Prep Time 15 minutes
Cook Time 6 minutes
Total Time 21 minutes
Yield 4 people

Ingredients

  • 1/2 head Cauliflower chopped coarsely
  • 2 tbsp Canola Oil
  • 4 Green Onions thinly sliced
  • 2 cloves garlic minced
  • 1 Carrot grated
  • 1 1/2 tsp Ginger minced
  • 1/4 tsp Hot Pepper Flakes
  • 1/4 cup Hoisin Sauce
  • 2 tbsp Sodium Reduced Soy Sauce
  • 1 tbsp Rice Vinegar
  • 1 tsp Sesame Oil
  • Fresh Cilantro Leaves

Instructions

  • Pulse cauliflower in food processor to break up into rice size pieces; set aside.
  • Heat oil in large skillet or wok over medium high heat. Saute onions, garlic and carrot for 2 minutes. Add ginger and hot pepper flakes and saute for 1 minute.
  • Whisk together hoisin, soy sauce, rice vinegar and sesame oil; add to skillet. Stir in cauliflower and stir fry for 3 minutes or until coated well. Garnish with cilantro before serving if using.
Nutrition Facts
Cauliflower “Fried Rice”
Amount per Serving
Calories
150
% Daily Value*
Fat
 
9
g
14
%
Saturated Fat
 
1
g
6
%
Sodium
 
610
mg
27
%
Carbohydrates
 
16
g
5
%
Fiber
 
3
g
13
%
Sugar
 
8
g
9
%
Protein
 
3
g
6
%
Vitamin A
 
4500
IU
90
%
Vitamin C
 
74.3
mg
90
%
Calcium
 
40
mg
4
%
Iron
 
0.7
mg
4
%
* Percent Daily Values are based on a 2000 calorie diet.

Tips & Notes

Recipe Developed by Emily Richards

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