Dinner

Cauliflower Fried Rice

Cauliflower Fried Rice | The Mother Cooker

I’ve always liked cauliflower rice, it was great when I was doing Whole30 and I often use it for curries. But let’s face it, it’s a little bland and flavourless. So I set myself the challenge of making a delicious cauliflower fried rice. Happy to say that I managed it and that this recipe is so moorish that I wanted to eat the whole pan. So happy that I have leftovers for days to come. Cauliflower is such a versatile vegetable and blending it into rice works really well. You could also do this with broccoli as it is a great way to use all of the stalk too.

The only time consuming thing about this recipe, is the chopping. But you could do that ahead of time or simply rough chop everything in a blender. I often do that when I am feeling lazy or short on time. The outcome is worth the effort though as this rice is delicious! If you are vegan or vegetarian, you could switch out the bacon for smoked tofu or even some tasty chopped mushrooms. What I haven’t included here, but what I always love to do is add in some toasted chopped nuts. It adds another level of texture and helps provide some good fats. Containing five vegetables, it’s a real hit of goodness with the feeling of take out. What’s not to love?

Cauliflower Fried Rice

Serves: 2-4 *depending on portion size
Prep time: 12 mins
Cook time: 20 mins
Total time: 32 mins

Ingredients
  • 1 large head of cauliflower, pulsed to a large crumb texture
  • 2 carrots
  • Half a leek, finely chopped (*save leftovers for any of these recipes)
  • 1 brown onion, finely chopped
  • 1 orange/red pepper, finely chopped
  • 4 large garlic cloves
  • 100g frozen peas
  • 150g smoked chopped bacon chunks (*switch to smoked tofu/mushrooms for vegan options)
  • 3 tbsp low sodium soy sauce
  • half tsp sea salt
  • Half tsp ground black pepper
  • Half tsp chili flakes

Leftovers will keep in the fridge for up to three days. Making it a delicious take to work lunch option.

Directions
  1. Pulse cauliflower florets into a large crumb/rice texture in a food processor, set aside. Chop carrots, onion, leek, pepper and garlic finely.
  2. Add carrots, garlic, onion, leek and pepper to a wok or large frying pan with two tbsp of oil and cook on high for 7 minutes until softened. Stirring so it doesn’t stick.
  3. Add bacon and cook for 3 mins. Lower flame to a medium then add your cauliflower, soy sauce and seasonings and cook for another 7 minutes.
  4. Finally add peas at the end and cook for 2-3 minutes.

Cauliflower Fried Rice | The Mother Cooker