Cauliflower Fried Rice

4 Servings


head cauliflower (large)
10 oz
Portuguese sausage (small diced)
2 Tbsp
canola oil
sweet onion (medium, small diced)
3 Tbsp
garlic (minced)
3 Tbsp
ginger (minced)
1 Tbsp
1/4 cup
soy sauce (low sodium or regular)
2 Tbsp
sesame seed oil
1 Tbsp
Sriracha (optional)
2 cup
frozen peas (derfosted)
2 cup
frozen corn (defrosted)
12 oz
won bok kimchi (well drained, small diced)
1 cup
prepared fried onion
1 cup
green onions
Cooking Time:
30 min


Wash and thoroughly dry caulifl ower, then remove all greens and cut into four even sections. With a box grater or a food processor with the grater attachment, grate the caulifl ower into the size of rice grains.

Place a large wok or pan over high heat and brown the sausage until crispy and the fat has rendered out. Take out the sausage and put it into a bowl lined with paper towels to absorb the fat and set aside.

In the same pan, add canola oil and sweet onions and cook till translucent, for about 2 to 3 minutes. Add the garlic and ginger; stir to combine. Then add the caulifl ower to the pan and cook until the caulifl ower is tender but still has a crunch, about 3 to 5 minutes.

Add hondashi, soy sauce, sesame oil, sriracha, peas, corn, kimchi and cooked Portuguese sausage. Stir fry for another minute or two to combine everything together. Season to taste with salt and pepper, if needed. Garnish with green onions and prepared fried onions.

Serve this low carb, tasty side dish for your next family gathering or with a fried egg for an ‘onolicious breakfast.