Vegan Cauliflower Fried Rice

Hello, Supernovas! Cauliflower is back and is having its princess moment. To be honest, I was skeptical of riced cauliflower at first, but trust me IT.IS.WORTH.THE.HYPE! I know I’m late to the cauliflower fried rice game, but I have to share this recipe with you.

Listen, I love rice and carbs. But hear me out: Eating riced cauliflower is a great way to take it easy on the carbs and also get your veggies in!

This is truly one of my favorite recipes to make, and I could eat it every single day. There are no rules when it comes to riced cauliflower, toss in leftovers or whatever you find in your fridge.

Ingredients

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• 3 tbsp Soy Sauce
• 2 tbsp sesame oil
• salt & pepper to taste
• ½ tsp ground cumin
• want it spicy? add 1 tbsp Chili Garlic Sauce

• 1 head of cauliflower
• 2 tsp minced ginger or to taste
• 2 garlic cloves, minced
• 2-3 shredded carrots
• ½ cup peas
• 1 onion, diced
• 1 celery stalk, diced
• 1-2 scallions, diced
• optional: cilantro & sesame seeds

* Soy Sauce Substitute: Tamari for Gluten-Free & Coconut Aminos

Directions

1. Wash your cauliflower, remove all greens and cut florets.
2. In a food processor, pulse the cauliflower until it breaks down into a rice-like consistency and set aside. No food processor? No problem! Use a cheese grater to break down the cauliflower or a high-speed blender.
3. In a large pan, heat the sesame oil over medium heat. Add the onion cook, until fragrant.
4. Add carrots, ginger, cumin, garlic, celery and half of the soy sauce. Lightly stir fry for 1-2 minutes. Salt & pepper to taste.
5. Stir in riced cauliflower and peas. Add the rest of the soy sauce. If making it spicy, mix in the Chili Garlic Sauce with the soy sauce.
6. Cook for 5 to 8 minutes or until the cauliflower is tender.
7. Garnish with cilantro or sesame seeds. Enjoy!

Pro-tip for garlic lovers: To bring out the full flavor of the garlic, toss it in right after adding the riced cauliflower to the pan and mix it in thoroughly.