Do you like cauliflower? Do you know how versatile it is? I am starting to learn so many different ways to use cauliflower.
My wife does not like cauliflower, or so I thought. I am finding ways to use cauliflower that my wife really, really enjoys. This Cauliflower Veggie Fried Rice was a real winner. The cauliflower adds such a good texture to this recipe. When you look at the photos of this fried rice, I dare you to tell me you did not think this was rice.
I have made some creative recipes using cauliflower. Let me begin with this GLUTEN FREE CAULIFLOWER CHEESE BREAD. Yes, I said bread. How about this HASHBROWNS? I have made hashbrowns using cauliflower a few times and really like it. This last idea is the most decadent. I made, with the help of my daughter, a CAULIFLOWER GRILLED CHEESE. The bread was a cauliflower – OMG, this was so good!
The dish is assembled just as you would make a fried rice dish that used rice as its base. Please note as you look at these pictures that my wok is cast iron. Thanks to my father-in-law who bought it for me. It is so good to cook with and easy to clean. Back to the recipe – it begins with the sautéing of onions and carrots. Next, garlic is added followed by the addition of the cauliflower. Then, the kick is added with the SAMBAL and green onions. The dish is finished off with the sauce and the frozen peas and corn. So easy and so tasty. I forgot to tell you I added the scrambled eggs.
The cast of characters.
Building the cauliflower veggie fried rice.
The Cauliflower Veggie Fried Rice plated.
Cauliflower Veggie Fried Rice
- 1 Head Cauliflower riced
- 1/2 Whole Onion diced
- 1 Whole Carrot diced
- 3 Cloves Garlic minced
- 2 Inches Fresh Ginger grated
- 2 Whole Eggs beaten
- 2 Tsp Fish sauce
- 2 Tsp Mirin
- 1 Tsp Hot Sesame oil
- 1 Tbsp Sambal
- 2 Tsp Rice Wine Vinegar
- 1 Tbsp Avocado Oil divided
Add a tsp of the oil to the cast iron walk. Once warm, scramble the eggs. Remove from the wok and set aside.
Now, add the remaining oil and warm. Once warm, add the onions and carrots and cook for 3 minutes. Next, add the garlic and ginger and cook for 1 minute. Add the riced cauliflower and cook for 3 - 4 minutes. Let the cauliflower sit and get a little crispy. After the cauliflower is heated, add the liquids, sambal and the green onions. Mix well and cook for a couple of minutes. Add the peas and corn and cook for 2 minutes. Finish by adding in the scramble eggs and mix well.
Serve and enjoy!