fried cauliflower rice

I get it.


My sense of humor is an acquired taste.  I'm sorry if sarcasm is a foreign concept to you, but it's sadly my defult status it takes a lot to get me excited about something).

But right now, I'm not being sarcastic and I'm super excited because I've found something better than fried rice.  I'm very serious.  I know...  You're utterly disappointed.  Boy, this is gonna be fun. under

This dish.  I ate it for three days straight and then immediately made more when I ran out.  It's a ubiquitous cauliflower rice thing.


My formula is twofold:  First, choose a vegetable that you're crazy about.  Because we're crazy about vegetables here.  Second, season the dish properly so that it's both savory and spicy.  The result?  Sweet Jesus.

Let's begin.  Blanching cauliflower.  You need a pot full of water.  We're being crazy, remember?  Next, texture.  It's super important.  We want rice, not mashed potato pishposh.

Then comes the freshly grated ginger, sauteéd leeks and a bit of heat.  It's basically the definition of my dream meal.  For the next five minutes, anyway.


Fried Cauliflower Rice

adapted from A Cozy Kitchen

(yields 2 to 4 servings)


1 large cauliflower head

1 large leek, rinsed and sliced

2 cloves garlic, minced

1/4 to 1/2 cup vegetable stock, depending on personal preference

fresh ginger, zested

2 teaspoons Sriracha hot sauce

olive oil, for cooking

sea salt, for seasoning


Set a medium-sized pot filled halfway with water over high heat.  When the water begins to boil, add the cauliflower florets and cook for 2 to 4 minutes.  Drain the cauliflower and set aside to let cool for 10 minutes.

When cooled a bit, add florets one at a time to a blender or food processor and pulse until the consistency is rice-like (do not over pulse).  When all the florets have been blended, heat a large dutch oven or skillet over medium heat and add two teaspoons of olive oil.

Add the chopped leek and minced garlic and cook together for 3 to 5 minutes.  Stir in the florets, grated ginger, vegetable stock and hot sauce.  Turn head to low, cover and cook for 5 to 10 more minutes, stirring occasionally.

When done, divide the cauliflower into four bowls, sprinkle with salt and pepper and enjoy!  Can be stored in an airtight container for up to one week.