Shredded cauliflower replaces rice in this faked-out Asian dinner recipe. This healthy, grain-free, vegan dish is a great base for adding any stir-fried veggies, edamame, or baked tofu. No more need for greasy take-out.
1large head caulifloweror 3 cups pre-shredded cauliflower “rice”
1medium carrotdiced
1oniondiced
1tablespoonfresh gingerminced
2teaspoonsgarlicminced
1/2teaspoonred chili flake
2tablespoonmiso paste
1tablespoontamarior soy-sauce*
Instructions
To shred the Cauliflower “Rice”:
Trim off the leaves of the cauliflower (you can keep the stems and stalks) and cut into large pieces. Set up the grating blade on your Food Processor with the largest grate — the big holes should be facing up. Place the cauliflower chunks in your food processor and grate. You should have rice-like strands of cauliflower. You can also use a hand-held box grater.
To make the Oil-Free Cauliflower Fried Rice:
Heat a large non-stick pan or wok over medium-high heat. No oil needed as long as you stay close to your pan and stir often. Place the onions, and carrots into the pan and sauté 5-7 minutes. When starting to brown around the edges, add the ginger, garlic, red chili flake, and miso paste. Sauté 1-2 more minutes, until aromatic.
Remove the onion and carrot mixture from the pan. Return the pan to the heat and add the cauliflower rice. Sauté 2-3 minutes, until brown around the edges.
Add the cooked onion mixture to the cauliflower rice in the pan and sauté till hot, 1-2 minutes. Season with tamari in the last seconds of cooking. Serve immediately.
Video
Notes
MEDIUM | SERVINGS: 4 | READY IN: 20 MINUTES | YIELD: ABOUT 6 CUPS