Fried Rice with CauliflowerPrep: 15 min Cook: 20 min Servings: 3by Colleen Mcconnell12 recipes>
I recently read this blog post about using sauteed, grated cauliflower as a healthier alternative to rice or couscous. I was intrigued because I absolutely love cauliflower and had never thought of grating it. However, I also like carbs with my meals, so I tried the technique for the first time in fried rice using a mix of half brown rice and half cauliflower. I was incredibly pleased with the result. The cauliflower wasn’t very noticeable, and just added a nice underlying nutty flavor to the whole dish. Plus, I didn’t feel guilty about going back for seconds!
- 2 Tbsp. neutral flavored oil (like grapeseed)
- 7 oz. extra firm tofu, cut into cubes
- 3/4 cup onion, chopped
- 1/2 cup carrots, finely chopped
- 1 clove of garlic, minced
- 1 1/2 cups leftover brown jasmine rice
- Half a head of cauliflower, grated
- 1/3 cup frozen peas, defrosted
- 2 Tbsp. soy sauce
- 1/2 Tbsp. chili-garlic sauce (optional)
- 2 eggs, beaten
- 1 scallion, chopped
- Small handful of fresh cilantro, chopped
- Lime wedges for serving
- Heat a half tablespoon of the oil over high heat in a large wok. Add the tofu with a pinch of salt. Cook for a few minutes, or until golden brown. Set aside.
- Add remaining oil to the wok. Add the onion and carrot, and cook until softened. Add the garlic and cook for another minute. Then, add the rice and grated cauliflower. Cook for about five minutes, until the cauliflower starts to soften. Add the peas, soy sauce, and chili-garlic sauce.
- Clear space in the middle of the wok and add the eggs, stirring around to scramble. When they are cooked, add the tofu back to the wok and mix until combined. Turn off the heat and stir in the scallions and cilantro.
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