0 0
Stir fried Cauliflower rice in less than 15 minutes

Share it on your social network:

Or you can just copy and share this url


Adjust Servings:
150 g Cauliflower
40 g Carrot
40 g Cabbage chopped
1/2 of a medium size onion Onion
1 clove Garlic
5 leaves Sage leaves finely chopped
3 TBSP Olive oil
1/4 Tsp Turmeric optional
1/2 Tsp Soy sauce
to taste Salt
to taste Black pepper

Nutritional information

81.1 K cal
1.1 g
Total Fat
16.2 g
Vitamin C
4.7 g

Bookmark this recipe

You need to login or register to bookmark/favorite this content.

Stir fried Cauliflower rice in less than 15 minutes

Best healthy rice you have ever tried and it's stir fried

  • Gluten Free
  • Vegan

Super quick tasty and healthy dinner, cauliflower fried rice

  • 15 minutes
  • Serves 1
  • Easy
Waiting time 678




In most Asian cultures, rice is an essential part of at least 2 daily meals. As filling and tasty it is, rice is full of carbs, which will add inches on to your waistline. Both of us do our best to cut down on this but haven’t really been able to do so.

Cauliflower is considered to be a healthy² vegetable with high amounts of vitamin C, K and B6 as well as choline and omega 3 fats which studies have shown to improve neurogenesis³ (funny way to say brain development :). Most importantly what’s interesting is what it has less of, which is carbs. For every 100g of cauliflower, it has about 5.3g¹ of carbs which is about 2% of the required daily intake and that’s good especially if you are thinking about letting go of that extra weight. Cauliflower rice¹ started gaining popularity recently as a healthy rice alternative due to its texture and form which is closer to rice. Although simply boiled cauliflower is healthy for eating it is not enough to satisfy tastebuds so we wanted to make something which is easy to cook and is tasty at the same time.

We made this under 15 minutes and it hardly requires any skill to make. On days that you feel like reaching out to uber eats for dinner, this can be quickly done before you can even finish the order. You only have to keep a cauliflower in your fridge and it will stay fresh for a week or more depending on the state of vegetable that you buy. Give it a try and you will love it.


Few tips before Cooking-

  • It is known that cauliflower grown in Sri Lanka uses a certain amount of pesticides, so it is good to thoroughly wash with warm water before cooking
  • We used a food processor to chop cauliflower into small bits if you do not have one use greater with large holes to great it into the desired size.
  • You shouldn’t overcook this so don’t let it cook for more than 5-7 minutes as it will affect the taste
  • We added turmeric as it adds taste, colour and is a well-known antioxidant, you can skip this if you don’t like  and it would still taste really good




Grind the Cauliflower

Chop carrot, cabbage, onion, garlic and sage thinly. Remove the stem of the cauliflower and separate the top parts.
Using a food processor grind the cauliflower until 1-3mm sized bits are formed. Alternatively, you can use a large-sized grater to break them.


Stir fry stuff

Place a wok or a pan on medium heat add olive oil to the pan and bring it to heat. Then add garlic, onion and carrot to the pan and saute them for a minute before adding the cabbage and chopped sage. Leave it for another 30 seconds before adding ground cauliflower. Add salt, pepper, turmeric and soy sauce, mix it well and keep the pan on the heat for another 3-5 minutes or until cauliflower is cooked. (This doesn't take long)

Now its ready to serve. Let us know how you like it.

Recipe Reviews

There are no reviews for this recipe yet, use a form below to write your review
breadfruit baked in roux_-3
Vegan Dish for Weekend Lunch: Breadfruit baked in a Roux
White chocolate ripple mousse with rose cake
breadfruit baked in roux_-3
Vegan Dish for Weekend Lunch: Breadfruit baked in a Roux
White chocolate ripple mousse with rose cake

Add Your Comment