Flavourful cauliflower fried rice - Juice Daily
Cauliflower fried rice.

Flavourful cauliflower fried rice

About a decade ago, molecular gastronomy took the culinary world by storm. We saw chefs changing the composition of food and playing with our senses in the same way a magician challenges our beliefs about what is possible. One dish that gained notoriety was cauliflower couscous.

Great for anyone wishing to avoid grains and wheat. So here is a play on the ever-popular fried rice. Instead of using bland, non-nutritional white rice, I’ve replaced it with nutrient-rich, flavoursome and healthy cauliflower, and added all your favourite ingredients: tamari, egg, green veg, herbs, ginger and garlic. Isn’t it great that, unlike magicians, chefs are happy to share their


1 cauliflower head (about 1 kg), separated into florets
4 slices of bacon or ham, diced
4 eggs, whisked
2 tablespoons coconut oil
1 onion, finely chopped
2 garlic cloves, finely chopped
200 g small raw prawns, shelled and deveined
100 g shiitake or oyster mushrooms, sliced
2.5 cm piece of ginger, finely grated
100 g okra, sliced
100 g brussels sprouts, sliced
2 tablespoons tamari
50 g bean sprouts
2 spring onions, finely sliced
2 tablespoons chopped coriander leaves
2 tablespoons chopped flat-leaf parsley leaves
1 tablespoon chopped mint leaves
sea salt and freshly ground white pepper
coriander leaves, to serve
sliced chilli, to serve (optional)
fish sauce, to serve


  • Pulse the cauliflower in a food processor until it resembles rice.
  • In a large frying pan or wok, fry the bacon over high heat until crispy.
  • Remove and set aside.
  • Tip the eggs into the pan and tilt pan so that the egg covers the base.
  • Cook for a couple of minutes, or until the egg is set. Remove, slice into thin strips and set aside.
  • Heat the coconut oil in the pan over high heat, add the onion and garlic and cook for a few minutes, or until softened. Stir in the prawns, mushrooms and ginger and cook for another few minutes. Add the okra and brussels sprouts and cook for 1 minute.
  • Add the cauliflower and cook for 2 – 3 minutes, or until tender. Add the bacon, egg, tamari, sprouts, spring onion, herbs and some salt and pepper and cook for 2 minutes, or until everything is heated through and well combined.
  • Serve with some coriander, chilli (if using) and a splash of fish sauce.
         SERVES 4
Recipe courtesy of Luke Hines and Pete Evans’ The Paleo Way

About the person who wrote this

Luke Hines and Pete Evans

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