Cauliflower Fried Rice

 

Cauliflower Fried Rice (Egg-Free)

This healthy and flavorful Cauliflower Fried Rice is a wonderful vegetarian meal for Lola, packed with her favorite ingredients like cauliflower, tofu, and bell peppers. It's made without eggs or mushrooms, ensuring it's exactly to her liking!

Yields: 2-3 servings 

Prep time: 20 minutes 

Cook time: 15-20 minutes

Equipment:

• Large skillet or wok

• Food processor with grating blade, or a box grater

• Medium bowl

• Small bowl

• Knife

• Cutting board

• Measuring cups

• Liquid measuring cup

• Measuring spoons

• Spatula (stir-fry spatula or flat-edged spatula works best)

• Colander

• Serving bowls

Ingredients:

For the Cauliflower Fried Rice:

• 1 large head cauliflower

• 1 tablespoon olive oil or neutral cooking oil (like canola or vegetable oil)

• 8 ounces firm or extra-firm tofu, pressed and cut into 1/2-inch cubes or crumbled

• 1/2 medium yellow onion, finely diced

• 1 red bell pepper, finely diced

• 1 cup frozen peas and carrots blend, thawed

• 1/2 cup shredded green cabbage (optional, Lola likes cabbage)

• 3 cloves garlic, minced

• 1 teaspoon grated fresh ginger (optional)

• 2 tablespoons soy sauce (or tamari for gluten-free)

• 1 tablespoon rice vinegar

• 1 teaspoon sesame oil (for finishing)

• 1/4 teaspoon salt, or to taste

• 1/8 teaspoon black pepper, or to taste

For Garnish & Serving (Optional):

• 2 green onions (scallions), thinly sliced

• Fresh watercress (Lola likes watercress)

• Sriracha, for serving (for Lola!)

Instructions:

Preparing the Ingredients:

Step 1.) Using a knife and cutting board, remove the green leaves and core from the cauliflower. Cut the cauliflower into florets. Process the florets in a food processor with a grating blade (pulse until it resembles rice) or grate them using a box grater. Aim for a rice-like consistency, not mush. Set aside in a medium bowl.

Step 2.) If pressing tofu, wrap the block in paper towels or a clean kitchen towel and place it on a plate. Place a heavy object (like a cookbook or a heavy pan) on top for 10-15 minutes to press out excess water. Using a knife and cutting board, cut the pressed tofu into 1/2-inch cubes or crumble it.

Step 3.) Using a knife and cutting board, finely dice the yellow onion and red bell pepper. Mince the garlic and grate the fresh ginger (if using). Thaw the frozen peas and carrots blend. If using, shred the green cabbage.

Cooking the Fried Rice:

Step 4.) Heat 1 tablespoon of olive oil in a large skillet or wok over medium-high heat. Add the tofu cubes (or crumbles) and cook, stirring with a spatula, for 5-7 minutes, until golden brown and slightly crispy. Remove the tofu from the skillet and set aside in a small bowl.

Step 5.) Add the diced onion and red bell pepper to the same skillet. Cook, stirring with a spatula, for 3-4 minutes until softened.

Step 6.) Add the thawed peas and carrots and shredded cabbage (if using) to the skillet. Cook for another 2-3 minutes until heated through and slightly tender-crisp.

Step 7.) Push the vegetables to one side of the skillet. Add the minced garlic and grated ginger (if using) to the empty side of the pan. Cook for 30 seconds until fragrant.

Step 8.) Add the riced cauliflower to the skillet. Stir with a spatula to combine with the vegetables and aromatics. Cook for 5-7 minutes, stirring frequently, until the cauliflower is tender-crisp.

Step 9.) Return the cooked tofu to the skillet. Pour in the soy sauce, rice vinegar, and 1 teaspoon of sesame oil. Sprinkle with salt and black pepper. Toss everything together with a spatula to combine and ensure all ingredients are coated and heated through, about 1-2 minutes.

Serving:

Step 10.) Taste the cauliflower fried rice using a spoon and adjust seasonings as needed.

Step 11.) Serve immediately in serving bowls.

Step 12.) Garnish with thinly sliced green onions and fresh watercress if desired. For Lola, offer sriracha on the side for an extra kick!

Tips for Success:

• Do not overcrowd the skillet; cook in batches if necessary to ensure the cauliflower truly "fries" and doesn't steam.

• Make sure your cauliflower is completely dry after ricing to prevent a soggy result.

• Feel free to add other finely diced vegetables Lola enjoys, like broccoli florets, at the same time as the peas and carrots.