You guys.
I had no idea.
During my many, many minutes of exploring Pinterest, reading food blogs and eating three meals a day, I was somehow left out of the “secret” club.
That secret club is called The Cauliflower Club.
In my quest to put some healthy meals on the table for my family, I ran into a recipe for cauliflower fried rice. I was in disbelief that cauliflower could actually taste like rice. I mean, come on, it is a vegetable. A really large, awkward vegetable that barely fits into any refrigerator crisper drawer that I’ve ever seen. Mine is always jammed onto a lower shelf between the yo baby and mini bagels.
I chopped and grated my cauliflower according to directions and waited for something to go horribly awry. And then, the craziest thing happened. The cauliflower “fried rice” actually tasted like the real thing! It was so good, in fact, that my husband actually threw out the idea of making January “cauliflower” month and making more recipes with this “secret” ingredient. I am so not kidding.
So, friends, I am admittedly late to the cauliflower game. This secret ingredient easily subs into a variety of dishes from stir fries to pizza crust to tater tots. If you are hiding under a large rock like me, this might be news to you! If so, I encourage you to try it!
This dish is a cinch to prepare. Grating the cauliflower may seem like a chore, but it’s actually super easy with a hand grater. (You could also use a food processor to chop/pulse the cauliflower, but mine is heavy and annoying to clean!)
Excellent additions to this recipe would be bacon, fresh minced ginger or Siracha.
Welcome to the Club!
- 1 head cauliflower (4-5 cups)
- 2 eggs
- ½ cup onion (white or yellow)
- 2 garlic cloves, minced
- ¾ cup peas (fresh or frozen)
- 1 cup corn (fresh or frozen)
- 1 cup carrot, peeled and shredded (or diced fine)
- 1 tablespoon sesame oil
- 2 tablespoons soy sauce
- ¼ cup green onions
- ½ cup chopped nuts
- With a handheld grater (or using a food processor), shred the head of cauliflower. It should yield 4-5 cups.
- Beat eggs in a small bowl. Cook eggs to form an omelet. Cut omelet roughly into small pieces and set aside.
- In a large pan or wok over medium heat, add the sesame oil. Add ½ cup white or yellow onion and garlic and cook until fragrant, about 3 minutes. Add peas, corn and carrot and cook for 2 minutes.
- Add shredded cauliflower to pan along with soy sauce. Mix, cover and cook for 5 minutes. Add more soy sauce to desired taste. Add eggs. Top with chopped green onions and nuts.