Cauliflower Fried “Rice”

Make yourself a low-carb, high-nutrient variation on fried rice using ground cauliflower. This recipe uses a delicious, nutritious and colorful medley of fresh, seasonal vegetables and no rice. That’s right…no rice! Feel free to get creative with the additions and substitutions, but make sure that fresh, local, organic cauliflower is the star of this show. This recipe comes from The Elimination Diet by Alissa Segersten & Tom Malterre, MS, CN.

Co-op Sales Organic Cauliflower
  • 1 medium head cauliflower, coarsely chopped
  • 2 Tbsp extra virgin olive oil (or coconut oil)
  • ½ white onion, diced
  • 2 large carrots, diced
  • 2 celery stalks, diced
  • 2 tsp grated fresh ginger
  • 5-6 shiitake mushrooms
  • 1 small zucchini, diced (optional)
  • 1 cup fresh or frozen peas
  • 2 cups sliced napa cabbage
  • 3 Tbsp coconut aminos
  • ½ tsp sea salt
  • 1/8 tsp freshly ground white pepper
  • optional garnishes: sliced green onions & chopped fresh cilantro


Place the chopped cauliflower in a food processor fitted with the “s” blade. Pulse until the cauliflower is broken down into tiny, rice-like pieces, and set aside. Heat the oil in a deep 11- to 12-inch skillet over medium heat. Add the onion, carrots, celery, and ginger; sauté for about 8 minutes. Next add the mushrooms and zucchini; sauté for 2 minutes more. Add the minced cauliflower and stir it into the vegetable mixture; sauté for about 3 minutes. Add the peas, napa cabbage, coconut aminos, salt, and white pepper; sauté for another few minutes. Taste and adjust the salt and seasonings, if desired. Garnish each serving with sliced green onions and chopped cilantro.