In Skinnytaste Fast and Slow, Gina Homolka cooks up both healthy alternatives with time-efficient techniques and slow cooker-friendly meals. Here she shares a recipe for cauliflower fried rice.
I love fried rice—I can eat a great big bowl and call it a meal. I often whip it up using leftover brown rice; but on days when I want to cut carbs or balance out a more decadent dish, I replace the rice with cauliflower “rice.” I shared this quick and light recipe on my blog and everyone went nuts . . . in a good way. They raved about how their cauliflower-hating husbands and kids gobbled it up! You can easily turn this into a main dish by adding any protein—chicken, shrimp, you name it.
- Remove and discard the core of the cauliflower. Coarsely chop it into florets, then place half of the cauliflower into a food processor. Pulse until the cauliflower resembles grains of rice (don’t overprocess or it will get mushy). Set aside and repeat with the remaining cauliflower.
- Heat a large nonstick pan or wok over medium heat and spray it with oil. In a small bowl, beat the eggs with the salt. Pour the eggs into the pan and cook, turning a few times, until set, 1 to 2 minutes. Transfer to a plate.
- To the pan, add the sesame oil, onion, scallion whites, peas and carrots, and garlic. Cook, stirring, until soft, 3 to 4 minutes. Increase the heat to medium-high. Add the cauliflower “rice” and soy sauce. Stir, cover, and cook, stirring frequently, until the cauliflower is slightly crispy on the outside but tender on the inside, 5 to 6 minutes. Add the egg, remove the pan from the heat, and stir in the scallion greens. Divide among 4 bowls and serve hot.
Reprinted with permission from Skinnytaste Fast and Slow, copyright © 2016 by Gina Homolka. Published by Clarkson Potter, an imprint of Penguin Random House LLC. Photographs copyright © 2016 by Helene Dujardin