Spicy Thai Cauliflower Fried ‘Rice’

Increase your vegetable consumption 🙂

Cauliflower is back in fashion as it has been recognised for its low carb and low GI properties. This recipe is a much healthier alternative to standard fried rice, but without sacrificing any flavour.

The traditional Thai flavours of chilli, fish sauce, lemongrass and coriander work really well with the cauliflower. In fact, you don’t really taste the cauliflower at all. This is therefore ideal if you are trying to convince your family to eat more vegetables, as they might not even notice that there is no rice on their plate 🙂

Add the protein of your choice, such as chicken or fish, and this will easily feed a family of 4 for dinner. Alternatively it also re-heats very well if you want to take it to work for lunch.

Ingredients – serves 4:

  • 1 cauliflower, cut into chunks
  • 2 garlic cloves, crushed
  • 2 long red chillies, de-seeded and finely chopped
  • 2cm/1 inch piece fresh ginger, grated
  • 1 stalk lemongrass, finely chopped
  • 2 tbsp vegetable oil, for frying
  • 1 red capsicum (bell pepper), diced
  • 2 spring (green/salad) onions, finely sliced
  • 1/2 tbsp fish sauce
  • 1 small handful fresh coriander (cilantro), roughly chopped


  • Blitz the cauliflower in the food processor until it forms crumbs. This is best done in a few batches so you don’t over-load the food processor. (If you put it all in the food processor at the same time then you might end up with cauliflower slurry, which isn’t what you want.)
  • Put the cauliflower crumbs into a large bowl and then refrigerate, uncovered, for a couple of hours. (Note: the cauliflower will smell a little, but the smell will soon dissipate.)
  • Add the garlic, chopped red chillies, ginger and lemongrass to the cauliflower and stir.
  • Put the oil in a wok and then place over a high heat on the stovetop. Add the cauliflower mixture and stir fry for 5 minutes. The cauliflower will turn a very light golden colour.
  • Add the capsicum (bell pepper), spring onions, and fish sauce and stir fry for a further 5 minutes.
  • Add the chopped coriander and then remove from the heat.
  • Divide the cauliflower fried ‘rice’ between your serving dishes.
  • Enjoy!

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1 Response to Spicy Thai Cauliflower Fried ‘Rice’

  1. Pingback: Moroccan Roasted Cauliflower with Chickpeas | Recipe Adaptors

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