Cauliflower Fried “Rice”

If someone asked me if I’ve ever dieted, I would answer:

I drank only juice for 36 hours, then got bored and chewed again, does that count?

I ate nothing for a day, does that count?

I consumed five bowls of shredded wheat and nothing else one day, does that count?

I love food too much to “diet.” But every once in a while I like to adopt a new eating lifestyle to cleanse my system, challenge my cooking skills, or just see how my body reacts. I often fall into the “paleo” or “caveman” ways of eating when I’m looking for a change, which involves consuming solely fruits, vegetables, and complete proteins. No carbs, no sugar, no dairy. It’s a very filling diet, and one that makes me feel like a Superwoman until one day about a week later I just really, really, really want to eat a cupcake and drink a beer. And there is little that comes between me and a cupcake or a beer.

On a recent very, very short paleo stint of mine (I’m talking, like, dinner), I decided to try making “rice” out of cauliflower, and then turning that into stir-fried rice. (Note: This recipe includes olive oil and peanuts, both of which technically do NOT fit the paleo diet.)  It’s an almost miraculous substitution, one which I think would satisfy any carbaholic if just for one meal. Processed raw cauliflower looks exactly like white rice, and adds a similar heartiness to this fried rice recipe.


So, here’s to dieting, or not, and definitely to eating food that is tasty no matter what.


Cauliflower Fried “Rice”


Small head of cauliflower, separated in florets

2 eggs, whisked

1-inch knob of ginger, grated

1 onion, chopped

4 ounces of sliced mushrooms

Handful snap peas

1 carrot, chopped

2 garlic cloves, minced

1-2 tablespoons of soy sauce

2 tablespoons of chopped cilantro leaves

Chopped peanuts




Process raw cauliflower in a food processor until it looks like grains of rice. Saute onions, garlic and carrots in olive oil on medium heat until they begin to soften, about five minutes. Add mushrooms, snap peas, ginger, rice and soy sauce and cook on high heat until mushrooms are just soft. Then add eggs and stir until eggs are just cooked. Remove from heat and season with salt and pepper to taste. Top with cilantro and chopped peanuts.


  1. Sasha says:

    This is a really interesting and inventive dish. I would have never thought of it. Thanks for sharing the idea!

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