Rainbow Cauliflower “Fried Rice”

| Sunday, 28 June 2015 10:00

It’s a grey day. Not the rainy, stay inside and watch Netflix kind of grey day we all love and crave. Nope – it’s a grey with road salt and broken nails sort of day. So I need the kind of meal that’s going to fill my carb lust, but won’t keep this sadness spiral going the way fatty foods do (especially take out Chinese boxes that I have separation anxiety from when I go to throw them away). Do yourself a healthy favour, and make this colourful veggie packed side dish that can be easily devoured as main with some meaty or vegan protein on the side.



1 head of cauliflowers
1 lb. bag of frozen mixed vegetables (I used corn, peas, and green beans)
Half a head of red cabbage
2 tbsp coconut oil, divided
2 tbsp tamari soy sauce
Sea salt


Start by washing, and slicing the cauliflower in to medium sized pieces. Working with a third of the head at a time, whirl in a food processor until it resembles the size and texture of rice. Set aside. Thinly slice the red cabbage (by hand or by mandolin), and also set aside.

Use a large pot to boil water, cooking frozen vegetables for 3-4 minutes (until soft). Once finished, drain and set aside. 

Meanwhile, heat 1 tbsp of coconut oil in a large pan on medium heat. Once melted, add cauliflower. Cook, watching to stir frequently to avoid burning. A few minutes in, add cabbage and allow to mix and wilt. Then, add in cooked veg, second tablespoon of coconut oil, and two tables spoons of tamari. Taste, and flavour with salt as desired.


There are lots of foods that bring you happiness to look at *cough* pizza *cough* but few foods that delight the senses and don’t make you fatter. Thanks, cauliflower!

Thanks for the healthy help The Endless Meal!

By: Eva Severed 

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