Cauliflower Fried Rice with Kale
Filled with all the flavors of traditional fried rice but with a nutritional twist—cauliflower “rice” pieces combined with kale, carrots, green onion, cilantro, sesame seeds and spices! Serve this as a side along with your protein of choice for a quick & tasty way to add in more veggies, or make it more of a complete meal by scrambling in an egg or tossing in some tofu. Use this recipe as inspiration and come up with different combinations of vegetables, spices, and flavors. Enjoy!
1 medium-sized head of cauliflower
1 tablespoon coconut oil
1 tablespoon sesame oil
2 large carrots, shredded
1 head curly kale, sliced and stems removed
¼ cup cilantro, chopped
2 green onions, thinly sliced
1-2 tablespoons gluten-free soy sauce or tamari
1 tablespoon sesame seeds
sea salt to taste
¼ teaspoon crushed red pepper flakes
Prepare the cauliflower into little “rice” pieces by pulsing in a food processor or using a coarse box grater. Heat one tablespoon of coconut oil in a large fry pan over medium heat. Add the carrots and kale to the pan and cook until soft, about 2-3 minutes. Add the cauliflower pieces and sesame oil to the pan and cook for an additional 2-3 minutes, until the cauliflower is cooked but not too soft. Toss in the green onion, cilantro, and soy sauce for the last 1-2 minutes and stir well. Top with sesame seeds, crushed red pepper flakes, and sea salt to taste. Serve immediately!