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Cauliflower fried "rice"

Caroline Lamont
A real comfort food dinner
Prep Time 15 mins
Cook Time 15 mins
Course Main Course, Side Dish
Servings 4 people


  • 1 cauliflower in florets
  • 2 tbsp coconut oil
  • 1 onion finely chopped
  • 1 piece (2cm) ginger grated or chopped finely
  • 1 carrot finely sliced
  • 1 courgette sliced
  • 5 mushrooms sliced
  • 1 handful kale or spinach chopped
  • 2 tbsp coconut aminos this is the brand I use
  • 1 tbsp fish sauce this is the brand I use, Red Boat Fish sauce, as it is 100% pure, free from additives, sugar or salt - it is an AIP/Paleo staple
  • 1 handful of coriander leaves & fresh spring onions (chopped) Optional - for garnish
  • 3 chicken thighs (cut into pieces) Optional - for a main course


  • Place the cauliflower - raw - into a food processor and process it until it looks like couscous (rather than rice). I usually do this in 2 or 3 batches, to make sure it doesn’t get all mushed up. Reserve on the side
  • Use a wok or large frying pan such as a cast iron skillet.
  • Cook the onion on medium heat until softened
  • Add the ginger & garlic and cook for another 2 minutes
  • Add the carrots & courgettes and stir fry until soft
  • Add cauliflower and cook until soft - between 5 and 10 mins
  • Add mushrooms & green leafy and the 2 sauces
  • If using chicken, add the chicken at the same time as the carrots & courgettes. If using prawns, add them in the last stage.