Fried rice, but without the rice! This cauliflower fried rice is a lightened up spin on traditional fried rice that's delicious, easy to make, and totally satisfying.
- 1 (3 pound or 1.3 kg) cauliflower head (1 medium/large head)
- 2 tablespoons peanut oil (or high-heat oil of choice)
- 3 garlic cloves, minced
- 3 scallions, white and green parts separated and chopped
- 1 cup diced carrots (about 2 medium carrots)
- ¼ cup soy sauce (or to taste)
- 1 cup frozen peas (thawed)
- 1 teaspoon toasted sesame oil
- Toasted sesame seeds, for serving
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Break or chop the cauliflower into small chunks.
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Working in batches, place the cauliflower pieces into the bowl of a food processor fitted with an s-blade, filling the bowl no more than half full. Pulse the food processor until the cauliflower is chopped into grain-sized pieces. Alternatively, you can grate the cauliflower using the large grating surface.
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Place a large wok or skillet over medium heat and add the oil.
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Give the oil a minute to heat up, then add the garlic and white parts of the scallions. Sauté them for about a minute, until very fragrant.
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Raise the heat to high and add the cauliflower, carrot, and soy sauce. Stir-fry the veggies for about 4 minutes, until they're tender-crisp and most of the soy sauce has cooked off.
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Stir in the peas and continue stir-frying everything for about a minute, just to heat the peas.
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Remove the skillet from heat. Stir in the sesame oil, green parts of your scallions and top everything with toasted sesame seeds.
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Divide onto plates and serve.