The RIGHT WAY to Make Cauliflower Rice more like Actual Rice

soy sauce

🥗Healthier: tamari

💰Cheaper: coconut aminos

Tamari is gluten-free, while coconut aminos is a lower-sodium alternative.

sesame oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Olive oil is healthier, while canola oil is a cost-effective substitute.

eggs

🥗Healthier: tofu

💰Cheaper: chickpeas

Tofu provides protein for vegans, while chickpeas are a budget-friendly option.

green onions

🥗Healthier: chives

💰Cheaper: onions

Chives offer a similar flavor with fewer calories, while regular onions are more economical.

Cut the head of cauliflower into florets.

Add the cauliflower florets to a food processor and pulse until rice-like pieces are formed.

Heat 2 teaspoons of sesame oil in a large skillet or wok.

Add diced carrot to the skillet and cook until slightly tender.

Add minced garlic to the skillet and cook until fragrant.

Add the cauliflower rice to the skillet, ensuring not to add any liquid or oil.

Cook the cauliflower rice for about 5 minutes, stirring frequently to remove moisture.

Add chopped red and green bell peppers to the skillet and cook until softened.

Push the vegetables to the side of the pan to create a well for the eggs.

Pour in 2 beaten eggs into the well and scramble them, then mix into the cauliflower rice.

Stir in 2 tablespoons of soy sauce (or Liquid Aminos) and 3/4 teaspoon of granulated sugar-free sweetener.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens