Description
This Mediterranean cauliflower fried rice is a colorful, grain-free and low-carb side dish with fennel, mushrooms, carrots, aromatic herbs, and extra virgin olive oil. It is savory, fresh, and versatile enough to serve with your favorite protein or as the base of a nourishing bowl.
Ingredients
- 2 tablespoons extra virgin olive oil, plus more for serving
- 1 yellow onion, chopped
- 2 celery stalks, chopped
- 1 large carrot, chopped
- 1 fennel bulb, chopped
- 6 medium brown mushrooms, chopped
- 1–2 teaspoons herbes de Provence
- Salt and freshly ground black pepper, to taste
- 6 cups cauliflower rice, from 1 small to medium cauliflower, or frozen cauliflower rice
- 1 tablespoon apple cider vinegar
- 1 handful fresh cilantro or parsley, chopped
- Fresh lemon juice, for finishing (optional)
Instructions
- Heat 2 tablespoons of extra virgin olive oil in a large skillet over low to medium heat.
- Add the onion, celery, carrot, and fennel. Cook for 10–15 minutes, stirring frequently, until the vegetables are softened and fragrant.
- Add the mushrooms, herbes de Provence, salt, and pepper. Stir to combine and continue cooking for about 10 minutes, or until the mushrooms have softened and become fragrant.
- Add the cauliflower rice and mix well. Cook over medium heat for up to 10 minutes, stirring regularly. Avoid overcooking, as the cauliflower should remain pleasantly firm rather than becoming soggy.
- Taste and adjust the seasoning. Stir in the apple cider vinegar and chopped cilantro or parsley.
- Finish with an extra drizzle of olive oil and, if desired, a squeeze of fresh lemon juice. Serve as a side dish or as the base of a vegetable and protein bowl.
Notes
You can use fresh homemade, store-bought, or frozen cauliflower rice. If using frozen rice, no need to thaw it before; it might just take a few extra minutes to cook compared to the fresh one. Don’t overcook the cauliflower rice; it should be tender but not watery or mushy.
To make cauliflower rice, cut one small to medium cauliflower into florets and pulse them in batches in a food processor until rice-sized.
Herbes de Provence can be replaced with your favorite Italian herb blend.
Fresh parsley provides a more classically Mediterranean flavor, while cilantro gives the dish a brighter, slightly different character.
