Full Belly Cauliflower Fried Rice
Experimenting and making up new recipes is something I really enjoy. Yet I also cherish the many time-tested recipes handed down from family members and passed along by friends. Fully aware of the depth of wonderful recipes at our fingertips, I invited my friends and fellow food writers to share their favorites. I figured it would be really fun to commit to cooking a friend’s recipe once a week and highlighting it on my website and Facebook page.
Well, the first batch of recipes I received was nothing short of thrilling! People chose thoughtfully and it was nearly impossible to choose what to prepare first. I am over-the-top excited, however, to profile Cauliflower Fried Rice from Full Belly Sisters. Their website is loaded with wholesome and delicious recipes presented in a unique and informative way.
I followed the recipe with some small variations. For instance, I varied the oils a bit and did not add salt or sesame seeds. My usual fried rice dish includes egg and–because I had hard boiled eggs on hand–I added two of these. Do as you wish; add kale instead of broccoli or sprinkle peanuts or cashews on top. The brilliance factor is that they used cauliflower as half of the “rice”–and it really works. I filled my plate high and returned for seconds. The kids loved it. It was filling yet not heavy. Success on a plate. A recipe to return to…again and again.
Cauliflower Fried Rice:
- 2 tablespoons olive oil
- 2 tablespoons coconut oil
- 7 scallions, chopped (keep white/light green ends separate from dark green tops)
- 5 cloves of garlic, chopped
- 1 head of cauliflower, raw
- 3 cups of cooked brown rice, cold (I used 1 cup raw, cooked in 2 cups chicken stock–made it the night before and refrigerated)
- 2 cups cooked broccoli, chopped small
- 1 cup frozen peas, thawed
- 3 tablespoons reduced-sodium soy sauce (for gluten-free option, use a gluten-free soy sauce)
- 2 teaspoons toasted sesame oil
- 2 hard-boiled eggs, minced
- fresh snipped chives for garnish, optional
Remove the cauliflower’s tough stem and roughly chop the florets. Using a food processor, pulse cauliflower florets until they resemble rice or couscous. You should end up with about four cups of “cauliflower rice.”
Heat olive oil in a large skillet over medium heat. I really like a cast iron skillet for this. Add the garlic and the white and light green pieces of scallion. Sauté for about a minute.
Add the cauliflower to the skillet. Stir to coat with the oil, then spread out in the pan and let sit; you want it cook a bit and to caramelize (get a bit brown), which will bring out the sweetness. After a couple of minutes, stir and spread out again.