I love learning culinary things that absolutely blow my mind. Like, for instance, that you can make rice from cauliflower! Whaaaat!! I can tell you this revelation is akin to learning that you can make pasta from vegetables. Game-changing. Thank you to whoever you were that figured this out. This, along with a great recipe for General Tso’s chicken, made the Chinese food dinner I thought I would never have again, possible. Thankyouthankyouthankyou.
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Recipe shared from The Recipe Critic:
Cauliflower Fried Rice
- 1 head of cauliflower, (about 2½ cups chopped in a food processor)
- 2 Tbs sesame oil
- 1 small white onion, chopped
- 1 cup frozen peas and carrots, thawed
- 2-3 Tablespoons soy sauce (more or less to taste)
- 2 eggs, lightly beaten
- 2 Tbsp chopped green onions (optional)
- Rinse and chop the cauliflower into florets and put into a food processor. (If you don’t have a food processor continue to chop the cauliflower into tiny pieces.) Pulse until the cauliflower until it is small and resembles rice.
- Preheat a large skillet or wok to medium heat. Pour sesame oil in the bottom. Add white onion and peas and carrots and fry until tender.
- Slide the onion, peas and carrots to the side, and pour the beaten eggs onto the other side. Using a spatula, scramble the eggs. Once cooked, mix the eggs with the vegetable mix.
- Add the cauliflower to the veggie and egg mixture. Pour the soy sauce on top. Stir and fry the rice and veggie mixture until heated through and cauliflower is tender. Add chopped green onions if desired.
- 4 chicken thighs, cut into bite-sized pieces
- 1 cup of tapioca flour
- 1/4 cup coconut oil (this kind has no coconut flavor)
- 1 tbsp coconut oil
- 1 tsp sesame oil
- 2 tbsp ketchup
- 1 tbsp coconut sugar
- 3 tbsp coconut aminos
- 2 tbsp balsamic vinegar
- 1 tsp arrowroot powder (you can add more if it doesn’t thicken)
- 1 tbsp garlic, minced
- 1/2 tsp ginger, minced
- scallions to sprinkle on top
- Dredge the chicken in the tapioca flour, making sure it’s coated.
- Cook on all sides until golden brown and crispy.
- While you’re cooking the chicken, in a medium sized pan add the coconut oil, sesame oil, ketchup, coconut sugar, coconut aminos and balsamic.
- Let it heat up.
- Add the arrowroot and stir continuously until it thickens.
- Once thick, add the garlic and ginger until fragrant.
- Toss the sauce with the chicken.
- Sprinkle scallions on top.