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Cauliflower Fried Rice

Servings: 6

Toasted golden cauliflower bits replace traditional rice in this low-carb take on fried rice.


  • 1 medium head cauliflower (about 2-1/2 lb.)
  • 3 Tbs. peanut oil
  • Kosher salt
  • 1 cup finely chopped sweet onion (about 4 oz.)
  • 2 Tbs. grated garlic
  • 2 Tbs. minced fresh ginger
  • 7 oz. store-bought baked tofu
  • 1 cup frozen shelled edamame (about 4-3/4 oz.)
  • 1 Tbs. minced jalapeño
  • 1/2 cup small-dice red bell pepper (about 2-1/2 oz.)
  • 1 Tbs. sesame oil
  • 1 Tbs. rice vinegar
  • 1 Tbs. soy sauce; more to taste
  • 1/4 cup thinly sliced celery (about 1 oz.)
  • 2 Tbs. sliced scallions, green part only
  • 1 Tbs. toasted sesame seeds, for garnish

Nutritional Information

  • Calories (kcal) : 230
  • Fat Calories (kcal): 110
  • Fat (g): 13
  • Saturated Fat (g): 2
  • Polyunsaturated Fat (g): 3.5
  • Monounsaturated Fat (g): 4.5
  • Cholesterol (mg): 0
  • Sodium (mg): 600
  • Carbohydrates (g): 20
  • Fiber (g): 7
  • Sugar (g): 6
  • Protein (g): 12


  • Position a rack in the top third of the oven, and heat the oven to 425°F.
  • Cut the cauliflower into quarters. Grate the florets and some of the core on the large holes of a box grater over a rimmed baking sheet. You should have about 7 cups of grated cauliflower. Toss with 1 Tbs. of the peanut oil and 1 tsp. salt, spread evenly on the sheet, and roast until golden with some dark brown bits, tossing every 15 minutes, 45 to 50 minutes total.
  • When the cauliflower is done, swirl the remaining 2 Tbs. of the peanut oil in a large nonstick skillet or wok over medium-high heat until shimmering. Add the onion and cook until soft, stirring occasionally, about 1 minute. Add the garlic and ginger, and stir until fragrant, about 1 minute. Add the tofu, edamame, and jalapeño, stirring occasionally, until warmed through, about 2 minutes. Add the bell pepper and continue to cook, about 30 seconds more. Remove from the heat. Add the cauliflower, sesame oil, vinegar, and soy sauce, and stir until combined. Season to taste with salt and soy sauce, if you like. Transfer to a serving platter, and top with the celery, scallion greens, and sesame seeds.


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Reviews (2 reviews)

  • BeginnerCookLisa | 09/12/2020

    Meh..... I'll definitely make the cauliflower roasted rice again but I'll try something else. Not bad, just not add to the "rotation" either.

  • twood | 04/03/2019

    I loved this! Since it is just me, I cut the recipe in half, but kept the soy/vinegar/sesame ratio because I added broccoli, zucchini and mushrooms. I also used spray oil when roasting because I’m trying to cut back on oil. Was delicious! Will definitely make this again!!!

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