Easy Vegan Cauliflower Fried Rice! Ready in less than 25 minutes. Low-calorie, low-fat, low-carb and DELICIOUS! Vegan and Gluten-Free.
I know it’s taken me a little over forever to get on the Cauliflower Rice train, but I’m here, I’m on and were going for a ride. To be fair, I was still getting over the previous decade’s obsession with turning cauliflower into mashed potatoes; a dish that will forever be associated with my mother, the South Beach Diet cookbook, and a disappointment that mashed cauliflower doesn’t really taste like creamy mashed potatoes.
Now here we are, 10 years later and cauliflower is BAAAACK. I was a bit skeptical that finely ground cauliflower could actually taste like rice. Like, fool me once, shame on you. But fool me twice? I was planning for a similar experience to the infamous potato incident.
Wrong. So wrong. Finely minced cauliflower stir-fried with crispy sesame tofu, vegetables and ginger-soy sauce is so incredibly similar to traditional fried rice I had to tell BL that he was eating cauliflower, without a grain of rice in sight.
The same man who will pick out every tiny piece of kale in any dish I have ever served him was downing bowl after bowl of this cauliflower fried rice. So, picky husband approved and I’m assuming, 3-year-old toddler approved.
Besides being a nutrient-dense, flavor packed meal, the entire dish comes together in less than 30 minutes. I know this cauliflower fried rice will be a regular rotation in our house.
Fast, easy and healthy Chinese food –> ready, set, go.
- 1 lb. firm tofu, pressed and drained
- 1 medium-sized head of cauliflower
- 2 tablespoons sesame oil, divided
- 1 tablespoon minced ginger
- 3 cloves garlic, minced
- 2 carrots, diced (about 1 cup)
- ½ cup peas, thawed if frozen
- ¼ cup thinly sliced green onions
- 3 tablespoons cashews
- 3 tablespoons soy sauce (or Tamari for gluten-free version)
- sesame seeds, for garnish
- Press and drain the tofu (either by wrapping the tofu in paper towels and placing under a heavy object, or by using a tofu press)
- Lightly crumble the tofu in a large bowl and set aside.
- Cut the cauliflower into florets, discarding the tough inner core. Working in batches if needed, pulse the cauliflower in a food processor until it breaks down into rice-sized pieces. You should have 5 to 6 cups of cauliflower "rice." Set aside.
- In a large wok, heat the sesame oil over medium heat. Add the ginger and garlic and lightly stir fry for 30 seconds - 1 minute until just golden brown and fragrant. Add in the crumbled tofu and stir-fry for 5 minutes, stirring often, until tofu is golden in color and cooked through.
- Remove tofu from wok and add the remaining 1 tablespoon of sesame oil.
- Add in the carrots and sauté until tender, about 2 minutes. Stir the peas, and cauliflower "rice" into the wok, mixing the ingredients thoroughly.
- Cook, stirring often, until the cauliflower is tender, 5 to 8 minutes. Stir in the cooked tofu, green onions, cashews and soy sauce.
- Garnish with sesame seeds, if desired.