Cauliflower Fried Rice
While perusing the produce section at Costco, I came across a bag of cauliflower "rice" that can be sauteed, mashed, baked. . . you name it. I had seen recipes for cauliflower rice, so I thought I'd give it a whirl. The Husband loves cauliflower and fried rice (sans egg), so this seemed like something I could work with. (I love the convenience of the cauliflower already being "riced.") I added tofu, cashews, red bell pepper and green onion to make this unconventional, yet delicious "fried rice" in no time.
Serves: 4-6
  • 4 C of cauliflower rice (that's half of the Costco-sized bag)
  • 1 14-oz pkg firm tofu, crumbled
  • 4 Tbs cornstarch
  • Salt and pepper, to taste
  • 2 Tbs sesame oil
  • ¼ C brown rice vinegar
  • ½ C green onion, sliced
  • 1 red bell pepper, diced small
  • 1 Tbs + 1 tsp olive oil, divided
  • 3 garlic cloves, minced
  • 2 Tbs grated gingerroot
  • 4 Tbs tamari or soy sauce
  • 2 Tbs mirin
  • 1 C toasted cashews
  1. In a medium bowl, combine the crumbled tofu in a bowl with the cornstarch and salt and pepper; toss gently to coat. Heat one teaspoon of the olive oil in a large skillet and add the tofu; saute over medium heat, stirring and flipping the tofu until browned.
  2. Transfer to a bowl and set aside. Wipe the skillet clean and heat the remaining olive oil. Add the garlic and ginger and saute over medium heat for 2 minutes, then add the bell pepper. Cook until softened, then add the cauliflower. Cook for another 2-3 minutes, then stir in the vinegar and let cook another 5 minutes, stirring often.
  3. Add the tofu, green onion, and cashews; combine well, then stir in the tamari and mirin.
  4. Serve hot and enjoy!
Recipe by Epicurean Vegan at