It's amazing how easy you can turn a cauliflower into a beautiful plate of steaming hot rice. Just throw those florets into a blender or food processor, let it pulse a few times, and voila... You just created vegetable rice.
This is such a unique ingredient to work with, and it allows for a lot of versatility in your cooking.
Turmeric Cauliflower Fried Rice
Servings: 2
Prep Time: 10 min
Cook Time: 10-15 min
Ingredients
- 3 cups cauliflower florets
- 1/2 cup onions finely, chopped
- 1.5 cup carrots finely, chopped
- 1/3 cup spring onion (scallion,) chopped
- 1.5 cup eggplants finely, chopped
- 2.5 cups bok choy, chopped
- 1 tsp turmeric powder use fresh if possible (1 inch = 1 tbsp fresh grated =1 tsp powder)
- 1 tbsp fresh grated ginger (1 inch = 1 tbsp fresh grated =1 tsp powder)
- 1/2 tsp ground cumin seeds
- 1/2 tsp ground cinnamon
- sea salt, to taste
- black pepper, to taste
- 2 tsp soy sauce/Tamari
- 2 eggs (optional, leave out for vegan version)
FYI: this is a great dish to clear out the fridge so feel free to add whatever you have left. This is a veggie version but works with chicken or shrimp too.
Instructions
- Pulse cauliflower in a small blender until pieces are the size of a rice grain.
- Cut all other ingredients.
- Heat coconut oil (we used extra virgin for the added flavor) over high heat in a wok. Saute onion for 1-2 minutes, stir constantly.
- Stir in ginger and cook until onions are soft.
- Add bok choy, eggplant, and carrots. Stir-fry for 5 minutes on high-heat or until carrots are soft. Add more coconut oil if needed.
- Season with turmeric powder, cumin, cinnamon, salt and pepper to taste.
- Optional: Push everything to the side. Reduce heat and scramble/cook eggs in the middle of the wok.
- Mix scrambled eggs with veggies.
- Add soy sauce or tamari, lime juice and cauliflower rice and stir fry for 2-3 minutes on high heat. Or until cooked through.
- Stir in spring onions and serve.
Enjoy!