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Cauliflower “Fried” Rice Bowl


  • 1 head cauliflower, florets
  • 1 tablespoon coconut oil (or sesame oil)
  • 2 tablespoons tamari (or soy sauce)
  • juice from 1 lime
  • 1 clove garlic, minced
  • 1/2 teaspoon black pepper
  • dash of red pepper flakes (optional)
  • 1/2 tablespoon coconut oil
  • 1/2 of a red onion, chopped
  • 1 red bell pepper, chopped
  • 1.5 cups mushrooms, chopped
  • 1 cup edamame, thawed
  • 2 green onions for garnish


  1. In a food processor, chop up the cauliflower florets until they are a rice-like consistency. Yields about 4 cups.
  2. In a large saucepan or work, heat up the oil on medium-high heat. Once hot, add in the cauliflower and mix. Fry for about 4-5 minutes, then add in the tamari, lime juice, garlic, black pepper and red pepper flakes. Cook for 2 more minutes. Transfer the cauliflower to a bowl and set aside.
  3. In the same pan/wok, sauté the onion in 1/2 tablespoon coconut oil for about 2 minutes on medium heat and add in the bell pepper, mushrooms and edamame. Cook about 2 minutes.
  4. Add the cauliflower back into the pan/wok with the vegetables and mix. Add extra tamari sauce if needed.
  5. Serve with green onions and enjoy!


  • Serving Size: 3
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