Cauliflower “Fried Rice”

cauliflower %22fried rice%22
Skinny Taste
  • Yield: 4 servings


1medium head cauliflower, rinsed
1 tablespoon sesame oil
2 egg whites
1large egg
pinch salt
cooking spray
1/2small onion, diced
1/2cup frozen peas and carrots
2 garlic cloves, minced
5 scallions, diced, whites and greens separated
3tablespoons soy sauce, or more to taste


  1. Remove the core and let the cauliflower dry completely. Coarsely chop into florets, then place half of the cauliflower in a food processor and pulse until the cauliflower is small and has the texture of rice or couscous – don’t over process or it will get mushy. Set aside and repeat with the remaining cauliflower.
  2. Combine egg and egg whites in a small bowl and beat with a fork. Season with salt.
  3. Heat a large saute pan or wok over medium heat and spray with oil. Add the eggs and cook, turning a few times until set; set aside.
  4. Add the sesame oil and saute onions, scallion whites, peas and carrots and garlic about 3 to 4 minutes, or until soft.
  5. Raise the heat to medium-high. Add the cauliflower “rice” to the saute pan along with soy sauce. Mix, cover and cook approximately 5 to 6 minutes, stirring frequently, until the cauliflower is slightly crispy on the outside but tender on the inside. Add the egg then remove from heat and mix in scallion greens.

Recipe originally appeared as Cauliflower “Fried Rice” on Skinny Taste.

Nutritional Info *per serving

  • Calories 108
  • Fat 3
  • Carbohydrate 14
  • Fiber 6
  • Sugars 1
  • Protein 9