This flavourful vegan, grain-free chili-garlic cauliflower fried "rice" requires just 7 ingredients and 30 minutes of time. Riced cauliflower and sliced scallions are pan-fried in coconut oil until golden and lightly caramelized. Then, a tangy, salty, and spicy glaze of tamari or soy sauce, rice vinegar, sesame oil, and chili-garlic sauce is added to the pan to finish the dish.
- 1 medium head of cauliflower
- ½ tbsp virgin coconut oil
- ⅔ cups sliced scallions
- 4 tbsp low-sodium tamari or soy sauce
- 2½ tbsp rice vinegar
- 1 tbsp toasted sesame oil
- 1 to 1½ tbsp chili-garlic sauce or to taste
-
Cut and trim the cauliflower into florets
-
Rice the cauliflower by either processing it in a food processor with a grater attachment, pulsing it in a food processor with a s-blade, or grating it by hand with a cheese grater.
-
Transfer the riced cauliflower to a large piece of cheese cloth or a nut-milk bag. Twist the cloth and squeeze as much water as possible from the cauliflower. If you work at this for 5-10 minutes, you'll be able to squeeze ¼-½ cup of water out of the cauliflower.
-
Add the coconut oil to a large skillet and heat over medium heat.
-
Add in the scallions and cook them for 3-4 minutes, stirring occasionally.
-
Add in the riced cauliflower and cook for another 4-5 minutes, stirring occasionally.
-
While the scallions and cauliflower are cooking, add the tamari or soy sauce, rice vinegar, sesame oil, and chili-garlic paste to a small bowl. Whisk together for 15-30 seconds.
-
Add the sauce to the pan, turn up the heat to medium-high, and cook for 5-7 minutes (stirring frequently) or until the "rice" develops a nice golden color throughout.
-
Divide the rice up between bowls and garnish with fresh scallions, if desired.
-
Refrigerate leftovers
source : https://www.blissfulbasil.com/chili-garlic-cauliflower-fried-rice/
Leave a reply