cauliflower “fried rice”
  • 1 medium head of cauliflower, grated or “riced” in food processor or Vitamix
  • 1/2 cup carrots, diced
  • 1/2 of a medium onion, diced
  • 1 zucchini, diced
  • 4 garlic cloves, minced
  • 3 egg whites, scrambled (optional)
  • 1 tbsp coconut oil
  • 1/4 cup reduced sodium tamari


  • 1 pack extra firm tofu, drained
  • 1/4 cup tamari
  • 2 T rice vinegar
  • 1 T dijon mustard
  • 1 tsp sesame oil
  • 1 tsp honey
  • 1 T ginger, minced
  • 1 clove garlic, minced
  • Green onions for garnish, thinly sliced

Rinse off head of cauliflower and cut off the green leaves and most of stems. Drain well.  Cut into little florets. Place a handful of cauliflower florets into the Vitamix container (about a cup or so) and put the lid on. Turn the machine on to variable speed 2 and press the cauliflower into the blades with the tamper. After about 5 seconds the cauliflower should be in little rice shapes. Repeat in small batches until the whole head is riced.

Whisk together tofu marinade, set aside.  Cut well-drained tofu (make sure to press into paper towels) into cubes.

Heat coconut oil in a large skillet over medium high heat. Add in onions and garlic and sauté until onion soften, about 3 minutes.

Add in carrots, and cook until carrots become tender, about 4 minutes.

In a separate skillet, heat coconut oil, add tofu, and cook for a few minutes per side until a slight crust forms.

Stir in zucchini, cauliflower and tamari into the skillet with the carrots and onions, and cook while stirring frequently for about 8 minutes.

Add marinade to the skillet with the tofu and let cook down a bit.

Add in the prepared egg whites with the cauliflower, and cook until egg whites are heated through, about 2 minutes.

Garnish with green onions and sriracha before serving.