This recipe is so fun and quick! A great lunch option in my book – the asian flavors are subtle in this dish and very yummy! You may know by now that I am a BIG fan of the lovely cruciferous cauliflower. I love to eat it raw, steamed, roasted, made into soup, made into mac’n’cheez…the possibilities are endless really, so this cauliflower fried rice adds to the versatility of this amazing vegetable! I usually eat a cruciferous (anti-cancer) vegetable everyday, so I have been getting creative in the kitchen with the Brassica family! I love to serve this cauliflower fried rice with some baby bok choy, spinach, broccoli, or green beans for a satisfying lunch!
1 small head of cauliflower
½ cup frozen peas, thawed (or fresh)
2 cups fresh baby spinach
2 small carrots, cut into small dice
1 small white or red onion, chopped
1-2 sweet peppers, chopped (optional)
2 cloves of garlic, chopped
1 1/2 tablespoons sesame oil
1-2 tablespoons gluten-free tamari or coconut aminos
sesame seeds for garnish (optional)
Remove the outer leaves of the cauliflower. Rinse and dry the cauliflower well. Cut into florets and place in food processor. Pulse until “rice”-like texture is achieved. You should roughly get about 2 1/2 cups of cauliflower “rice”. Heat a wok over high heat and add the sesame oil (if you prefer not to use oil, you can dry saute the vegetables and add a bit of water or vegetable broth to keep vegetables from sticking). Add the onions, carrots, and sweet peppers (if using) and cook for about 3 minutes. Add the garlic and cook for another 1-2 minutes until the onion is soft and translucent. Add the riced cauliflower and gluten-free tamari and cook for 2-3 minutes. Add the peas and spinach and cook for another 2-3 minutes. Add salt and pepper to taste. Enjoy!