Cauliflower Rice

A Few Words…

When I first made this recipe I thought that it would be so time consuming and use a lot of utensils and pots.

Boy was I wrong on all counts! This dish is a breeze to make and so delicious.

Although I love cauliflower I don’t ever pretend that it can replace or tastes like mashed potatoes or vegetable rice. I made this purely as a cauliflower dish and just to make a change in my side dishes.

I’ll let you in on a secret. I didn’t tell everyone in my family that it was cauliflower when I served it because my husband and sons would have never even tried it. The verdict was a big thumbs up!

Cauliflower Rice

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  • 3 cups cauliflower florets
  • 2 tbs. reduced sodium tamari
  • 1 tbs. sesame oil
  • 1 tbs. freshly grated ginger
  • 1/4 tsp. black pepper
  • 1 tbs. olive oil
  • 2 cloves garlic, minced
  • 1 onion, diced
  • 1 cup broccoli florets, chopped
  • 1 cup carrots, peeled and diced
  • 1/2 cup frozen corn, thawed
  • 1/2 cup frozen peas, thawed

Pulse the cauliflower in the bowl of a food processor until it resembles rice, about 1- 2 minutes; set aside.

In a small bowl, whisk together the tamari, sesame oil, ginger and pepper; set aside.

Heat the olive oil in a wok or a large skillet over medium heat. Add garlic and onion to the wok and cook for about 3 – 4 minutes, stirring often until the onions are translucent. Add the broccoli, carrots, corn and peas, and cook, stirring constantly, until vegetables are tender, about 3-4 minutes.

Stir in cauliflower, pour the sauce over the vegetables and stir constantly, until heated through and the cauliflower is tender, about 3-4 minutes.