Cauliflower has Super Powers! Stir-Fried Cauliflower “Rice”

Cauliflower has Super Powers!             Stir-Fried Cauliflower “Rice”

Stir-Fried Cauliflower “Rice” Recipe from “Hello Healthy – My Fitness Pal”

I’d been hearing a lot about the “versatility” of cauliflower, which sounded ridiculous to me. In my mind, cauliflower has a very distinct taste. But I kept hearing about cauliflower hot wings, cauliflower mash, and cauliflower rice.

As many of you know, I LOVE the Alamo Drafthouse Theater. It’s the only place I’ll go to see movies because of their no talking policy. (Check out the Alamo Drafthouse here) The Alamo also has a great selection of food regardless of diet or palate preferences. So I was delighted to see them add Cauliflower Hot Wings with Vegan Dressing to their menu. Here was my chance to try this much raved cauliflower substitution. Needless to say, delicious. Of the whole basket of “hot wings” only two bites I thought to myself, “Yep, that’s cauliflower.” Just to be completely thorough, the vegan dressing was hummus with ranch seasoning.

Now my curiosity is really peaked. I need to explore this cauliflower thing.   I have a recipe for hot wings that I will try and write about later. I found a recipe for Cauliflower “Rice” Stir Fry that seemed much more interesting and my husband loves Chinese. So I was off to the grocery store for organic cauliflower.

The recipe itself was pretty simple. I have a small food processor that worked perfectly when pulsed to chop up the cauliflower flowerets into rice or grain size bits. (BTW – I don’t think I’ve typed cauliflower this much EVER in my life. My fingers stumble each time.) I used snow peas instead of the recommended peas as, again, I know my husband likes them. I didn’t have toasted sesame oil and found it to be a little pricey for an experiment recipe. So I asked my good friends of Conscious Cleanse on the FB feed what I could substitute. They said any light oil like olive oil would work. I had sesame seeds in the house, so I heated the olive oil and sesame seeds together and hoped for the best. I’m sure the actual toasted sesame oil would have brought a better taste to the dish, but we lived.

It was delicious! The meal was half eaten before I realized I hadn’t taken the food porn picture of the finished product on the plate all pretty with the green onions. So, just trust me, it looked splendid.

Between getting everything prepped and cooked, I’d say the meal took around 45 minutes. Here’s the clincher. My husband and I are eating this new dish and he says, “It’s good. It’d be really good with sesame chicken.” (This is the same guy who at our first vegan mac and cheese meal said, “It’s good! It’d be really good with steak!”)

I replied, “I wouldn’t mind it with sesame chicken considering the cauliflower rice makes it less heavy.”

“Cauliflower rice?” he asked.

“Yes,” I responded. “That isn’t rice. It’s cauliflower.”


Win for the Cauliflower!

It’s always a win recipe when my husband says, “You could put this in the rotation,” meaning he’d be happy with it as a staple meal. Double win!

So, my fellow nerdy yogis, do not fear the cauliflower. In two instances, the cauliflower has been my friend and I look forward to getting to know the dear cauliflower more in the future. Next stop, hot wings!

Here is the recipe:

Stir-Fried Cauliflower “Rice”


1 Head cauliflower (2 lbs or 1180 grams) cut into florets

2 tsp canola oil, divided

4 large eggs, lightly beaten

2 small carrots, peeled and thinly sliced

2 tsp fresh ginger, minced

2 garlic cloves, minced

1 cup fresh or frozen sugar snap or baby peas, thawed and drained

1/2 cup vegetable broth

2 tbs low-sodium soy or tamari sauce

2 tsp toasted sesame oil

1 green onion, sliced diagonally


Place cauliflower florets, in batches, in a food processor and pulse until it is the size and texture of rice. Set aside.

Heat 1/2 teaspoon canola oil in a large nonstick skillet over medium heat. Add eggs; cook, stirring frequently, for 2 to 3 minutes or until set. Transfer to a plate; thinly slice and set aside.

Wipe skillet clean; heat remaining 1 1/2 tsp canola oil over medium heat. Add carrots, ginger, and garlic. Cook, stirring constantly, 2 minutes. Increase heat to medium-high. Stir in cauliflower and sugar snap pea pods. Cook, stirring constantly, for 5 minutes until mixture is hot and cauliflower is crisp-tender.

Combine broth, soy sauce, and sesame oil; stir into cauliflower and cook 1 minute. Stir in reserved eggs; cook 1 minute until heated. Sprinkle with green onions and serve immediately.

Serves 4 – Serving size 1 1/4 cups – Calories per serving: 277

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I am a yoga and meditation teacher, energy healer and I teach Enneagram workshops. I'm here to help people grow and find their true selves.

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