Cauliflower Fried Rice

Cuisinart original

This fun and tasty side dish is also low in carbs.


 about 6 cups


3    garlic cloves, peeled
1    small jalapeño, seeded and cut into
      1-inch pieces
1    1-inch piece fresh ginger, peeled
1    small onion, cut into 1-inch pieces
1    medium cauliflower head (about 1
      pound), cut into about 6 cups of florets
1    small red pepper, cut into
      1-inch-wide planks
2    tablespoons vegetable oil, divided
½   teaspoon kosher salt
¼   teaspoon ground turmeric
      Cilantro leaves and roasted peanuts,
      for garnish

Nutritional information

Nutritional information per ½ cup serving:
Calories 68 (60% from fat) • carb. 6g • pro. 2g • fat 5g • sat. fat 1g • chol. 0mg • sod. 221mg • calc. 22mg • fiber 2g


1. Insert the universal blade in the work bowl of the Cuisinart® 7 or 9 Cup Food Processor. While the unit is running, drop the garlic, jalapeño, and ginger down the feed tube to finely chop, scraping bowl if necessary. Remove and reserve.
2. Add the onion to the work bowl and pulse 8 to 10 times. Reserve with the garlic mixture.
3. Add half of the cauliflower florets to the work bowl. Using 10 to 12 long pulses, chop until the cauliflower is cut into rice-size pieces. Remove and reserve on a paper towel-lined baking sheet. Repeat with the remaining cauliflower. Cover with paper towels and press to remove any excess moisture. (An optional step is to further dry cauliflower in a 200°F oven for 15 minutes.)
4. Replace the universal blade with the medium slicing disc. Line the red pepper planks vertically in the feed tube. Slice and reserve with the garlic mixture.
5. Put 1 tablespoon of the oil in a large skillet or sauté pan, and place over medium heat. Once the oil is hot and shimmers across the pan, add the garlic-vegetable mixture. Cook, stirring frequently, until soft and fragrant, about 5 minutes. Once fragrant, stir in the salt and turmeric.
6. Add the remaining oil. Once hot, add the cauliflower. Stir together. Cover and cook until the cauliflower is tender, 5 to 10 minutes.
7. Remove the cover and continue cooking. Occasionally stir to scrape up any brown bits on the bottom of the pan; this adds to the crunch of the dish.
8. Taste and adjust seasoning according to preference. Garnish with the cilantro and peanuts, and serve immediately.