After preparing and polishing off this cauliflower fried rice, I’ve come to the realization that I’m a bona fide fan of the cruciferous vegetable. I avoided cauliflower for the longest time but can’t seem to get enough of it lately.
Just take a look at some of my recent culinary creations:
- Cream of Cauliflower Soup
- Cauliflower Cake
- Pasta with Cauliflower, Bacon and Bread Crumbs
- Cauliflower and Kale Quiche
- Cauliflower Purée
See a trend here? Perhaps my love for butternut squash is fading. (Kidding – that’ll never happen.) I am, however, growing fonder of cauliflower by the day.
Whether you love, like or loathe Brassica oleracea, I challenge you to give this cauliflower fried rice recipe a go. I’ll admit I had doubts about the dish, but it’s unexpectedly satisfying and delicious.
Recipe adapted from The Kitchn.
Cauliflower Fried Rice
Makes 4-6 servings
Ingredients
- 1 head cauliflower, roughly chopped
- 3 strips bacon, cut into lardons
- 2 eggs, lightly beaten
- 3 garlic cloves, minced
- 1 tablespoon minced fresh ginger
- 2 carrots, peeled and diced
- ½ cup frozen corn kernels, thawed
- ½ cup frozen peas, thawed
- ½ cup frozen shelled edamame, thawed
- 4 green onions, thinly sliced
- 2 tablespoons gochujang (see notes)
- 1-2 tablespoons soy sauce
- sesame seeds (optional, for garnish)
Instructions
- In a food processor, pulse the cauliflower until coarsely ground.
- In a large fry pan, cook bacon on medium heat until fat renders and bacon crisps, about 5 minutes. Remove bacon from pan and set aside on paper towels to drain. Remove all but 1 teaspoon of fat from pan, reserving fat.
- Heat fat in pan over medium heat. Add eggs and cook, stirring constantly with a silicone spatula, just until set, 1-2 minutes. Transfer eggs to a medium bowl and set aside.
- In the same fry pan, heat 1 tablespoon reserved fat over medium-high heat. Add garlic and ginger and cook until fragrant, about 30 seconds.
- Add carrots and cook, stirring occasionally, until tender, 2-4 minutes.
- Add corn, peas, edamame and cauliflower "rice" and stir to combine.
- Reduce heat to medium, cover and cook, stirring occasionally, until cauliflower is tender, 5-8 minutes.
- Uncover and add cooked bacon and eggs, green onions, gochujang, and soy sauce, to taste. Cook until heated through, about 1 minute. Garnish with sesame seeds, if desired.
Notes
I used Born With Seoul's Original Sesame Korean Gochujang, which was featured in a Tasting Box from Hatchery.
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