garlic, ginger, and cilantro stems and stir-fry another 30 seconds. Stir in soy sauce and mix thoroughly. Remove from heat and stir in cilantro leaves and scallion greens.

Additional Notes

You can skip the roasting step if you're short on time. Simply increase the coconut oil by 1-2 teaspoons, and add the riced raw cauliflower after the carrots to give an additional cooking time of 1-2 minutes to cook the cauliflower.

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