This is a smart dish that will absolutely blow you away with both its complex flavor and nutrient profile. By substituting cauliflower for actual rice, you not only lighten up the dish but you add cancer-fighting phytonutrients. With a somewhat mild flavor and soft texture after cooking, cauliflower is the ultimate substitute for rice. I promise, you will be AMAZED! …and never miss the rice! So I will admit, there are quite a few steps to this recipe, but the end product is beyond worth it – hang in there! Each step is major easiness so there is no way to really mess this one up. This is a perfect bring your own lunch (BYOL) recipe that should last you almost the whole work week. So a little legwork on the weekend will totally pay off. Not to mention the fact that you will be the talk of the break room with your super snazzy and smart fare. You could literally call this “BOTTOMLESS Asian No Rice Fried Rice” as you can eat all you want and only gain health (alright and a little extra sodium but who will really eat the entire recipe- I guess if you really want to, cut back on the soy sauce)! My point is this is a fabulous light dish that won’t assist in packing on the pounds, but will provide nourishment at a cellular level. It is also a vegan recipe, but feel free to serve with a lean protein such as salmon or chicken breast, or keep it veg and add some marinated tofu. Serve warm or cold, as a side or a main, for lunch or dinner, just try it. For the recipe in its entirety, please see below. Begin by making the Asian sauce with garlic, ginger, soy sauce, cilantro, sesame oil, apple cider vinegar, and honey. Then add this to your raw cauliflower that has been pulsed in the food processor.
Spread “rice” in one even layer onto a baking sheet and bake for 20 minutes, then broil for 3-5 minutes more. This softens the cauliflower, cooks the garlic and ginger, and adds a bit of crispness that is sinful.
Mix the veggies with the rice, fresh cilantro, and roasted cashews and serve!
- 2 Tablespoons Soy Sauce or Gluten-Free Tamari, Divided
- 1 Tablespoon Sesame Oil
- 1 Tablespoon Apple Cider or Rice Wine Vinegar
- 1 Tablespoon Honey
- 2 Tablespoons Garlic, Finely Chopped
- 2 Tablespoons Ginger, Finely Chopped
- 1 Tablespoon Cilantro, Finely Chopped
- 3 Scallions, Chopped
- 1 Tablespoon Olive or Coconut Oil
- 1Tablespoon Soy sauce
- 1 Head of Cauliflower, Core Removed and Roughly Chopped
- ½ Head Green or Savoy Cabbage, Thinly Sliced or Shredded
- 2 Large Carrots, Thinly Sliced or Shredded
- 1 Large Onion, Thinly Sliced
- ½ Cup Fresh Cilantro, Torn
- ½ Cup Roasted Cashews, Chopped
- Preheat oven to 400 degrees Fahrenheit.
- Wisk together all liquid ingredients for the sauce, then stir in garlic, ginger, chopped cilantro and scallions. Set aside.
- In batches, pulse cauliflower until it resembles grains of rice. Be careful to not over process as the cauliflower will eventually turn to a puree.
- Pour sauce over cauliflower rice and mix.
- Spread in one even layer onto baking sheet and bake for 20 minutes, then broil for an additional 3-5 minutes- or until golden brown with some dark, crispy bits.
- While the cauliflower is cooking in the oven, sauté cabbage, onions, and carrots in oil with soy sauce on medium-high heat, until tender.
- Mix cauliflower with sauté mixture, cilantro, and cashews. Serve and enjoy!