Prior to my first Whole30 I didn’t eat much cauliflower, in fact it was a vegetable I tended to avoid if I ever saw it on a plate or in a veggie spread. There was just something about it that turned me off… that, and if I was eating it raw it needed an embarrassingly large amount of ranch dressing for it to be edible.
But then I started this Whole30 thing and changed my eating habits to follow the paleo lifestyle. Soon I found myself buying 2 cauliflowers a week for various curries and side dishes; and once we bought our food processor, a staple in any paleo or Whole30 kitchen, we were hooked on cauliflower rice.
To make cauliflower rice all you have to do is chop the cauliflower in florets and then pulse a few times in the processor until the florets become the size of a grain of rice. That’s it! You can heat it through on the stove, add seasonings or spices, and prepare it just like you would any one of your favorite rice dishes.
My favorite way to prepare cauliflower “rice” is in Cauliflower Fried Rice! You know that delicious fried rice that comes with your favorite Chinese meal, full of yummy veggies? Well I’ve done a bit of experimenting with flavors and put together my favorite fried rice and veggie combination; and you won’t find any soy sauce, gluten, or gunk that will clog up your system, or give you that post Chinese feeling… just good for you veggies with a little bit of sweetness from my favorite fruit – pineapple!
This Cauliflower Fried Rice is the perfect quick dinner meal, especially since most of it can be prepped in advance if you know you’ll be strapped for time. Oh, and if you’re worried that your hubby won’t want to eat this almost meatless meal, don’t worry, you can try cauliflower fried rice with chicken, shrimp, or pork to make it “man-friendly.”
Ben loves this one with as much crispy prosciutto as possible – but then again who wouldn’t love a ton of prosciutto on top of a meal?
- 1 cauliflower, cut into florets
- 2 carrots, diced
- 2 eggs
- 3-6 slices of prosciutto
- 1 yellow onion, diced
- 1 cup, pineapple chunks, chopped
- 4oz (120g) mushrooms, sliced
- 1 tps. minced ginger
- 2 tbsp. coconut aminos
- 1 tsp. coconut vinegar
- 2 green onions, thinly sliced
- 2 tbsp. fresh cilantro
- Slice the prosciutto and cook in a large skillet over medium heat until crispy. Remove prosciutto and set aside.
- In a small bowl whisk together eggs with salt and pepper. Add a touch of oil to the prosciutto skillet and fry up a thin egg omelette or scrambled eggs. When finished, remove from pan, cut into small ribbons or chunks, and set aside.
- In the same skillet, melt ghee. Add carrots and onions, and cook for five minutes until the onion is translucent and carrots slightly tender.
- While onions and carrots are cooking, pulse cauliflower in food processor until it forms a small rice like shape. Depending on the size of your cauliflower you may have to process in two or three batches. It is possible to over-process and turn the cauliflower to a liquid mush, so a few pulses to break it up is plenty.
- Once onions and carrots have reached their translucent/tender state, stir in mushrooms and cook until brown. Add ginger and cook for 30 seconds.
- Add cauliflower rice and pineapple, stir through the vegetables, and allow to cook for 5 minutes uncovered or until the rice is warm but not mushy.
- Remove skillet from heat and mix in prosciutto and eggs. Season with coconut aminos, coconut vinegar, green onion, and cilantro.
- Substitute diced chicken, pork, or sauteed prawns for prosciutto. Cook them separate from the rice and mix through during the final step.
- Yields 4 to 6 servings.
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