Getting more vegetables into your diet doesn’t mean sacrificing flavor or texture. And it certainly doesn’t mean eating the same ol’ thing every day. It just means thinking creatively.

Sometimes all you need is a new idea for an old favorite. Cauliflower, for instance. It’s incredibly versatile, as it takes readily to many different ways of cooking — like this easy trick for turning cauliflower into a delicious fried rice-style side dish from DeliciouslyOrganic blogger Carrie Vitt’s new book, The Grain-Free Family Table.

Cauliflower “Fried Rice”
Prep time: 25 min | Total time: 50 min | 6 servings

Carrie says, “I’ve served this to numerous friends and they are always surprised at how great it tastes. I’m not trying to fool anyone into thinking this is rice, but it sure comes close. This makes a fabulous accompaniment to any stir-fry.”

2 heads Earthbound Farm Organic Cauliflower, cut into bite-size pieces
1 cup Earthbound Farm Frozen Organic Peas, thawed
2 Earthbound Farm Organic Carrots, diced
3 tablespoons coconut oil
5 tablespoons fermented tamari sauce, plus more to taste
3 large eggs
4 Earthbound Farm Organic Green Onions, white and green parts, chopped


Place half the cauliflower in the bowl of a food processor. Pulse for 12 to 15 one-second pulses, or until the cauliflower is about the size of grains of rice. Transfer to a bowl and repeat with the rest of the cauliflower.

Place the peas and carrots in a small saucepan and cover with water. Bring to a simmer over medium heat and cook until tender, 8 to 10 minutes. Drain.

Heat a large skillet over medium heat for 2 minutes. Add the co­conut oil and swirl to coat. Add the cauliflower and tamari and cook, stirring occasionally, until the cauliflower is hot and coated with the tamari, about 3 minutes. Move the cauliflower to the outside edge of the pan to make a space for the eggs. Crack the eggs into the center of the pan and scramble them there, then stir them into the cauliflower. Add the peas, carrots, and scallions and cook, stirring, for about 2 minutes, until all the ingredients are incorporated and hot. Season to taste with a bit more tamari if needed. Serve immediately.

Paleo/Dairy-free adaptation: Use coconut aminos in place of the tamari.

NOTE: To turn this recipe into a main dish, mix 1 pound ground chicken with 2 tablespoons fermented tamari sauce and marinate for 30 minutes in the fridge. Cook the meat thoroughly in a skillet, break­ing it into small pieces with the back of a spoon, then mix it in with the cauliflower before adding the eggs.


Here is Carrie’s simple method for turning cauliflower into an ingredient for just about any of your favorite rice dishes.

“Riced” Cauliflower
Prep time: 5 min | 4 servings

“It sounds odd, but when cauliflower is cut into tiny pieces and stirred in with other ingredients, it’s amazing how much it tastes like rice,” Carrie says. “I use this as a substitute for all rice dishes and the family loves it! I have many beloved family dishes that feature rice as the main ingredient. To use chopped cauliflower instead, I prepare the other ingredients in a recipe first, then add the ‘rice’ at the end of cooking and toss until hot.”

1 large head of cauliflower


Cut the cauliflower into 2-inch pieces. Place half the cauliflower in the food processor and pulse for 7 or 8 one-second pulses, or until the cauliflower pieces are about the size of grains of rice. Pour into a medium bowl. Repeat with the remaining cauliflower.

Both recipes and photo from The Grain-Free Family Table: 125 Delicious Recipes for Fresh, Healthy Eating Every Day by Carrie Vitt (William Morrow, 2014). Thanks, Carrie!