Wednesday, January 7, 2015

Recipe (Re)creation: Cauliflower "Fried Rice"

This delicious dish was inspired by two variations I came across this month here and here.  I love the idea of using January to clean up your act and your diet.  This mock fried rice dish allows you to cleanse your system while eating something totally satisfying and hearty.  My favorite part of fried rice is always the little bits of fluffy egg, so that was a must and I also wanted to incorporate lots of veggies so I added rainbow carrots, zucchini, and kale.  I cannot tell you how excited I am to have discovered this winning combination.  The cauliflower is the perfect substitute for rice and makes the dish oh-so-healthy.  Your body and soul will thank you for this one.

Serves 2

  • 1 head of cauliflower, florets separated
  • 3 tsp. toasted sesame oil
  • 1 cup carrots, chopped
  • 1 cup zucchini, diced
  • 2 tsp. ginger, peeled and chopped
  • 1 clove garlic, finely chopped
  • 2 tbsp. sliced scallions
  • 2 eggs, lightly beaten
  • 1 cup kale, shredded
  • 1-2 tbsp. tamari
  • Sea salt, to taste


-Pulse the cauliflower in a food processor until it resembles couscous.
-Meanwhile, heat the sesame oil in a large skillet over medium high heat.
-Add the carrots and cook for 3 minutes, adding a splash of water to prevent sticking.
-Add the zucchini and a pinch of salt and cook for another 2 minutes.
-Next, add the eggs and stir frequently until almost set.
-Add the garlic, ginger, scallions, kale and cauliflower and cook another 2-3 minutes.
-Remove from heat, drizzle with tamari and season with sea salt.
-Enjoy immediately.

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