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Crispy Honey Lemon Cauliflower Over Cauliflower Fried Rice
 
Prep time
Total time
 
Author:
Recipe type: Entrees
Serves: 2 Servings
Ingredients
  • (CRISPY HONEY LEMON CAULIFLOWER ADAPTED FROM CLOSET COOKING)
  • (CAULIFLOWER FRIED RICE ADAPTED FROM EAT YOURSELF SKINNY)
  • CRISPY CAULIFLOWER INGREDIENTS:
  • ½ medium cauliflower, cut into bite sized florets
  • ½ cup flour (gluten-free ex coconut)
  • 1 egg, lightly beaten
  • ½ cup panko breadcrumbs (gluten-free)
  • pinch of sesame seeds
  • oil for frying
  • HONEY LEMON SAUCE INGREDIENTS:
  • 2 tablespoons honey
  • 2 tablespoons lemon juice (~1/2 lemon)
  • 2 teaspoons lemon zest
  • 2 tablespoons reduced sodium soy sauce (or tamari for gluten-free)
  • ¼ cup vegetable broth
  • 1 teaspoon chill sauce such as sambal oelek or sriracha
  • 1 clove garlic, grated
  • 1 teaspoon ginger, grated
  • 1 tablespoon water
  • 2 teaspoons cornstarch
  • CAULIFLOWER FRIED RICE INGREDIENTS:
  • ½ medium cauliflower, cut into bite sized florets
  • ½ yellow onion, chopped
  • ½ cup carrots, cubed
  • 1 egg, lightly beaten
  • 3 green onions, minced
  • 1 garlic glove, minced
  • 1 tablespoon sesame oil
  • ⅛ cup low sodium soy sauce
  • ½ tablespoon brown sugar
  • ½ tablespoon rice vinegar
  • ⅛ teaspoon ground ginger
  • pinch of red pepper flakes
Instructions
  1. PREPARE CAULIFLOWER FRIED RICE:
  2. Chop head of cauliflower into florets and place in food processor. Pulse until it starts to resemble rice; set aside.
  3. Heat a large wok (or skillet) over medium heat and drizzle in sesame oil. Add onion and carrots and saute until tender, about 2 minutes.
  4. Meanwhile in a small bowl, whisk together soy sauce, brown sugar, rice vinegar, ginger and red pepper flakes; set aside.
  5. Slide veggie mixture to one side of the wok and add in the beaten egg, scrambling until cooked through and then incorporate with the veggies.
  6. Stir in cauliflower "rice" and pour the soy sauce over top, mixing well. Cook for an additional 3 to 4 minutes, until cauliflower is soft and tender.
  7. Top with green onions.
  8. PREPARE CRISPY CAULIFLOWER:
  9. Working in batches dredge the cauliflower florets in the flower, dip into the eggs, and coat in the breadcrumbs before frying them in oil heated to medium-high (350F) until golden brown and setting them aside on paper towels to drain.
  10. PREPARE HONEY LEMON SAUCE:
  11. Heat a pan over medium heat, add the mixture of the honey, lemon juice, soy sauce, broth, chill sauce, lemon zest, garlic, ginger and the mixture of the water and the corn starch and cook until the sauce thickens, about a minute, before adding the crispy cauliflower and tossing to coat. Sprinkle sesame seeds over the top and serve Immediately.

 


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