Cauliflower Fried “Rice”

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The Pasta Man is a young lawyer from Washington, DC. He cooks a lot of pasta and other things, too. He blogs at

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I’m not one for health food, but sneaking vegetables into classic dishes is a great way to get away with eating bacon-fried rice as a healthy dinner. Cauliflower is great as its own thing (roasted in the oven as a side dish), great in the place of meat (as in my cauliflower tacos), and great in the place of grains and starch (this recipe). Come to think of it, cauliflower is just plain great.

Cauliflower: an unlikely superhero. Now that I’ve posted that on the Internet, I bet it’ll be turned into a movie any day now…

This cauliflower fried “rice” dish really is great: the cauliflower crisps up nicely in rendered bacon fat, taking on tons of flavor and texture; even better than rice does with fewer calories.

The Magic Bullet does double-duty, chopping up the cauliflower into “rice” as well as mincing the garlic and ginger.






Cauliflower Fried “Rice”


  • 1-2 heads cauliflower
  • 4 slices bacon
  • 2 eggs, scrambled
  • 1 1/2 inch piece of ginger, peeled
  • 3 cloves garlic
  • 1 1/2 cups frozen vegetables (peas, carrots, or a mix)
  • 4 green onions, thinly sliced
  • 1 Tbsp sesame oil
  • 2 to 3 Tbsp soy sauce
  • vegetable oil


  1. Cut the cauliflower into florets; discard stem. Working in batches, pulse the cauliflower in the Magic Bullet.
  2.  Cook the bacon in a 12-inch skillet over medium heat with a little bit of water and oil until crispy. Drain on paper towels and reserve bacon grease.
  3.  Add the eggs and cook until just beginning to solidify. Remove eggs from pan.
  4.  Add bacon grease to pan and raise heat to medium-high. Add the garlic and ginger and cook for 30 seconds. Add the cauliflower and cook until cauliflower begins to crisp. Lower heat to medium and add frozen vegetables. Cover pan and cook an additional three to five minutes.
  5.  Add bacon, eggs, green onions, soy sauce, and sesame oil to pan. Let everything warm, mix and serve.