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”
Calories
150
% Daily Value*
Fat
9
g
14
%
Saturated Fat
1
g
6
%
Carbohydrates
16
g
5
%
Fibre
3
g
13
%
Sugars
8
g
9
%
Protein
3
g
6
%
Sodium
610
mg
27
%
Vitamin A
4500
IU
90
%
Vitamin C
74.3
mg
90
%
Calcium
40
mg
4
%
Iron
0.7
mg
4
%
*5% or less is a little, 15% or more is a lot
Tips & Notes
Recipe Developed by Emily Richards
