I find myself often wondering and planning my meals for the next day, week, and even sometimes, the following week. Even though I am usually only cooking for myself, I like to know what I am going to have for lunch and dinner ahead of time. Part of the reason is to keep my diet on track and the other part is just my annoying need to plan everything. While cleaning out the fridge the other day, I found a spare head of cauliflower. While racking my brain for cauliflower dishes, I finally decided on making a healthy version of fried rice, without the rice! This dish also follows the theme for my blog this week, reinventing dishes to make healthier ones. Now I can enjoy my fried rice and still have a piece of chocolate after!
Cauliflower Fried Rice
- ½ head cauliflower
- 1 tablespoon coconut oil
- 1 cup onion chopped
- 2 cloves garlic minced
- 8 ounces shrimp peeled, deveined
- 1 medium carrots chopped
- ⅓ cup peas
- 2 tablespoon tamari
- 1 tablespoon coconut aminos
- 2 eggs whisked
- salt and pepper
- Cut cauliflower into quarters. Grate cauliflower using grater or food processor until coarse.
- Heat wok or large saute pan over medium-high heat. Add 1 tablespoon oil. When the oil is hot, add onion and garlic. Cook until onion is softened, about 3 minutes, stirring frequently. Add the shrimp and cook for 1 minute.
- Add carrots and peas and cook for 1 minute. Add the grated cauliflower and season with tamari and coconut aminos, mixing until the ingredients are incorporated. Cook until the cauliflower has softened, about 3 minutes.
- Make a well in the center of the wok or pan. Pour the beaten eggs in the center and cook as if you would scramble eggs, stirring frequently. When the eggs are halfway cooked, stir together with the remaining ingredients. Season with salt and pepper. Serve.
**Helpful tips and common mistakes
One of the benefits of having a client who is Paleo, gluten-free, and allergic to almost everything out there, is that you learn to use vegetables in ways you would never think of. Cauliflower is one of the most versatile vegetables. You can manipulate to substitute carbohydrates and make everything from calzones to tortillas to fried rice. By using the proper seasonings and adding other common ingredients found in fried rice, you can successfully replicate the dish without the grain (and you won't miss it either!)
To make the cauliflower not only resemble rice in appearance, but also in taste, you want to grind it to a coarse texture. The best method of achieving this texture is by using a robot coupe.
The method for cooking cauliflower fried rice is similar to how you would regular fried rice. Cook all of the other ingredients, followed by the cauliflower and then the egg. When cooking the egg, crack and whisk in the center of the hot pan. As the eggs begin to scramble, start to mix it with the other ingredients. This is an efficient way to incorporate the eggs with the fried rice without having large clumps of the egg. Season the rice with salt, pepper, and soy sauce, and mix until well combined.
The cauliflower may be softer than rice but the flavors are very similar. This dish can easily be substituted with whatever ingredients you have such as beef, pork, chicken, mushrooms, green beans, and even pineapple for a sweeter twist. Healthy cauliflower fried rice here I come!
For more Asian inspiration check out this chili basil tofu stir fry!