Cauliflower Fried “Rice”
December 9, 2012 § Leave a comment
These past few months I’ve been away from home nearly as much as I’ve been at home. My stove could’ve been featured in a magazine — unsmudged, only used to boil water for endless cups of coffee. But in the last few weeks, my work pace has slowed down a little and I’ve re-donned my canvas cooking apron. I’d like to share my favorite experiment of late — a grain-free “fried rice” recipe inspired by my kitchen partner-n-crime, Gina. (You can check out her beautiful photographs and inspiring grain-free recipes over at her blog.)
I’ve made this recipe for all kinds of eaters — for folks with food allergies and those without. It’s enjoyed by all, but definitely worth noting that this meal is an exciting addition for those on the Specific Carbohydrate Diet, Candida diet, Paleo diet, among others. It is also nut-free, gluten-free and can be easily veganized if you omit the eggs.
In this dish, rice is replaced by blended cauliflower florets. Cauliflower, on its own, has such a mild flavor that in this dish, it takes on the taste of whatever you put into it. I’ve trial-ed this recipe many times: Sometimes I’ll flavor it with Middle Eastern spices (turmeric, garam masala, curries); other times I’ll veer toward a south-of-the-Border taste (adobo and ancho chile powder). Every version has been delicious.
Below, you’ll find the Starting Point. This is the bare bones ingredient list for any fried rice recipe that you like. It’s perfectly good as is, but you can also spice it to your liking, depending on what you’re serving alongside this “rice” dish.
1 head cauliflower
1 tablespoon olive oil
1/3 cup bell pepper, chopped
1/3 cup carrot, chopped
1 tablespoon ginger, grated
1 tablespoon garlic, roughly chopped
1 small onion, diced
1/2 cup scallions, chopped on diagonal
1 cup cilantro, roughly chopped
additional spices (optional)
1. Chop, mince and grate all vegetables and set aside. In a food processor, blend cauliflower in one or two batches until florets break down into granule-size bits.*
*Be mindful not to overstuff the food processor or the bottom will puree and the top will remain un-chopped.
2. In a large skillet, begin by sauteing the onion for several minutes until wilted and translucent. Add carrots and peppers and saute an additional few minutes until slightly tender. Add cauliflower, garlic and ginger and cook and additional few minutes. Add additional spices if you’d like to; adjust salt and pepper seasoning.
3. Just before adding the egg to the fry pan, stir in scallions and cilantro. Saute until heated through; add eggs. Stir constantly until set. Remove from heat and taste for seasoning.
Serve as a side dish to any meal where you’d normally serve rice. My favorite lunch of late has featured this rice stuffed inside of romaine lettuce wraps, garnished with a little tahini dressing and toasted sunflower seeds. The “rice” keeps in the refrigerator for several days in an airtight container.