This "Cauliflower Fried Rice" is EXCELLENT (chef worthy)! I had imagined so many adaptations to the recipe before I had actually made it (i.e. marinate the meat; switch up the pork for a combination of pork, chicken, and shrimp; add hot pepper sauce and/or fresh grated ginger) but I don't think there is much room for improvement in this recipe "as written" now that I have made it. If I didn't know that it was made with cauliflower, I would have never guessed (although the reheated "leftovers" did taste like cauliflower, but still delicious). My large "average" cauliflower yielded 40 ounces of shredded cauliflower, so a small cauliflower would have been enough. I deviated from the recipe only slightly: used garden-fresh peas (not frozen) and cooked them with the vegetables (not separately); added a couple stalks of diced celery and a cup of sliced button mushrooms (which were in my fridge needing to be used up); doubled up on the garlic (personal taste); and used GLUTEN-FREE LOW-SODIUM TAMARI (not regular gluten-containing soy sauce). I also used TOASTED SESAME OIL for the classical Chinese flavor (not almost flavorless PLAIN SESAME OIL). Thank you John Melinte for sharing your recipe. Thanks also to bd.weld for giving this recipe a gorgeous face which inspired me to make this recipe in the first place, and all the nice folks on THEBUZZ who recommended this recipe to me for my grain-free diet (scootersandi, Volleyballmom, gammaray, and a few others).
Was this review helpful?
3 users found this review helpful
This "Cauliflower Fried Rice" is EXCELLENT (chef worthy)! I had imagined so many adaptations...