Cauliflower Fried Rice
You can never have too many side dish recipes, so give Cauliflower Fried Rice a try. Watching your figure? This gluten free, dairy free, lacto ovo vegetarian, and vegan recipe has 379 calories, 13g of protein, and 25g of fat per serving. This recipe serves 4 and costs $2.21 per serving. 1880 people were impressed by this recipe. From preparation to the plate, this recipe takes around 35 minutes. Head to the store and pick up brown sugar, pineapple, cashews, and a few other things to make it today. It is brought to you by May I Have That Recipe. It is an affordable recipe for fans of Chinese food. Overall, this recipe earns a tremendous spoonacular score of 100%. Users who liked this recipe also liked Cauliflower, Brown Rice, and Vegetable Fried Rice, Cauliflower "Fried Rice, and Cauliflower "Fried Rice.
Servings: 4
Preparation duration: 15 minutes
Cooking duration: 20 minutes
Ingredients:
1 tsp brown sugar, maple syrup or honey
2 carrots, shredded
Cashews for garnish
1½ lbs cauliflower, cut into small florets
½ cup chopped cilantro (you can also use parsley)
1 clove garlic, minced
2 tbsp grated ginger, divided
1 cup diced pineapple (diced small)
½ cup raw cashews, chopped
1 tbsp plus 2 tsp of olive or safflower oil
½ tsp salt, divided
3 tsp vegetable bouillon
2 small zucchini, diced
Equipment:
food processor
frying pan
bowl
Cooking instruction summary:
Place cauliflower florets in the food processor and pulse until chopped very small (and it resembles rice). Set asideIn a large non stick skillet (SEE NOTE), heat up 2 teaspoons of oil. Add diced zucchini, shredded carrots, garlic, 1 tablespoon of grated ginger and teaspoon of salt. Toss well and cook over medium heat for 6-8 minutes, stirring occasionally. Set asideAdd 1 tablespoon of oil to the same skillet. Add cashews and saute for about 30 seconds, stirring constantly to keep them from burning. Add the cauliflower "rice" , 1 tablespoon of ginger, vegetable bouillon and teaspoon of salt and toss well. Cook over medium heat for 3-5 minutes. Transfer to a large serving bowl and set asideOn the same skillet, cook the diced pineapple with the sugar, maple syrup or honey over medium heat for 5 minutes,until it starts to caramelize, stirring constantlyAdd the cook pineapple, vegetables and chopped cilantro to the cauliflower, toss well and garnish with cashews. Serve warm
Step by step:
1. Place cauliflower florets in the food processor and pulse until chopped very small (and it resembles rice). Set aside
2. In a large non stick skillet (SEE NOTE), heat up 2 teaspoons of oil.
3. Add diced zucchini, shredded carrots, garlic, 1 tablespoon of grated ginger and teaspoon of salt. Toss well and cook over medium heat for 6-8 minutes, stirring occasionally. Set aside
4. Add 1 tablespoon of oil to the same skillet.
5. Add cashews and saute for about 30 seconds, stirring constantly to keep them from burning.
6. Add the cauliflower "rice" , 1 tablespoon of ginger, vegetable bouillon and teaspoon of salt and toss well. Cook over medium heat for 3-5 minutes.
7. Transfer to a large serving bowl and set aside
8. On the same skillet, cook the diced pineapple with the sugar, maple syrup or honey over medium heat for 5 minutes,until it starts to caramelize, stirring constantly
9. Add the cook pineapple, vegetables and chopped cilantro to the cauliflower, toss well and garnish with cashews.
10. Serve warm
Nutrition Information:
covered percent of daily need
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