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Cauliflower Fried "Rice"
Cauliflower Fried "Rice"
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Prep Time:
30 minutes
Cook Time:
15 minutes
Total Time:
45 minutes
Satisfy your Chinese takeout cravings with this flavorful, veggie-packed cauliflower fried "rice"!
Ingredients:
  • 8 ounces extra firm tofu, cut into 1/2-inch cubes
  • 1/2 teaspoon sesame oil, divided
  • 1/4 teaspoon white pepper, divided
  • 1/2 teaspoon kosher salt, divided
  • 1 head cauliflower (about 2 1/2 pounds)
  • 2 tablespoons vegetable oil, divided
  • 2 large eggs, whisked
  • 1 teaspoon minced garlic
  • 1 teaspoon minced ginger
  • 1/4 cup finely diced red onion
  • 1/2 cup carrots, 1/4-inch dice
  • 1/2 cup red bell pepper, 1/4-inch dice
  • 1/2 cup peas, frozen and defrosted
  • 1 tablespoon soy sauce
  • 2 tablespoons green onions, thinly sliced
Instructions:
  • Drain and dry the tofu: Place tofu on paper towels on a sheet pan, top with more paper towels, gently press to absorb moisture. After 15 minutes, move tofu to a bowl and mix with 1/4 tsp sesame oil, 1/8 tsp white pepper, and 1/4 tsp kosher salt.
  • Prepare the cauliflower rice: Start by trimming off the outer leaves and separating the florets from the stem using a knife. Cut the florets into 1 to 1 1/2-inch pieces. Working in two batches, add half of the florets to a food processor and pulse in 1-second increments about 5 times until you achieve a rice-like texture, scraping down the bowl as needed. Transfer the cauliflower "rice" to a large bowl. Process any remaining large floret pieces with the second batch. You should end up with approximately 5 to 6 cups of cauliflower rice after processing all the florets.
  • Heat a wok or large skillet over medium-high heat, then add 1 tablespoon of vegetable oil. Gently place the seasoned tofu in a single layer and cook for 3 minutes, stirring occasionally until lightly browned. Transfer tofu to a plate.
  • Scramble the eggs in the wok with a quick stirring motion until they are cooked and broken into small pieces. Transfer the eggs to the plate with the tofu.
  • Sauté the garlic, ginger, and onions in a wok with 1 tablespoon of vegetable oil and 1/4 teaspoon of sesame oil for 1 minute. Add the carrots and bell peppers, stir-fry for 2 minutes, then add the peas and cook for another minute.
  • Cook the cauliflower rice in the wok with the vegetables, stirring occasionally until tender, about 5 minutes.
  • Enhance the flavors: Incorporate soy sauce and 1/8 teaspoon white pepper, mix together. Set aside some green onions for garnish, add the rest to the wok with tofu and scrambled eggs. Stir well. Taste the cauliflower fried rice and adjust seasonings to taste. Sprinkle with saved green onions and serve piping hot.

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