I admit it, I’m a bit obsessed with the humble cauliflower. But it’s really a magical veggie and its uses in vegan cooking are endless. Imagine my surprise when my mother-in-law taught me how to make fried “rice” using cauliflower! Not that there is anything wrong with rice but cauliflower offers some added nutrition and a bit of variety to your usual veggie bowl.
This recipe is so simple – only 10 minutes to prep (most of this is spent grating the cauliflower, but this task will take less and less time the more you do it) and 15 mins to cook. It’s great as a main or a side and is perfect re-heated for lunches during the week.
Yield: 3-4 servings
Prep time: 10 minutes
Cook time: 15 minutes
1 tbsp coconut oil (or vegetable oil)
1 whole head of cauliflower, leaves and stem removed and discarded
1 inch piece of ginger, diced
2 cloves of garlic, diced
3 medium carrots, chopped
1/2 cup frozen peas
1 pkg Yves veggie ground
1/2 cup Bragg’s or soy sauce
salt and pepper to taste
Directions: Break cauliflower into large chunks and grate using a cheese grater. You may need to use a knife with the end pieces to save your fingers from getting cut!
Heat oil on medium-high in a non-stick skillet. Add ginger and garlic and cook for a few minutes until fragrant. Add carrots and cook for 5 minutes until soft. Add veggie ground round and cook for 3 minutes. Add grated cauliflower, frozen peas and Bragg’s / soy sauce and let simmer for 5 minutes, stirring frequently.
Add salt and pepper to taste. Enjoy!!
Feeling Lawless? No need to add the veggie ground if you’ve got something else on hand. Another protein, such as diced tofu, would work really well too. And the veggies (apart from the cauliflower) can be swapped up too – try mushrooms, broccoli or peppers. If you have access to the famed “vegan egg” (I can’t find it in Canada!) you can add that too to make a classic Chinese Fried Rice.