Easy Vegan Cauliflower Fried Rice
This vegan cauliflower fried rice is such a great dish to make if you are cutting back on grains, carbs, or trying to eat more veggies. With just 25 minutes of your time and few ingredients in your fridge, you can a delicious low-carb and gluten-free dinner to serve your family. Highly recommend!
I know it’s taken me forever to get on the ‘cauliflower rice‘ train, but I’m here. I’m on and we’re 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 the disappointment that mashed cauliflower doesn’t really taste like creamy mashed potatoes.
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.
Finely minced cauliflower stir-fried with crispy sesame tofu, vegetables, and ginger-soy sauce is so incredibly similar to traditional fried rice- it’s not rice, but it’s rice-like enough that it works.
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 food –> ready, set, go.
Tips On How To Make Vegan Cauliflower Fried Rice
This recipe for vegan cauliflower fried rice is not only incredibly simple but incredibly delicious! It is just as good as traditional fried rice, only it’s vegan and it’s healthier.
This cauliflower rice recipe is a fast and easy meal that I love to whip up during the week. It doesn’t require any boiling since no rice is involved, which cuts the process by half! I also love to make any kind of dish that allows me to get in an extra serving of veggies.
By using cauliflower rice instead of regular white rice, you are cutting your carb intake as well as getting in an extra-large serving of vegetables. That’s what I call a deal!
Here are a few tips to help you make amazing fried cauliflower rice every time:
- Make sure your cauliflower rice is completely dry. This will help it to cook thoroughly without becoming too soft and mushy. You want a little texture- Trust me!
- Make sure your wok is nice and hot so that everything will begin cooking the minute it hits the heat. This will help everything to cook through while maintaining its texture.
- Be very careful about draining out your tofu. It needs to be very well-drained so that it doesn’t introduce a bunch of moisture to the fried cauliflower rice.
- If you don’t have cashews on hand, you can easily replace them with almonds. They taste great in this fried rice and will give it amazing texture!
- Don’t skip the sesame oil. This is what gives this rice a lot of its flavor and makes it so good!
More Cauliflower Recipes
- Air Fryer Buffalo Cauliflower Wings
- Roasted Cauliflower Pasta
- Crispy Air Fryer Vegan Cauliflower Tacos
- Creamy Cauliflower Soup
- Roasted Cauliflower Steaks
More Vegan Rice Recipes
- Vegan Kimchi Fried Rice
- Slow Cooker Red Beans and Rice
- Vegan Green Rice Burrito Bowl
- Lentil and Wild Rice Winter Salad
- California Prune and Nut Rice Pilaf
If you try this recipe, let me know! Leave a comment, rate it, and tag your Instagram photos with #delishknowledge. I absolutely love seeing your creations. Happy cooking!
Video
Easy Vegan Cauliflower Fried Rice
Equipment
Ingredients
- 1 14 ounce package 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)
- 1/2 cup peas, thawed if frozen
- 1/4 cup thinly sliced green onions
- 3 tablespoons cashews
- 3 tablespoons soy sauce, or Tamari for gluten-free version
- Sesame seeds, for garnish
Instructions
- 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.
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- 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.”
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- 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 the tofu is golden in color and cooked through.
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- 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.
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- Cook, stirring often, until the cauliflower is tender, 5 to 8 minutes. Stir in the cooked tofu, green onions, cashews, and soy sauce.
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- Garnish with sesame seeds, if desired.
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