Prepare all ingredients. Wash and dry cauliflower, chop into florets, put in the food processor, and pulse just nice then set aside. Alternatively, use a grater to grate cauliflower in a bowl and set it aside.
Peel carrot, wash, and dice then set aside.
Peel potato, wash and dice then set aside.
Wash green beans and chop into small pieces.
Peel garlic and chop then set aside.
Prepare cast iron pan, heat pan and add 2 tbsp of oil.
Saute carrot for about 2 minutes and set aside. Do the same with the diced potato and set aside.
Once the pan is clear, saute garlic until it's slightly golden brown.
Add carrot, potato and green beans, saute for a minute and add sesame oil. Mix together and cook for another minute.
Slowly add grated cauliflower and mix all the vegetables.
Add soy sauce and mix again until it's well distributed.
Add the spices and seasoning, salt, pepper and chili powder.
Mix to distribute evenly and let it cook for another 3-4 minutes, or until cauliflower is a bit crispy. Do not overcook as you don't want it to be mushy.
Top with scallions or nuts like cashew before serving. (optional)
Serve and enjoy while it’s hot.
For leftovers store in a clean air tight container and keep in the fridge. The recipe can last for up to 3 days.
If you want it spicier you can add more chili powder or chili flakes.
If you have a soy allergy or gluten intolerant opt for a tamari sauce gluten-free option or coconut liquid aminos.
You can substitute oil with water to saute the vegetables. Just 2-3 tbsp of water will do and another only when it’s needed.
NutritionThis vegan cauliflower fried rice can make 4-5 servings with 177 calories per serving. Total Fat 10.5g | Saturated Fat 1.4g | Cholesterol 0mg | Sodium 311mg | Total Carbohydrate 19.2g | Dietary Fiber 5.4g | Total Sugars 4g | Protein 4.1g | Vitamin D 0mcg | Calcium 59mg | Iron 2mg | Potassium 608mgNutrition calculation is based on using an online calculator (verywellfit) and for reference use only.
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