Cauliflower Fried Rice

Fried rice no rice! And no, you won't miss the rice.

Ricing cauliflower for fried rice is something that has been on my list to try for a while now, but I just haven't put it on the menu or taken the time to come up with a recipe. Last week I was doing some work around the house with The Chew on in the background when I heard Clinton Kelly start to talk about making fried rice with riced cauliflower. I had to stop to see if it would be a recipe I'd want to try and it was - simple flavors and not overwhelmed with other veggies, just carrots and baby bok choy.

A half of a head of cauliflower made so much fried rice - probably 5 servings. The cauliflower was a nice substitute for rice - not the same by any means, but it really held up and took on the flavors of everything I added. What a great, healthy alternative to traditional fried rice!

Cauliflower Fried Rice
Slightly adapted from: Clinton Kelly

Ingredients

• 1/2 head of cauliflower cut into small florets
• 1 Tbsp sesame oil
• 1 bunch green onions, minced
• 1 Tbsp freshly grated ginger
• 3 cloves of garlic, minced
• 2 heads of baby bok choy, thinly sliced 
• 1 large carrot, thinly sliced on a bias
• 1/2 c edamame 
• 1/4 c low sodium soy sauce
• 1 lime, cut into wedges
• 1/2 c cilantro, chopped
• 2 Tbsp chili garlic sauce
• Optional: chopped mint leaves and chopped roasted peanuts

Directions

• Place the cauliflower florets in a food processor and pulse until finely chopped; set aside.
• Heat the sesame in a large skillet over high heat. 
• Add 3/4 of the green onions and all of the garlic and ginger; stir until fragrant. 
• Add the carrots and bok choy; cook for 2 minutes. 
• Add the cauliflower, edamame and soy sauce. Stir until everything is combined. 
• Serve topped with the cilantro, lime wedges, chili garlic sauce and the rest of the green onions. 

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