Vegging Out

Cauliflower Fried Rice:

I came across an article recently on how Thomas Edison arrived at inventing the light bulb. It was actually some eighty years earlier where less well known scientists experimented with electricity that made carbon filaments glow. But it was Edison that tested thousands of filaments to find the right mixture that could last longer. Then it was another thirty years later that other scientists perfected the tungsten filament and revolutionized the world. And today, some hundred plus years later, we continue to reinvent and revolutionize. The same holds true in our current culinary universe, where Cauliflower Fried Ricecountless professional chefs, and equally impressive home cooks, continue to experiment and reinvent dishes by leveraging the past, but with new and unique results. Like shaking an Echa-skech and redrawing the same shape, there are countless variations to play on one’s creativity. This is a simple fried-rice “like” stir fry, but without the rice. Cauliflower has a sweet, slightly nutty flavor, and packed with rich nutrients. In this recipe, all the flavors of a classic vegetable stir fry come together, but you would never know there wasn’t any rice as the texture of the crumbled cauliflower mimics it perfectly.

SECRET INGREDIENT:  Cauliflower

TIP: Don’t overcook in order to keep all the vegetables crisp and richer in flavor

Cauliflower Fried Rice

  • Cauliflower (3 cups, grated raw)
  • Olive oil (4 tsp, divided)
  • Eggs (2, whisked)
  • Sesame oil (1 tsp)
  • Onion (1/4 cup, chopped)
  • Garlic (2 cloves, minced)
  • Ginger (1 tsp, grated)
  • Carrots (1/2 cup, julienned)
  • Cashews (1/4 cup, chopped)
  • Edamame (1/2 cup)
  • Soy sauce (1 Tbsp)
  • Lime juice (1 Tbsp)
  • Parsley (1/4 cup, chopped)
  • Cilantro (2 Tbsp), chopped)
  • Savoy cabbage (1/2 cup, chiffonade)
  1. In a food processor, pulse cauliflower a few times to create a course meal texture.
  2. In a large non-stick skillet, heat 2 teaspoons of olive oil and cook scrambled egg. Remove from pan, roll and slice into bite size ribbons.
  3. In same pan on medium-high heat, add remaining olive oil and the sesame oil. Add onion, garlic, ginger, and carrots and cook for 4 minutes.
  4. Add cashews and cauliflower, tossing to combine, and cook for 15 minutes until just crisp.
  5. Add edamame and cooked egg, tossing to combine, and cook for 2 minutes.
  6. Remove from heat and season with soy sauce, lime juice, parsley, cilantro, and cabbage.

Cauliflower Fried Rice Cauliflower Fried Rice

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