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Zucchini Noodle Bowls

Caramelized Onion and Mushroom Cauliflower Fried "Rice"

This healthy vegan fried cauliflower rice is a beautiful replacement for the fast food alternative.

Course Entree
Cuisine American
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Yield 2 servings
Calories 89 kcal
Author Jocelyn Weiss

Ingredients

  • 1 tablespoon coconut oil plus 3 teaspoons, divided
  • ½ yellow onion halved and sliced
  • 1 garlic clove minced
  • ¾ cup mushrooms about 5 whole cremini or white mushrooms, thinly sliced
  • ½ head cauliflower stems removed
  • 2 ½ tablespoons coconut aminos soy sauce or tamari may be substituted
  • 1 teaspoon rice vinegar
  • ½ teaspoon fresh ginger grated
  • Optional garnish not pictured: chopped scallion, cilantro, hot sauce

Instructions

  1. To “rice” your cauliflower, place cauliflower florets in a food processor and pulse gently until it becomes the texture of rice. Optionally, if you don’t have a food processor, you can toss the florets into a blender and pulse on the chop setting. If you are more of a traditionalist in the kitchen, you can always just use a trusty old box grater (just watch your fingers). One thing to be careful of is not to over-process or grate your cauliflower too finely – otherwise it will release a lot of water and end up mushy when you cook it.
  2. Heat 2 tsp. coconut oil (generally solid at room temperature, except in warmer climates) on low-med temperature in a large saucepan until melted. Add the onion and sauté until caramelized. This can take a bit of time, but it’s worth it for the flavor. Occasionally stir the onions, but also let them brown. You can add a couple of tablespoons of water throughout to help with the caramelizing process. When the onions are browned, add the garlic and sauté another minute or so, then add the mushrooms and sauté for about another 3 minutes until they are tender.
  3. Add the cauliflower rice to the pan along with the last teaspoon of coconut oil and stir. Cover and cook for five minutes over medium-low heat until the cauliflower is tender (not too soft), stirring occasionally. Add the coconut aminos (or soy sauce/tamari), rice vinegar and ginger and cook for an additional minute.
  4. Serve with optional garnishes.

Recipe Notes

Soy sauce and tamari are a bit saltier than coconut aminos, so if you substitute these, use a lighter hand and taste for desired amount.