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Cauliflower Fried Rice

Cauliflower Fried Rice

Course Entree, Side
Cuisine Asian, Vegan, Vegetarian
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 2 -3
Author Nicole of A Dash of Compassion


  • 1/2 leaves head cauliflower removed and chopped
  • 2 tsp coconut oil
  • 1 package smoked tofu cubed, 210g, I use Soyganic brand
  • 2 green onions thinly sliced
  • 3 cloves garlic peeled and minced
  • 2 cups sliced shiitake mushrooms 113g
  • 2 tsp grated fresh ginger
  • 1/2 cup vegetable broth or water
  • 2 cups chopped kale
  • 1/2 cup frozen shelled edamame
  • 2 tbsp chopped cilantro optional
  • 2 tsp tamari
  • 1/4 tsp red pepper flakes
  • drizzle of toasted sesame oil


  • Using a food processor, pulse the cauliflower until it is in rice-sized pieces. You may want to do this in batches for consistent results. Pour into a bowl and set aside.
  • In a large sauté pan, heat the coconut oil over medium-high heat. Add the cubed tofu, cover and cook, stirring occasionally, until browned. Transfer tofu to a small bowl and set aside.
  • Add the green onions and garlic to the sauté pan. Reduce heat to medium and cook until aromatic, about 2 minutes. Add the mushrooms, ginger and a splash of vegetable broth. Cook, stirring occasionally, until soft and browned, about 5 minutes.
  • Add the remaining ingredients, including the cauliflower rice, tofu and remaining vegetable broth, and cook until kale is wilted and everything is heated through, about 5 minutes. Serve immediately.