Cauliflower is fantastic at absorbing flavour which makes it a perfect substitute for rice. This Cauliflower fried rice is simple, easy to make, packed full of nutrients and tastes so so good! This recipe is flexible, so use whatever in-season veggies you have available. I have added a list of alternatives at the bottom of the recipe.
Cauliflower Fried Rice
Yield:
Serves 4
Prep Time:
15 minutes
Cook Time:
20 minutes
Total Time:
35 minutes
Ingredients
- 1 whole cauliflower (I used half green and half yellow varieties)
- 1/2 tsp Ground Smoked Paprika
- 1/2 tsp Cumin Powder
- 1/2 Red Onion
- 2 Garlic Cloves
- 1 Carrot
- 1 Spring Onion
- 1 Red Chilli
- 1/2 cup chopped Purple Cabbage
- 1/2 cup chopped Sweet Potato (roughly 1/2 a sweet potato)
- 4-5 Rainbow Chard stems and leaves
- 1/2 cup chopped Parsley
- 2 TBS Tamari (soy sauce)
- 1 TBS Water
- 2 tsp sugar or sweeter (honey,agave)
- 2 tsp lemon juice
- 1/2 tsp sea salt flakes
Instructions
- Grate or chop the Cauliflower into rice sized pieces. You can also use a food processor if you have one. You want it to still be a little chunky and no smaller than the size of a long grain rice granule.
- Prepare all your vegetables: Finely dice the Onion, Carrot and Sweet Potato into 1/2 cm cubes or chop up in a food processor. Finely chop the Cabbage, Rainbow Chard Stalks, Leaves and any Cauliflower leaves into small 1/2cm pieces. Thinly slice the spring onion. Finely chop the garlic.
- Prepare the sauce by mixing in a small bowl: Tamari, Water, Lemon Juice and Sugar. Stir until sugar is dissolved.
- Heat a large frying pan or wok with a drizzle of oil on a medium-high heat and cook the Onion and Sweet Potato until they soften (5-10mins). Stir regularly for even cooking.
- Add Cumin, Paprika and Garlic to the pan and mix to combine for 1 minute.
- Then add the Carrot and mix to combine.
- Then add in the Cauliflower and mix to combine. Sprinkle over Sea Salt Flakes. Cook for 2-3 minutes.
- Add in the Cabbage, Rainbow Chard, and Leaves. Mix to combine.
- Drizzle over the sauce and mix to combine. Cook for a further 5 minutes or until vegetables are soft but still have some texture or crunch to them.
- Remove from the heat and add to a large serving dish or individual bowls. Garnish with fresh chopped parsley, baby nasturtium leaves and edible flowers ( I used Nasturtiums, Calendula and Blue Cornflowers).
Notes
This recipe is flexible and you can use the vegetables you have in season. A total of 2-3 cups of diced vegetables. Other vegetables to try: Capsicum, Pineapple, Bokchoy, Spinach, Sugar Snap Peas, Beans,
