Cauliflower fried rice in bowls
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5 from 6 votes

15 Minute Better Than Takeout Cauliflower "Fried" Rice

You can't get delivery as quickly as you can make your very own "better than takeout" cauliflower fried rice loaded with delicious flavour!
Prep Time10 mins
Cook Time5 mins
Total Time15 mins
Course: Main Course
Cuisine: Asian
Keyword: gluten free, nut free, oil free, refined sugar free, vegan
Servings: 2 Servings
Calories: 221kcal
Author: Rosa

Equipment

Ingredients

  • 1 small head cauliflower or half a large, makes 4 cups of riced cauliflower
  • 2 cups frozen mixed vegetables thawed (I used carrot, peas, green bean & corn)
  • 3 tbsp tamari or soy sauce if not avoiding gluten
  • 1/2 small lime juiced
  • 1 tsp maple syrup
  • 1/2 tsp garlic powder
  • 1/4 tsp ginger

Instructions

  • Using a food processor or veggie bullet, shred your cauliflower into a rice consistency. If using a food processor, do so in smaller batches not to over process your cauliflower. You do not want it pureed.
  • Add all your ingredients to a large skillet and sauté over medium high heat for about 5-6 minutes until softened.
  • Serve garnished with green onion and lime wedges if desired.

Notes

Do not over process your cauliflower. You do not want to pureé the florets, you want a consistency resembling grains of rice.
If you do not have a food processor or automated shredding appliance, you may also use a grater. This may add a few minutes to the prep time, but still works well.
Do not over cook the "rice", just until heated through. The cauliflower cooks very quickly when cut this small.
You may refrigerate leftovers in an airtight container for 2-3 days.
 

Nutrition

Calories: 221kcal | Carbohydrates: 45g | Protein: 14g | Fat: 1g | Sodium: 1681mg | Potassium: 1302mg | Fiber: 13g | Sugar: 8g | Vitamin A: 9240IU | Vitamin C: 162.4mg | Calcium: 120mg | Iron: 3.7mg