Plant-Based Japchae
This recipe is a plant-based take on the popular Korean stir fry dish made with sweet potato starch noodles.
More Than Our Story
Cauliflower Fried Rice
Table of Contents
Inspiration
A quick and easy, delicious, low-carb, low-calorie recipe that tastes so great!
HEALTHY ALTERNATIVE:
Riced cauliflower is a low-carb, low-calorie alternative to rice. Each 1 cup serving includes just 27 calories, 0.3 grams of fat, 2 grams of protein and 5 grams of carbohydrates - making it an excellent and tasty alternative to rice, and great for people trying to lose weight.
CAULIFLOWER CAUTION:
Cauliflower is a cruciferous vegetable, and like broccoli, Brussels sprouts and cabbage, they are high in sulfur and can cause digestive discomfort like bloating and gas.
Ingredients
Riced Cauliflower
- 2 cups riced cauliflower (1 cup per serving)
Vegetables
- ½ cup chopped mushroom (any kind)
- ½ cup chopped shishito peppers
- 1 shallot, minced
- 2 cloves garlic, finely chopped
- 1 tbsp avocado oil (any oil capable of taking medium to high heat will do)
Garnishes
- Aleppo pepper flakes
- Sea salt
- Black pepper
Preparations
Making the Riced Cauliflower:
There are several methods for making riced cauliflower, but the quickest, and easiest is using a food processor.
- Clean The Cauliflower: Remove the leaves and stem from the cauliflower. Rinse the cauliflower well and then dry well. The drier it is the less watery it will be when cooking.
- Chop The Cauliflower: Chop the cauliflower into one to two-inch pieces. This helps the cauliflower move around in the food processor resulting in a more even texture of your cauliflower rice.
- Rice It Up: Add the chopped cauliflower to the food processor filling halfway, and pulse until desired size is reached. You can use a spatula to reincorporate any cauliflower that sticks to the sides if the food processor.
TIME SAVER:
Riced cauliflower is available in the freezer section of your local grocery store and can be used in this recipe. Just take it out of freezer add let it thaw while preparing the rest of the ingredients.
Making the Dish
- Prepare the Vegetables: Add the avocado oil to a medium-high pan, add the vegetables and cook for a few minutes until nicely colored.
- Add The Cauliflower: Add the fresh or frozen cauliflower and cook for a few minutes more until cauliflower is soft and cooked through.
- Serve It Up: Plate and garnish with sea salt, freshly cracked black pepper and Aleppo pepper flakes.
Storing
- You can refrigerate the riced cauliflower for one to two days, but being a cruciferous vegetable it gives off gas and can get stinky. So I usually freeze mine until I’m ready to use it.
- Riced cauliflower will keep in the freezer for about a month.
Tips
- To prevent riced cauliflower from clumping together when freezing, make sure it’s fully dried and placed it in an airtight freezer bag in a line layer.
Daniel
Daniel is an extremely curious person, a wealth of random knowledge and facts. Extremely passionate about a vast array of interests ranging from health to history, science to athletics, everything culinary and the list goes on. Trust us, you would want to be on his team for Trivial Pursuit.
Daniel is also years into his battle with brain cancer. He experienced a seizure while on a Zoom call at work in late 2020 and quite literally, his life changed within minutes. After his operation he started to talk about his story but had always known it was more than just him. From then, More Than Our Story became a PROJECT that has evolved into the starting point it is today.
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