Stir-Fried Cauliflower Grain Bowl

 

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In a food processor, add the cauliflower florets, salt, pepper and garlic powder. Pulse until the texture is coarse resembling rice, about 20 or 30 seconds. To make the saucein a small bowl, combine all sauce ingredients and stir. One of My Favorite Whole30 Meals: Cauliflower Fried Rice with Sausage, Squash & Blueberries!

Loads of garlicky goodness, tons of veggies, and quality protein to keep you fueled and satisfied—this Whole30 cauliflower fried rice bowl has it all! Sure, the combination of sausage, butternut squash, and blueberries might seem unusual. Mix the rice and lower heat to medium and cover the pan and cook until the cauliflower rice is tender, about 5 to 7 minutes.

Add the soy sauce and sesame oil, stirring to combine. Taste the rice and add more soy sauce, salt, and pepper as needed. Add the eggs and shrimp, stir, and cook for a.

Heat sesame oil in a large nonstick skillet over medium heat. Add garlic and ginger and cook until fragrant, about 1 minute. Add riced cauliflower medley and cook, stirring frequently, until vegetables are tender-crisp, about 5 minutes. Stir in soy sauce and cook for 1 minute. Add shrimp mixture to pan; stir-fry 4 to 5 minutes or until shrimp are done.

Add riced cauliflower; stir-fry 2 minutes or until thoroughly heated. Push rice mixture to sides of pan, forming a well in center. Add egg to center of pan, and cook 30 seconds; toss with rice mixture, and stir-fry until egg is cooked. Add the grated cauliflower, soy sauce, red pepper flakes, sugar, and salt.

Cook, stirring often, for about 3 minutes. Add the peas and carrots and continue cooking until the cauliflower “rice” is tender-crisp and the vegetables are warmed through, a few minutes. Just pulse the raw cauliflower into “rice” in the food processor and then stir fry the whole thing up.

No soaking, no pressing, no strange and unusual kitchen moves other than just pulsing a few pieces of cauliflower into this magical rice substitute. This recipe is too easy for you to even have any excuses. Add the cauliflower “rice” to the saute pan along with soy sauce. Mix, cover and cook approximately 5 to 6 minutes, stirring frequently, until the cauliflower is slightly crispy on the outside but tender on the inside. Add the egg then remove from heat and mix in scallion greens.

Stir-fry until the vegetables are tender, about 5 minutes. As the vegetables are cooking, whisk the soy sauce and sesame oil together in a small bowl. Stir the sauce. Cauliflower Fried Rice.

Ingredients: 3 cups of grated raw cauliflower (use a cheese grater or food processor) 1/2 cup frozen peas. 1/2 cup carrots, thinly sliced. 3-4 garlic cloves, minced.

1/2 cup onion, diced. 1/2 TBSP olive oil. 2 eggs (or 4 egg whites) scrambled.

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Turn the heat off the pan and add the green onions and sesame seeds, mix well, and transfer the cauliflower rice to a large bowl.

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Reduce heat to medium-high and cook until water evaporates and cauliflower is tender, about 3 minutes; transfer to bowl with rice.

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Immediately mix in the riced cauliflower, stir, and cook for another 5 minutes, until the rice is thoroughly combined and heated.

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Stir in the riced cauliflower and cook until the rice is tender, about 4 minutes.

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A newer trend is to make a “cauliflower rice,” which involves shredding the cauliflower into smaller rice-sized particles and gently steaming and stir-frying.

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If you’d prefer to have cooked cauliflower rice, cook the processed cauliflower in a sauté pan over medium heat, stirring frequently for 5 to 7 minutes until tender.

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To reheat, place the cauliflower and rice in a lightly greased skillet, stirring occasionally, for 5 minutes or until warmed through.

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In a pot over medium high heat use 1 cup of water and simmer the cauliflower for 20 minutes.

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Add the cauliflower rice to the skillet, along with the sesame oil and soy sauce.

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Add the riced cauliflower, reduce the heat to medium, and cook for 10 minutes, until the cauliflower rice is crisp-tender and warm throughout.

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Alexia Lewis RD

Registered Dietitian Nutritionist and Certified Heath Coach who believes life is better with science, humor, and beautiful, delicious, healthy food.

[email protected]

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15 comments

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  • Made it today. So fucking delicious! Should’ve made more.. And even without using a blender for the cauliflower it was kinda better than rice.

  • I’ve never made cauliflower rice and I’ve been looking for a recipe that seems trustworthy, ie tastes good. As soon as you said you season it with salt pepper garlic and ginger I knew I’d found my recipe ���� that’s my holy grail of seasonings right there haha ❤️

  • OMG, i just finished making this fried rice, but i added hamburger instead, this is so good. Thanks lexy, got any more good recipes?

  • Onions
    Scallops
    Garlic
    Ginger
    Cauliflower rice
    3 eggs
    Fish & soy sauce
    Veggies

    Cook eggs with olive oil(set aside)
    Cook onion (sesame seed oil)
    Put garlic
    Put ginger
    Put veggies
    Red Pepper
    Put Cauliflower rice
    PutvSauce
    Put Turmeric
    Put Eggs
    Mix

  • TL;DS version of this: Cook literally anything else that actually taste good, and just add cauliflower rice into it, because by itself cauliflower rice sucks ass.

    Thanks Tasty.

  • I made this last night, and it was just delicious!!!! Even my husband (who’s a rice nut!!) thought the cauliflower rice was wonderful. I’ll definitely be making this again. Thank you, Shira!!:-)

  • Using cauliflower instead of rice is my favorite new happy in 2019. Thank you for your video, I loved that you got right to it and saved us from all the talking before hand I love that!:)

  • I’m a diabetic and I must try this because Chinese food with all that Rice shoots my blood up so high so anything that is an alternate for rice I will try I don’t care if it’s mushy

  • None of them looked very appetizing. The cauliflower is very mushy. When i rice my cauliflower i do not make the grains so small. I use a food processor but only use half the amount. Pulse a couple of times, empty, and refill n pulse again. The grains come out larger and taste better too.

  • I made this today for lunch and it’s sooo good!!! Definitely recommended and my parents are very picky eaters and they still very enjoyed it��

  • I’ve made this a few times, and I can say it’s amazing and easy to do. Have some fun with it, maybe add a few small shrimp/prawns at the end, and your local Chinese takeaway will wonder what happened to you.

  • It might be less mushy if you use the cheese grater blade on your food processor instead of the bowl. It will keep you from getting too tiny of pieces, but this still works.

  • this is my first comment on youtube EVER and I’ve had youtube for years, I just made this and I definitely did not expect it to be this yummy!!! tastiest keto recipe I’ve tried so far. 10/10 recommend

  • No no no. Dry pan fry the cauli first to
    get rid of the moisture. About 12 min
    in a hot cast iron skillet. Makes a
    much better fried rice.

  • I like this new segments but I wish Shira would introduce ways to still eat clean while not turning into a vegan. Some grilled white fish would go great with that dish.