In case you were not aware, I LOVE working at the farmer’s market. I mean aside from the amazing people, I get my hands on veggies and fruits I normally wouldn’t be able to. Well, I probably could but the fact that the opportunity to try nature’s unique creations. I tried quince for the first time a few weeks ago. I used to just glance at it, ask what it was and just ignore it. Because let’s face it, there was no way I would actually do something with that. But now, that’s all changed.
Last week I got my hands on…purple cauliflower. I mean it’s just absolutely stunning. It’s a vibrant purple that begs to be eaten but in an elegant way. There’s no way this should become a puree, it begs to become something more. It has potential. And the night I realized I didn’t have rice in the house, the purple cauliflower became…rice.
Yes, I said rice. The texture is absolutely perfect. It doesn’t make you miss rice. It holds flavors exquisitely and it really makes you feel good about eating your veggies. I mean, come on! It’s a winner.
You don’t have to use purple cauliflower but it does make this dish more beautiful than it is on its own…and besides aren’t we trying to eat the rainbow?! So…go find some. There should be a few left for the season 😉
Easy Peasy Cauliflower Fried Rice
Total time: 30 minutes (or less)
What You Need:
- 1 head of cauliflower (purple is pretty), cut into florets
- 1 onion, diced
- 2 cloves garlic, diced
- 1 teaspoon ginger, grated or finely chopped
- 1-2 scallions, roughly chopped
- 1/2 cup broccoli, chopped
- 1 large carrot, chopped
- 1/2 cup of peas (fresh or frozen- if frozen, please thaw)- this optional and a delicious addition
- 1 tomato, diced
- 1 tablespoon mellow white miso
- 1 tablespoon shoyu or tamari or soy sauce or coconut aminos
- 1 tablespoon butter (optional)
- 1 tablespoon toasted sesame oil
- Scallions and cilantro for garnish
How You Make It:
- In a blender or food processor, pulse cauliflower florets until they become the consistency of rice. This will take about 2 minutes. Just be sure to pulse gently so you’re not over working your blender or food processor.
- In a large skillet, over medium heat, warm up the sesame oil. Add ginger, onion and garlic and sautee until soft and fragrant.
- Add cauliflower rice to the pan and stir and begin the “frying” process. Stir until the rice starts to cook.
- Toss in desired veggies and pour in shoyu (or soy sauce). Whisk in miso and allow to melt into the fried rice.
- Allow the vegetables to cook for an additional 10-15 minutes.
- Melt butter into the rice and garnish abundantly with cilantro and scallions.
Now that’s what I call an easy peasy dinner with a TON of veggies 😉
Oh and did I mention, tasting the rainbow?!
How would you make your cauliflower fried rice?
Peace, love and no beef!