"Sam and his crew are the new custodians
of all I Quit Sugar recipes"

Recipes | 28 by Sam Wood
founder, IQS
 

Cauliflower Fried Rice

By Angie Cowen

I Quit Sugar - Cauliflower Fried Rice
  • 6 servings
  • Prep - 15 mins
    Cooking - 10 mins
  • Total - 25 mins
I Quit Sugar - Cauliflower Fried Rice

The use of cauliflower instead of rice brings a lightness, as well as a unique flavour and texture. It's wonderful as a main or as a side dish.  

Servings: 6
Preparation: 15 mins
Cooking: 10 mins

Ingredients

  • 1 tablespoon ghee or coconut oil.
  • 1 medium Spanish onion, finely diced.
  • 1 medium cauliflower.
  • 1 medium carrot, finely diced.
  • 1 medium zucchini, finely diced.
  • 2 garlic cloves, minced.
  • 1 tablespoon ginger, finely grated.
  • 1 pinch cayenne pepper.
  • 1/2 lemon, juiced.
  • 2 tablespoons tamari.
  • 2 tablespoons coconut cream.
  • 1/2 bunch coriander, well chopped.
  • Olive oil, for drizzling.
  • Himalayan pink salt and pepper, to taste.

Directions

1. Cook onions in a large frying plan on medium heat till soft (approximately 5 minutes).

2. Meanwhile, cut the cauliflower into manageable pieces and then, using the large side of the grater, grate the cauliflower to resemble rice-size granules. You can also use a food processor to mill it into shape.

3. Add cauliflower, carrot, zucchini, garlic, ginger, cayenne pepper and tamari to the onions in the frying pan. Cook for 8-10 minutes, stirring occasionally until the carrot is just soft.

4. Add lemon juice, coriander, coconut cream and season with salt and pepper. For best results serve immediately with a good drizzle of olive oil.


The use of cauliflower instead of rice brings a lightness, as well as a unique flavour and texture. It's wonderful as a main or as a side dish.

Ingredients

  • 1 tablespoon ghee or coconut oil.
  • 1 medium Spanish onion, finely diced.
  • 1 medium cauliflower.
  • 1 medium carrot, finely diced.
  • 1 medium zucchini, finely diced.
  • 2 garlic cloves, minced.
  • 1 tablespoon ginger, finely grated.
  • 1 pinch cayenne pepper.
  • 1/2 lemon, juiced.
  • 2 tablespoons tamari.
  • 2 tablespoons coconut cream.
  • 1/2 bunch coriander, well chopped.
  • Olive oil, for drizzling.
  • Himalayan pink salt and pepper, to taste.

Directions

1. Cook onions in a large frying plan on medium heat till soft (approximately 5 minutes).

2. Meanwhile, cut the cauliflower into manageable pieces and then, using the large side of the grater, grate the cauliflower to resemble rice-size granules. You can also use a food processor to mill it into shape.

3. Add cauliflower, carrot, zucchini, garlic, ginger, cayenne pepper and tamari to the onions in the frying pan. Cook for 8-10 minutes, stirring occasionally until the carrot is just soft.

4. Add lemon juice, coriander, coconut cream and season with salt and pepper. For best results serve immediately with a good drizzle of olive oil.