Cauliflower ‘rice’ has been on my to-make list for a long time, but for some reason I always imagined it being more of a time-consuming hassle than it is. Truth is, it’s much quicker than cooking rice! I know people are always skeptical of using vegetables in place of typically-called for ingredients, but I am not shy when it comes to this… beet and black bean fudge squares, anyone? :)
This dish is just like your typical fried rice, except that the “rice” is finely chopped up cauliflower for a super-nutritious, lower carb, higher fiber take on the classic dish. You can tell it’s not rice – the cauliflower bits resembling something more like couscous – but it acts like a base for asian veggies and sauces and soaks up the flavor just as rice does.
I have nothing against brown rice and I sure do love myself a side of it when I’m out, but it’s easy to eat way more than a serving size when they stuff an entire take-out container full of it.
Now imagine being able to chow down on a giant bowl of this fried cauliflower rice without one bit of guilt! I see it as a giant warm salad, cause that’s what it is – vegetables topped with a bit of protein and a light sauce. Yum. Now we can have the addicting Chinese carry-out taste, while actually feeling good about our health while we eat it.
Shrimp fried cauliflower, adapted from katie did
- 1/2 head cauliflower
- 1/3 lb. shrimp
- 1 T olive oil, plus more for the pan
- 1 T lime juice
- 2 T soy sauce, or coconut aminos
- spices to taste (paprika, cayenne, garlic, ginger)
- 1 t minced garlic
- 1/3 cup frozen, shelled edamame
- 2 large carrots, diced
- 1/2 white onion, diced
- handful of kale, chopped small
- Green onions or cilantro to garnish
Peel shrimp (chop into smaller bites if large) and place in a bowl along with 1 T olive oil, lime juice, 1 T soy sauce, a sprinkle of spices, salt and pepper. Mix well and allow to marinate.
Break up cauliflower head into florets and place into food processor. Pulse food processor a few times until cauliflower is all broken up into tiny “rice” granules. Take care not to process to much or your rice will turn to mush! Place “rice” into microwave safe bowl and microwave for 1 minute.
Heat pan with a little olive oil and add onion, carrots and garlic. Allow to cook and soften for 5 minutes. Add in edamame and shrimp, cooking shrimp on each side 2-3 minutes (or until pink and cooked through if raw).
Finally add in cauliflower, kale, 1 T soy sauce, a sprinkling of more spices and stir continuously until everything is well mixed and heated through. Add salt + pepper to taste.
Garnish with a squeeze of fresh lime juice, green onions or cilantro, or with a drizzle of SoyVay teriyaki sauce, my favorite.
If you’re a health-conscious eater and try this out just once, I know you’ll be hooked. So don’t stop at fried rice! Use cauliflower anytime you might use rice – as a base for curries, stews, paella…..
In the photo below I sautéed cauliflower rice in vegetable broth with red curry paste and warm spices like turmeric, ginger, coriander, cayenne and cumin. Welcome to a whole new way to get your cruciferous veggies!
Enjoy :) -mich