Fried Riced Cauliflower

Photo: © Tango

  • Total time 30 minutes
  • Portion size 4 servings
  • Credits : Canadian Living Magazine



In food processor, pulse half of the cau­liflower until consistency of rice grains. Transfer to bowl. Repeat with remaining cauliflower. Set aside.

In wok or large skillet, heat vegetable oil over medium-high heat. Add carrot, white parts of green onions, garlic and ginger; cook, stirring, about 3 minutes. Add riced cauliflower and peas; cook,
stirring, until vegetables are tender but crisp, about 3 minutes.

Push cauliflower to edge of pan. Make well in centre; cook eggs, stirring, until creamy, about 2 minutes. Mix eggs with vegetables. 

Add tamari, sriracha and sesame oil; cook, stirring constantly, about 1 minute. Sprinkle with green parts of green onions.

Nutritional facts PER SERVING

  • Iron 2.2 mg
  • Fibre 5 g
  • Sodium 450 mg
  • Sugars 6 g
  • Protein 12 g
  • Calories 200
  • Total fat 10 g
  • Cholesterol 185 mg
  • Saturated fat 2 g
  • Total carbohydrate 16 g
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Vegetarian Recipes

Fried Riced Cauliflower