Vegan Cauliflower Rice

A healthier and plant-based alternative to the Asian fried rice favorite. This Vegan Cauliflower Rice is just as tasty, but more nutritious and creamier. It's gluten-free, perfect for meal planning, and makes use of veggies in a creative, delicious way.

Course Dinner

Cuisine Asian

Keyword gluten free, vegan

Prep Time 10 minutes

Cook Time 20 minutes

Total Time 30 minutes

Servings

Calories 379kcal

Equipment

Food Processor

Ingredients

1 tablespoon extra virgin olive oil
1 large yellow onion (diced)
8 ounces mushrooms (sliced)
12 ounces asparagus (cut into 1-inch pieces)
1 clove garlic
1 tablespoon balsamic vinegar
1/2 teaspoon dried thyme (or 1 teaspoon fresh)
1 pound cauliflower rice
3/4 cup coconut milk
fine sea salt
1 tablespoon green onions (sliced, for garnish)
1/2 teaspoon Black pepper (optional, for garnish)

Instructions

Heat the olive oil in a large skillet or Dutch oven over medium heat. Sauté the onion until it starts to soften. Add in the mushrooms and asparagus, and cook for 5 more minutes.
If you haven't purchased prepared cauliflower rice for convenience, this would be a good time to to prepare the rice while the vegetables are sauteeing. Simply break up a head of cauliflower into florets and then pulse them in a food processor, or grate them with a box grater, to create a rice-like texture.
Add in the garlic, balsamic vinegar, and thyme and sauté for another minute. Add in the prepared cauliflower rice, coconut milk, and 1 teaspoon of salt, then stir well.
Bring the coconut milk to a simmer and cover the pot with a lid. Lower the heat and let the vegetables cook until the cauliflower rice is tender, about 10 minutes. Remove the lid. If any excess liquid remains at the bottom of the pan, you can raise the heat to simmer it off. Adjust any seasoning to taste, adding more salt if desired. (I added another 1/2 teaspoon to mine-- I find that cauliflower needs quite a bit of seasoning!)
Serve warm with sliced green onions and black pepper on top. Leftovers can be stored in an airtight container in the fridge for up to 4 days.

Nutrition