Cauliflower Fried Rice


“Fried” rice may first call to mind notions of greasy takeout, but this cauliflower version is packed with nutrition! Finely chopped cauliflower takes the place of white rice in this dish, which also features a slew of healthy┬áveggies. This recipe comes to us from Anne of Craving Something Healthy.

Serves 6

  • 1 small head of cauliflower, cut into florets
  • 2 tablespoons canola or peanut oil
  • 3 scallions, chopped
  • 2 cloves garlic, minced
  • 1 tablespoon fresh ginger, minced
  • 4 eggs, lightly beaten (optional)
  • 1/2 cup sliced mushrooms
  • 1 1/2 cups shredded Napa or green cabbage
  • 1 cup shredded carrots
  • 1/4 cup cashews, roughly chopped
  • 1/4 cup low sodium soy sauce
  • 2 tablespoons hoisin sauce
  • 1 tablespoon sesame oil

Place the cauliflower into the bowl of a food processor fitted with the chopping blade, and pulse about 20 times or until it resembles rice. Set aside.

Heat oil in a saute pan on high heat, and add scallions, garlic and ginger. Saute for about 2 minutes.

Add eggs if using, and mushrooms. Stir well so egg scrambles quickly.

Add cabbage and carrots and combine all ingredients well.

Reduce heat to low, and add soy sauce, hoisin sauce and sesame oil.

Serve immediately.

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Nutrition Information

Cauliflower Fried Rice

Servings per Recipe: 6

Amount per Serving

Calories:  185

Calories from Fat:  116

Total Fat:  13g

Saturated Fat:  2g

Cholesterol:  109mg

Sodium:  513mg

Potassium:  375mg

Carbohydrates:  12g

Dietary Fiber:  3g

Protein:  7g

Sugars:  5g

Vitamin A:  66%

Vitamin C:  50%

Calcium:  5%

Iron:  10%

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