Spicy Cauliflower Fried Rice

I got a huge head of cauliflower at the market on Saturday, along with rainbow chard and rainbow carrots. I’ve always wondered about this whole cauliflower rice trend I’ve been seeing all over the blogger world. I looove cauliflower in all it’s forms — roasted, mashed, raw and apparently ‘rice’-d? It really soaks up the flavors of the sauce, even better than rice I’d say. Also, this sauce is pretty flawless — tamari, sesame oil, rice wine vinegar and sriracha….match made in heaven.

So many good things going on here.

Florets ready for pulsing.

Well, that was easy. You’ll probably have some little chunks of cauliflower that were to stubborn to get blended up, but I think this adds a good texture to the stirfry.

It kinda looks like couscous.

IMG_6048 IMG_6051
Rainbow carrots!! Ooooh Aaahh.

Sauteeing onions, garlic, ginger, and carrots.

In goes the rainbow chard and cauliflower…

Add the sauce and sautee a bit more. Mmmmm the smell of sesame oil and tamari.

Perfect bite. The cauliflower absorbs that spicy, salty gingery sauce so well. The carrots add a nice crunch and subtle sweetness. Next time, top with a fried egg and more sriracha.

1 onion, minced
2 garlic cloves, minced
1-inch chunk of ginger, minced
2 carrots, finely chopped or shredded
5 heads of rainbow chard, chopped
1 small cauliflower head (to make about 2 cups of the ‘rice’)

For the sauce:
2 tbsp tamari
1 tbsp rice wine vinegar
1 tsp toasted sesame oil
2 tsp sriracha (I like it spicy)

1. Heat 2 tbsp olive oil in a pan on medium heat. Add onions and sautee for a couple of minutes. Then add in the garlic, ginger and carrots and saute for another minute.
2. Finally, add the chard, cauliflower and the sauce. Sautee for another 2-3 minutes to let all the flavors meld.


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