I normally hate healthy substitutes. Fake meat. Fake whipped cream. Lettuce wraps instead of a bun. Spaghetti squash. Give me a break, let’s just call a spade, a spade. If I’m going to have a burger, I would like to have a burger. If I’m going to be healthy, then I’ll have a salad. So you can only imagine how shocked I was when I tried Cauliflower Fried Rice for the first time.
Not only is my Cauliflower Fried Rice really filling and simple to make, but it’s so incredibly yummy too. I wouldn’t say that it tastes exactly like rice, but it’s honestly way better than brown rice and cooks much faster. From start to finish, this probably will take you about 20 minutes.
If you’re feeling really lazy (like I am most of the time) you can pulse this in the food processor until they’re about the size of fat grains of rice. Make an entire head of it at once and then keep it in a sealed container in the fridge for a few days. But you can also just chop it up with a knife.
One head of cauliflower makes enough for about four people. Just serve the cauliflower fried rice with a salad on the side and you have a delicious and light lunch in no time. Plus the best part is this is really versatile. You can easily make this vegan, vegetarian, meat lovers, etc. I’m also using tamari in this recipe, which is a gluten-free soy sauce, but you can also use fish sauce or just simply salt and pepper if you prefer.
Cauliflower Fried Rice
Prep Time: 20 minutes
Total time: 20 minutes
1 head of cauliflower
3 big cloves of garlic
1/2 pound of organic polska kielbasa (or any cooked sausage)
1 pound of cooked shrimp (or any leftover meats in your fridge)
2 free range eggs
4 tbs of good-quality EVOO
2 tbs of organic tamari
salt and pepper
a handful of Italian parsley
For the mis en place
First, cut the cauliflower into small florets. Pulse them in a food processor until they’re in large grains. You don’t want to over mince them because it’ll be like eating sand and don’t worry if they’re not all the same size, it will give the cauliflower fried rice more texture. Set this aside.
Peel and smash the garlic cloves. Chop the sausage into 1/2 inch pieces. Peel the shrimp. Chop the parsley. Set each one of these aside. You want them all ready to be thrown into the pan because the process will be very quick.
To pull everything together
In a large skillet on medium-high, heat 1 tbs of EVOO. Brown the kielbasa until it’s caramelized on all sides. Pick out the sausage and leave behind the bits in the pan. Add in the rest of the oil, the garlic, and the cauliflower. Turn up the pan to high heat.
Keep stirring and sautéing the rice for about 1 minute. Add in the tamari, a pinch of salt and a generous amount of freshly cracked black pepper. Once the rice begins to brown (about 5 minutes) crack in the eggs. Sauté and stir for about another 2 minutes and add in the sausage and shrimp. Stir until everything is heated through.
Serve the rice in individual bowls with a generous sprinkle of parsley on top of each serving.