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Thai Cauliflower Fried "Rice"

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This Thai-inspired recipe is my favorite cauli-fried rice to date. I combined a smidgen of brown sugar with lemongrass, tamari and fresh squeezed lime juice and poured that over cauli that's been blitzed into smithereens and then stir-fried with garlic and green onions in coconut oil. Then at the very end, once I dish myself out a bowl, I top it with fresh cilantro leaves, chopped peanuts and extra green onions... it's like fried rice meets Pad Thai. SO FREAKING GOOD.
Course Mains & Entrees, Side Dish
Cuisine Thai-inspired
Keyword cauliflower, lemongrass, lime, peanuts
Prep Time 10 mins
Cook Time 10 mins
Total Time 20 mins
Servings 2 servings
Calories 303
Author Laurie McNamara


  • 1 teaspoon light brown sugar
  • 1 tablespoon lemongrass
  • 3 tablespoons low sodium tamari
  • 1/2 lime juiced plus more lime wedges for serving
  • 4 green onions sliced (reserve 1/4 cup of dark green parts)
  • 1/4 cup chopped cilantro leaves divided
  • 1/3 cup chopped lightly salted peanuts or cashews
  • 1 head cauliflower cut into small florets
  • 1 teaspoon unrefined coconut oil
  • 2 cloves garlic minced
  • 1 egg beaten


  • In a small bowl combine the sugar, lemongrass, tamari, then squeeze in the juice of 1/2 a lime.
  • In a separate bowl combine the 1/4 cup of the dark parts of the green onion, half of the cilantro and the peanuts. Toss together and set aside.
  • Place the cauliflower florets into the bowl of your food processer that is fitted with the blade attachment. Pulse until crumbly and resembles rice.
  • Heat coconut oil in a wok or large 12-inch pan on medium high heat. Once hot add in the garlic and cook, stirring often for 30 seconds. Add in the remaining green onions and cook for 1 minute. Add in the cauliflower "rice", stir and cook for 2 minutes.
  • Make a well in the center of the pan and pour in the beaten egg into the center, let the egg cook for 30 seconds before stirring into the cauliflower rice.
  • Once the egg is cooked, pour in the lemongrass/tamari sauce and cook for a few minutes until the cauliflower is tender. Add in the remaining cilantro, toss and serve immediately.
  • Garnish with the peanut topping and a squeeze a lime wedge over top. Enjoy!


Calories: 303kcal | Carbohydrates: 27g | Protein: 18g | Fat: 17g | Saturated Fat: 4g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 82mg | Sodium: 1637mg | Potassium: 1255mg | Fiber: 9g | Sugar: 9g | Vitamin A: 502IU | Vitamin C: 150mg | Calcium: 140mg | Iron: 4mg