Cauliflower ‘Fried Rice’

Cauliflower 'Fried Rice' | Nadia Felsch
Cauliflower 'Fried Rice' | Nadia Felsch
Cauliflower 'Fried Rice'
Prep time
Cook time
Total time
yield: 4
  • 1 regular head cauliflower
  • ½ leek, white part only
  • 1 bunch shallots, whiter part only
  • ½ cup shallots, greener part only, to top
  • ¼ cup raw cashews, to top
  • 2 tablespoons olive oil
  • 1 garlic clove
  • ½ teaspoon salt
  • ¼ teaspoon chilli flakes
  • 3 eggs
  • 1 tablespoon tamari
  • ¼ cup fresh coriander leaves (+ 2 tablespoons to top)
  1. Trim cauliflower down to smaller florets
  2. Wash and dry very well (excess moisture will make this recipe mushy)
  3. Add to a food processor in batches and blitz until crumbly and resembling rice
  4. Finely slice leek and shallots
  5. Heat a small frypan on medium heat
  6. Once hot, add cashews and toast for a few minutes until golden
  7. Remove from heat and set aside
  8. TIP - With a high fat content, nuts can burn quickly – keep your eye on them
  9. Heat 1 tablespoon oil in a large frypan over med-high heat
  10. Once hot, add white leek and white shallot slices
  11. Crush in garlic and cook for a few minutes until fragrant and softening
  12. Add cauliflower, salt, chilli flakes and remaining oil to pan
  13. Add in ¼ cup green shallots
  14. Cook for a few minutes, combining all ingredients well
  15. Make a space in the middle of the pan, crack in eggs and scramble through the mixture
  16. Cook for a remaining few minutes until golden
  17. Add tamari and ¼ cup coriander leaves
  18. Combine well and remove from heat
  19. Serve with toasted cashews, remaining coriander leaves and green shallots
Easy and delicious.

This recipe will convince you that you're eating fried rice!
It stores well for lunch or dinner the next day so even if you're cooking for 1-2 people, make the full amount and enjoy leftovers!

TOP TIP - Simply add more veggies before adding the cauliflower if you need them in your diet.

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