|October 17, 2019

Lower-Carb Cauliflower Fried Rice

Name: Lower-Carb Cauliflower Fried Rice
Total time: 20 min
Yield: 2
Cuisine: Low Carb
Ingredients: 2 tablespoons Grass-Fed Ghee or avocado oil; 1 inch piece of ginger, freshly grated; 1/2 tablespoon freshly ground cumin seeds, or high-quality ground cumin; 1/2 teaspoon ground turmeric; 1 leek, thinly sliced; 2 sprigs of rosemary; 1 medium carrot, peeled and finely diced; 1 celery stick, finely diced; 4 slices pasture-raised bacon, roughly diced; 1 medium head of cauliflower, riced (or 4 cups pre-riced cauliflower); Fresh parsley, sliced green onions, and lemon wedges to garnish

By Bulletproof Staff

Cauliflower fried rice recipe and content provided by Ryan Carter, Live Vitae

You might not think cauliflower tastes appetizing on its own, but this cauliflower fried rice recipe amps up its neutral flavor with fresh veggies, spices and bacon. Plus, you can have it ready in only 20 minutes!

Cauliflower can do no wrong — you can already use it to make lower-carb versions of pizza crust, Alfredo sauce and even oatmeal. This cauliflower fried rice is just one more way to take advantage of its fiber and micronutrients in an easy, one-pot meal. While this recipe uses bacon and an array of veggies, you can easily trade in your favorite pastured meats, “green-zone” produce and anti-inflammatory spices.

Serve cauliflower fried rice with flavorful sides like beef stir fry or cassava egg rolls — or keep it simple and toss a pastured ribeye steak on top.

Print Recipe

Lower-Carb Cauliflower Fried Rice

https://www.bulletproof.com/recipes/low-carb/cauliflower-fried-rice-recipe-paleo-2g/

Start to Finish: 20 minutes

Ingredients:

2 tablespoons Grass-Fed Ghee or avocado oil
1 inch piece of ginger, freshly grated
1/2 tablespoon freshly ground cumin seeds, or high-quality ground cumin
1/2 teaspoon ground turmeric
1 leek, thinly sliced
2 sprigs of rosemary
1 medium carrot, peeled and finely diced
1 celery stick, finely diced
4 slices pasture-raised bacon, roughly diced
1 medium head of cauliflower, riced (or 4 cups pre-riced cauliflower)
Fresh parsley, sliced green onions, and lemon wedges to garnish

Instructions:

In a wide saucepan on medium heat, add ghee.
When pan has heated, add carrots, celery, fresh ginger, leeks, and rosemary sprigs. Cook for 3 minutes to soften.
Add bacon and spices to the pan. Rase heat to medium-high and crisp bacon for up to 3 minutes, stirring frequently.
Reduce heat to medium. Add cauliflower rice to the pan and cook for 3 minutes or until just softened.
Serve warm with garnishes of choice.

Serves: 2

Nutritional Information (per serving):

Calories: 335
Protein: 12.3g
Carbs: 24.4g
Fiber: 7.9g
Sugar: 9.1g
Net Carbs: 16.5g
Fat: 24.8g
Saturated Fat: 6.2g
Polyunsaturated Fat: 1.6g
Monounsaturated Fat: 10g
Trans Fat: 0g
Cholesterol: 0mg
Salt: 614.4mg
Potassium: 1108.9mg
Vitamin A: 5926.9mg
Vitamin C: 149.5mg
Calcium: 109.1mg
Iron: 2.4mg
Zinc: 0.9mg

Note on ingredients: Cauliflower can be moderately high in oxalates — a type of antinutrient that can cause muscle pain, kidney stones or thyroid imbalances. To reduce oxalates, steam cauliflower separately and drain the cooking water before incorporating in this recipe.

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