Cauliflower Fried Rice

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Easy Vegan Cauliflower Fried Rice! Ready in less than 20 minutes, low-calorie, low-fat, low-carb and DELICIOUS! Vegan and Gluten-Free.


  • 1 medium-sized head of cauliflower

  • 2 tablespoons sesame oil, divided

  • 1 tablespoon minced ginger

  • 3 cloves garlic, minced

  • 2 carrots, diced (about 1 cup)

  • 1/2 cup peas

  • 1/4 cup thinly sliced green onions

  • 3 tablespoons cashews

  • 3 tablespoons soy sauce (or Tamari for gluten-free version)

  • sesame seeds, for garnish


  1. Cut the cauliflower into florets, discarding the tough inner core. Working in batches if needed, pulse the cauliflower in a food processor until it breaks down into rice-sized pieces. You should have 5 to 6 cups of cauliflower “rice.”

  2. Set aside.

  3. In a large wok, heat the sesame oil over medium heat. Add the ginger and garlic and lightly stir fry for 30 seconds – 1 minute until just golden brown and fragrant. Add in the crumbled tofu and stir-fry for 5 minutes, stirring often, until tofu is golden in color and cooked through.

  4. Remove tofu from wok and add the remaining 1 tablespoon of sesame oil.

  5. Add in the carrots and sauté until tender, about 2 minutes. Stir the peas, and cauliflower “rice” into the wok, mixing the ingredients thoroughly.

  6. Cook, stirring often, until the cauliflower is tender, 5 to 8 minutes. Stir in the cooked tofu, green onions, cashews and braggs soy sauce or coconut aminos.

  7. Garnish with sesame seeds, if desired.

Robert Brown