Cauliflower Fried RiceCauliflower Fried Rice

Name: Cauliflower Fried Rice
Prep time: 14 min
Cook time: 35 min
Total time: 49 min
Yield: 4 Persons
Cuisine: International
Ingredients: 1 tsp brown sugar, maple syrup or honey; 2 carrots, shredded; Cashews for garnish; 1½ lbs cauliflower, cut into small florets; ½ cup chopped cilantro (you can also use parsley); 1 clove garlic, minced; 2 tbsp grated ginger, divided; 1 cup diced pineapple (diced small); ½ cup raw cashews, chopped; 1 tbsp plus 2 tsp of olive or safflower oil; ½ tsp salt, divided; 3 tsp vegetable bouillon

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Cuisine

International

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Servings

4 Persons

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Prep Time

14 Minutes

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Cook Time

35 Minutes

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Difficulty

Medium Level

Cauliflower Fried Rice might be just the main course you are searching for. This recipe makes 4 servings with 381 calories, 13g of protein, and 25g of fat each. For $2.25 per serving, this recipe covers 31% of your daily requirements of vitamins and minerals. 1880 people have tried and liked this recipe. This recipe is typical of Chinese cuisine. Head to the store and pick up vegetable bouillon, pineapple, cashews, and a few other things to make it today. It is a good option if you're following a gluten free, dairy free, lacto ovo vegetarian, and vegan diet. From preparation to the plate, this recipe takes roughly 35 minutes. It is brought to you by May I Have That Recipe. All things considered, we decided this recipe deserves a spoonacular score of 99%. This score is spectacular. If you like this recipe, take a look at these similar recipes: Cauliflower, Brown Rice, and Vegetable Fried Rice, Cauliflower, Brown Rice, and Vegetable Fried Rice, and Cauliflower, Brown Rice, and Vegetable Fried Rice.

DeliciousTastyWell Prepared

Ingredients

•1 tsp brown sugar, maple syrup or honey

•2 carrots, shredded

•Cashews for garnish

•1½ lbs cauliflower, cut into small florets

•½ cup chopped cilantro (you can also use parsley)

•1 clove garlic, minced

•2 tbsp grated ginger, divided

•1 cup diced pineapple (diced small)

•½ cup raw cashews, chopped

•1 tbsp plus 2 tsp of olive or safflower oil

•½ tsp salt, divided

•3 tsp vegetable bouillon

Cooking Instructions

01
Place cauliflower florets in the food processor and pulse until chopped very small (and it resembles rice). Set aside
02
In a large non stick skillet (SEE NOTE), heat up 2 teaspoons of oil.
03
Add diced zucchini, shredded carrots, garlic, 1 tablespoon of grated ginger and teaspoon of salt. Toss well and cook over medium heat for 6-8 minutes, stirring occasionally. Set aside
04
Add 1 tablespoon of oil to the same skillet.
05
Add cashews and saute for about 30 seconds, stirring constantly to keep them from burning.
06
Add the cauliflower "rice" , 1 tablespoon of ginger, vegetable bouillon and teaspoon of salt and toss well. Cook over medium heat for 3-5 minutes.
07
Transfer to a large serving bowl and set aside
08
On the same skillet, cook the diced pineapple with the sugar, maple syrup or honey over medium heat for 5 minutes,until it starts to caramelize, stirring constantly

Cooking Reviews

“

The Caprese Salad Skewers recipe was a triumph! I prepared them for a party's barbecue and everyone loved them. The basil was so aromatic, the mozzarella so fresh, and the skewers were the perfect size and an appropriate.

Michael Burns

July 1, 2023