Cauliflower Fried Rice

Prep & Cook
20 Minutes
Serves
5
Difficulty
Easy
Cauliflower Fried Rice

Ingredients

1/2 head cauliflower, bottom trimmed, florets, core, stems coarsely chopped

2 tbs olive oil

1 1/2 tbs sesame oil

2 carrots, peeled, thinly sliced

2 celery stalks, thinly sliced

7 spring onions, thinly sliced, white and pale green parts separated from dark green parts

1 1/2 tbs minced ginger

3 garlic cloves, minced

1 bunch broccolini, cut into 2.5 cm pieces

85g sugar snap peas, stringed, halved crossways

2 tbs soy sauce, plus more for serving

3/4 cup toasted cashews, coarsely chopped

1/2 cup coarsely chopped coriander

2 tsp toasted sesame seeds

Sriracha, for serving

Description

WITH SESAME & CASHEWS

MAKE-AHEAD:

Cauliflower can be chopped into ‘rice’ up to 2 days ahead, covered and refrigerated.



Method

Step 1

Place half the cauliflower into the storage vessel of the Prep Master Pro food processor. With the twin blades, PULSE until the cauliflower reaches the texture of rice. Don’t over-process or it will get mushy. Set aside and repeat those same steps with the remaining cauliflower.

Step 2

Heat a large frypan over high heat. When the pan is hot, add both oils. Stir in carrots, celery, white and pale green parts of onions, ginger, and garlic. Cook for 3 minutes, stirring occasionally. Stir in broccolini and snap peas and cook, stirring occasionally, for 4 minutes. Stir in cauliflower ‘rice’ and soy sauce. Cook for 2 minutes, stirring often, until the cauliflower is al dente. Season with salt.

Step 3

Turn off heat and mix in cashews and half of the green parts of onions and coriander. Transfer to plates. Garnish with remaining spring onions, coriander, and sesame seeds. Serve with more soy sauce and Sriracha.

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