Quick and Easy Cauliflower Fried Rice

Hello yogis and fellow veggie lovers! Here is one of my new favorite weeknight vegetarian recipes. It’s super easy and takes less than thirty minutes to make… maybe even less than 20 if you don’t dilly dally and goof off while you’re making dinner. Hope you love this super easy vegetarian cauliflower fried rice as much as I do!

Did you know that one cup of cauliflower provides over 70% of your daily vitamin C requirement? Yep, it’s true. Cauliflower is also a good source of Vitamin K, Vitamin B6, Folate and Potassium. It even has a little bit of protein (2 grams in one cup). Who knew?


vegetarian cauliflower fried rice recipe

Quick and Easy Cauliflower Fried Rice

Serves 2.


  • 1/2 head of cauliflower
  • 1 large carrot, chopped up into smallish pieces
  • 1 big handful of snow peas, chopped into 1/2 inch pieces
  • 1 shallot, diced
  • 1 garlic clove, minced
  • 2 eggs, whisked
  • 1- 1 1/2 tablespoons of sesame oil
  • 1 tablespoon tamari (or regular soy sauce)
  • white pepper, to taste
  • sea salt, to taste
  • chili pepper flakes, to taste
  • toasted sesame seeds to garnish
  • diced green onions to garnish
  • cilantro sprigs


  1. easy cauliflower fried rice recipePrep your cauliflower. Cut the heads of the cauliflower off and feed the heads and top of the stem through the grater on your food processor. You might also be able to use a blender on pulse or hand grate using a cheese grater (but who has time for that). (1-2 minutes)
  2. In a 10-12 inch saute pan, add about 2 teaspoons of your oil (not two tablespoons!) and heat the oil over medium heat. Add the garlic, shallot and carrots to your pan. Saute until the shallots are transparent and the carrots have softened just a bit. (~ 5 minutes)
  3. Add the remaining sesame oil, cauliflower rice, and snow peas to the pan. Turn the heat up to medium-high and saute another 7-9 minutes until the cauliflower is cooked, but not mushy. (7-9 minutes)
  4. Create a well in the center of your pan by pushing all of the cauliflower rice to the side and add your whisk eggs to the well. Allow your eggs to cook a bit and then fold them into the rice. (2 minutes)
  5. Add your tamari and adjust to taste. You may also like to add sea salt, white pepper, or chili pepper flakes at this point too.
  6. Plate your fried rice and garnish with toasted sesame seeds and green onions.
  7. Enjoy your cauliflower fried rice!

Love cauliflower? Craving something to warm you up on a cool fall or winter evening? Check out my Hazelnut and Cauliflower Soup. It’s also delicious and surprisingly healthy.

Vegan Cacao-Maca Superfood Pie

vegan chocolate pie

All ready to set.

Who doesn’t like pie? I love pie. Especially when it’s some form of a vegan gluten-free superfood pie… okay I like other pies too, but after eating raw pie nearly everyday in Bali I have to get my “fix” somewhere. We made this super simple pie over Thanksgiving and it was fantastic (and only 7¬†ingredients)! Here is an adapted version from Dana at the Minimalist Baker. If you haven’t checked out her blog full of delicious recipes do it! And no she is not paying me to say that. Seriously though… it’s fantastic.




1 heaping, packed cup of dates, pitted (she suggests soaking them for 10 minutes in warm water… I’m not sure it was necessary, but hey why not try it yourself)
1/3 cup raw cacao
1.5 tablespoons raw maca powder
1.5 cups raw walnuts or pecans (I’ve done the crust with both and they’re both yummy)


  1. Add your dates, nuts, maca and raw cacao to your food processor or blender. Blend until it resembles a sticky pie crust in texture.
  2. Use a little coconut oil to grease the bottom of a spring form pan. Then press the crust down into the dish. I used a silicone spatula with a little coconut oil on it. Dana suggests using a sheet of plastic wrap… I think her suggestion is probably better, but the spatula worked fine.
  3. Place your crust in the freezer while you make the filling.



12 ounces of soft, silken tofu, drained and patted dry (It comes in the sterilized packs and is shelf stable)
1 3/4 cups of dairy-free semisweet chocolate chips
1/2 cup coconut cream


  1. In a double boiler or microwave melt your chocolate chips until they become smooth.
  2. In a blender combine tofu, melted chocolate chips and coconut cream. Blend until smooth and scrape down the sides as needed.
  3. Take your pie crust out of the freezer and fill it up with your pie filling.
  4. To set, put your pie in the freezer or in the fridge. (Note: Both times I’ve¬†put it in the freezer and it was quite firm… next time I will just put it in the fridge, so it’s softer and looks like Dana’s)
Autumn Adams
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