Cauliflower Fried Rice

Today I’ll share one of my favourite meal-prep recipe: Vegan Cauliflower Fried Rice.
This one is such a robust and fast recipe. It takes 10-12 minutes if you haven’t prepped the veggies in advance and only 5-6 minutes if you have the veggies prepped.
I use a smaller wok. I cook on induction. Heat the wok on high. It will get hot in a few seconds and ready for you to create the perfect stir-fry. This vegan cauliflower rice recipe only has 4/5 ingredients. I pulse the cauliflower only 3-5 times in the processor to make coarse cauliflower rice

Ingredients
2 tablespoons extra virgin olive oil
1 tablespoon grated fresh ginger
1 tablespoon dried onion
1/2 carrot, finely diced
1/2 cup cherries tomato chopped
1/2 zucchini, finely sliced
1 tablespoon tamari or light soy sauce
dash of white pepper
1/4 teaspoon sea salt flakes

Make cauliflower rice – Wash and pat dry cauliflower with a paper towel. Remove the green leaves and woody bits of the stalk attached to the leaves. Break florets into a bowl/plate and try to include as much of the stalk as you can. Place cauliflower florets and stalks in the bowl of a food processor. Pulse the food processor 4-5 times to get coarse cauliflower rice. Remove to a bowl. Heat a wok or frying pan on high heat.
Add oil. When it starts smoking add ginger, onion and tomato. Using a wooden spatula, stir-fry the ginger and tomato for a minute.
Add carrots and zucchini. Stir-fry for another minute.
Add cauliflower rice, tamari, white pepper and salt. Mix well. Cook for 3-4 minutes, stirring constantly to cook the rice evenly. At the end of 3-4 minutes the cauliflower will be al-dente (just cooked).
Remove from heat and stir through the spring onion. Serve hot with nutritional yeast.

Have a nice day!