Cauliflower fried rice to sooth your carb cravings

Indulge in a classic and feel no guilt with this delicious fried rice alternative.


Fenna Semken

Using fresh cauliflower is much better than pre cut, because of its freshness. A food processor makes using this ingredient very doable.

Cauliflower: it’s the vegetable that is always left on the veggie tray, untouched. But this cauliflower fried rice changes that norm completely. Full of flavor and color, this recipe is a great option when craving greasy foods, but still wanting to stay healthy. The cauliflower takes the place of the rice, and absorbs all the flavors around it perfectly.


  1. Chop head of cauliflower into florets and mix it in a food processor. Do this until it starts to look like rice, then set it aside.
  2. Heat a large non-stick skillet over medium heat. Add onion, peas, kale and carrots and sauté until tender, or for two minutes.
  3. In a separate bowl, mix together the coconut aminos sauce, ginger and pepper; set aside.
  4. If you want to add two eggs, slide the veggies to one side of the pan and scramble the eggs. When they are finished, mix them together with the vegetables. For a vegan recipe, leave out the eggs or use a vegan egg supplement.
  5. Stir the riced cauliflower into the pan and pour the sauce (step 3) over it. Cook for an additional 3 to 4 minutes, until cauliflower is soft and tender. Add salt. Mix all ingredients together.
  6. Top with green onions and serve.


This recipe is very flexible, and the vegetables can be replaced. The coconut aminos seasoning sauce can also be replaced with soy sauce.