Craving the delicious comfort of fried rice without the carb overload? Prepare to be amazed by this revolutionary Paleo Cauliflower Fried Rice that transforms humble cauliflower into a mouthwatering, nutrition-packed meal that will make you forget all about traditional rice dishes. This recipe is not just a meal; it's a game-changing culinary experience that proves healthy eating can be incredibly delicious and satisfying.
Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 25 mins
Cuisine: Paleo
Serves: 4 servings
Ingredients
- 1 head cauliflower, grated
- 2 tablespoons coconut oil
- 2 eggs, beaten
- 1 cup mixed vegetables (peas, carrots, etc.)
- 3 green onions, chopped
- 2 cloves garlic, minced
- Salt and pepper to taste
Instructions
- Begin by preparing your ingredients. Grate the head of cauliflower using a box grater or a food processor until it resembles rice. Set aside.
- Chop the green onions and mince the garlic cloves. If you are using fresh mixed vegetables, chop them into small pieces. If using frozen mixed vegetables, ensure they are thawed and drained.
- In a large skillet or wok, heat 2 tablespoons of coconut oil over medium heat until it is melted and shimmering.
- Add the minced garlic to the skillet and sauté for about 30 seconds until fragrant, being careful not to burn it.
- Next, add the grated cauliflower to the skillet. Stir well to combine with the garlic and coconut oil. Cook for about 5-7 minutes, stirring occasionally, until the cauliflower is tender and slightly golden.
- Push the cauliflower to one side of the skillet. In the empty space, pour in the beaten eggs. Scramble the eggs until fully cooked, then mix them into the cauliflower.
- Add the mixed vegetables and chopped green onions to the skillet. Stir everything together and cook for an additional 3-5 minutes, allowing the vegetables to heat through.
- Season the fried rice with salt and pepper to taste. Stir well to ensure even seasoning.
- Once everything is well combined and heated, remove the skillet from the heat. Serve the Paleo cauliflower fried rice warm, garnished with additional green onions if desired.
Tips
- Rice Texture is Key: When grating cauliflower, aim for a rice-like consistency. A food processor works best to achieve uniform, small granules that mimic rice perfectly.
- Moisture Matters: After grating cauliflower, you can optionally pat it dry with paper towels to prevent excess moisture, ensuring a crispy, fried rice-like texture.
- High Heat is Your Friend: Use a large skillet or wok and cook on medium-high heat to get those delightful golden edges on your cauliflower.
- Don't Overcrowd: Cook in batches if necessary to ensure each piece of cauliflower gets crispy and doesn't steam.
- Customize Your Veggies: Feel free to swap mixed vegetables based on what you have on hand or your personal preferences.
- Enhance Flavor: For extra depth, consider adding a splash of coconut aminos or a sprinkle of nutritional yeast for a more complex taste profile.
Nutrition Facts
Calories: 180kcal
Carbohydrates: 12g
Protein: 8g
Fat: 12g
Saturated Fat: 6g
Cholesterol: 95mg
