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Oil-Free Cauliflower Fried Rice

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.
Total Time30 minutes
Course: Entree, Main Course
Cuisine: American, Asian, Gluten-Free, Grain-Free, Healthy, Oil-Free, Plant-Based, Vegan, Vegetarian
Keyword: 30 minutes or less, cauliflower, easy, gluten-free, grain-free, high carb, low fat, low-calorie, low-carb, low-fat, oil-free, plant-based, quick, vegan, vegetables, vegetarian, veggies, wfpb
Servings: 4
Calories: 106kcal

Ingredients

  • 1 large head cauliflower or one (24-ounce bag) frozen cauliflower “rice”
  • 1 medium carrot diced
  • 1 onion diced
  • 2 teaspoons fresh ginger minced
  • 2 cloves garlic minced
  • 1/2 teaspoon red chili flake
  • 1 tablespoon white miso paste
  • 1 cup frozen green peas
  • 2 teaspoon tamari or soy-sauce optional, to taste

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.
  • Add the cauliflower rice. Sauté 2-3 minutes, until brown around the edges. If using frozen cauliflower rice, you'll need to cook it a bit longer (5-7 minutes)
  • Add the peas and cook until 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