When hubs first started this paleo thing, he told me that we could make a rice substitute from cauliflower. Now I’m (half) Chinese, and I grew up eating rice at pretty much every meal. My first thought was it sounded sacrilegious! My second thought was that it didn’t sound very tasty. But, being the good wife that I am (ha!), I agreed to try this “cauliflower rice” if he made it. So he grated up a whole head of cauliflower and served it for dinner. Raw. And you know what it tasted like? That’s right. Raw cauliflower. Nope. Not going to ever eat that again.
Fast forward two years, and I’m now on maternity leave and doing a lot more of the cooking. As I was browsing for some new side dishes, I happened to stumble upon a recipe for cauliflower rice and damned if you aren’t supposed to cook it!
So I decided to give it another chance. Surprise! Cauliflower fried rice is actually pretty good when it’s seasoned and cooked!
Chop up a whole head of cauliflower and throw the pieces into a food processor. You’ll probably have to do this in two batches. Pulse the processor until your cauliflower is about the size and texture of couscous. It should look something like this.
Heat some coconut oil in a large wok over medium heat. Once the oil is shimmering, add the cauliflower and garlic powder, onion powder, dried basil, chili powder, ground ginger, cumin, sea salt, and black pepper. Be generous with your seasonings and don’t be afraid to experiment with them! Change up the spices to suit your taste. Cover the wok and cook for about 5-10 minutes and the cauliflower is soft.
Cauliflower fried rice goes great with butter chicken or curry dishes. This makes a great substitute for fried rice too.
Cauliflower Fried Rice
- One head of cauliflower
- 4 tablespoons coconut oil
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- 1 teaspoon dried basil
- 1 teaspoon chili powder
- 1 teaspoon ground ginger
- 1/2 teaspoon cumin
- 1/2 teaspoon sea salt
- 1/2 teaspoon fresh ground black pepper
- Quarter head of cauliflower and discard leaves and stem. Roughly chop into smaller pieces and place in food processor. Pulse until cauliflower is the texture and size of couscous.
- Heat coconut oil in a wok or large skillet over medium heat.
- Add cauliflower and spices and mix thoroughly. Cover and cook for 5-10 minutes until cauliflower is softened.
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