Low Carb Stir Fry Cauliflower Rice

One day I was feeling a bit adventurous and created this recipe. I ran out of rice and I was craving something white, warm, comforting and filling. I had a huge cauliflower which I recently bought so I thought, why not make cauliflower rice.

Cauliflower rice

It is low carb, low calorie, nutritious and most importantly, delicious! I think I had twice the usual amount of cauliflower I normally have (or rice for that matter) because it was so yummy. Success!

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I used my Tefal Cuisine Companion to make this so it was pretty effortless. You can of course make it the normal (manual) way. It will take a bit more time but it will taste just as good.

The first thing you need to do is to process the cauliflower florets into fine crumbs, using the Cuisine Companion or a normal food processor. I wouldn’t recommend using a blender for this. If you don’t have a food processor, just use a cheese grater.


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I used lots of chopped garlic, ginger and cumin to flavour the ‘rice’. You can probably use spring onions or red onions as well for this. I’m a big ginger fan so I used 2 knobs of ginger to give it a bit of a ‘punch’. If you’re not a fan of ginger you might want to cut it down to one.

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Once you have all the ingredients ready, you can just ‘stir fry’ the cauliflower like you would with rice. It’s obviously a lot softer and mushier than rice so don’t expect the texture to be quite the same. It does taste like a cross between mashed potatoes and rice.

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Low Carb Stir Fry Cauliflower Rice
Recipe Type: Main
Cuisine: Gluten Free
Author: Little Green Habits
Prep time:
Cook time:
Total time:
Serves: 2-4
A unique and healthy twist on the traditional asian stir fried rice
  • 4 garlic cloves
  • 1 large knob of ginger (a knob would be one of the “arms” sticking out of the main body of ginger)
  • 1 whole cauliflower, cut into florets (around 5 cups)
  • 2 tbsp cumin
  • 1 tbsp coconut oil
  • 1/2 tsp salt
  1. Using Superblade attachment in Cuisine Companion. Process cauliflower florets into crumb at speed 11 for 15 sec. Transfer into a big bowl.
  2. Switch to Chopping blade in Cuisine Companion, chop ginger and garlic at speed 11 for 30 sec.
  3. Switch to Stirring blade. Add cumin and coconut oil into the chopped ginger and garlic. Cook at 130C for 5 minutes at speed 4.
  4. Add cauliflower crumbs and peas. Reduce the speed to 2 and cook for a further 15 minutes.
  5. Serve immediately.
For cooking on the stove, use medium high heat and just follow the step in the recipe and stir constantly just as you would when you make stir fry.



Vegan Halloween Edition- Roasted Brain


Halloween. The second highest grossing commercial holiday after Christmas. What should I say, some people are for it, others are against it. As for me, my last Halloween dress up party was years ago so no spooky costume for me this year. I’m not really into gory stuff so the whole spooky halloween theme doesn’t really appeal to me.  I do however, love pumpkin and themed food so I love the creativity aspect of this event. I remember my last proper Hallooween brunch at Mr.G which was pretty weird and spooky with animal blood, hearts, ants, and other strange stuff. Reading the post again I can’t believe how much I’ve changed, being vegan and all. Eating animal body parts is now history for me. But as is the case with anything, it’s just good to reflect on the past, to see how far we’ve come.

So this year I’m doing a much much kinder Halloween :) Still somewhat spooky but definitely not as scary and weird.

Alright, let’s get into this recipe. It looks like brain, it’s vegan, gluten-free, paleo and it’s easy to prepare. It’s also healthy, tasty and certainly Instagram-worthy. If it doesn’t look impressive on camera, then what’s the point, right?

And right now you’re probably wondering how to create a vegan brain, eh? Well, it’s easy! It’s already out there.

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