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Cauliflower Fried Rice & Pork Bowls


A lightened-up version of flavorful fried rice, all served in a fabulous one-dish-dinner. Serve with protein on top for a main dish, or without for a side.


  • 2 1/2 teaspoons olive oil, divided
  • 2/3 cup diced onion
  • 1/2 red bell pepper, diced
  • 2 teaspoons minced fresh ginger
  • 23 cloves garlic, minced or pressed
  • 4 cups crumbled cauliflower
  • 1 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 2 cups bagged coleslaw cabbage mix
  • 34 tablespoons chopped green onion
  • 34 tablespoons chopped cilantro
  • Optional: Shredded Kalua Pork


  1. Heat an extra large saute pan to medium heat. Add 1 1/2 teaspoons olive oil and swirl to coat pan. Add onion and bell pepper and cook for 4-5 minutes, until tender. Add both ginger and garlic and saute about 1 minute, until fragrant.
  2. Drizzle in remaining 1 teaspoon of olive oil and add cauliflower. Increase heat by just a bit and toss to cook until tender, about 3-4 minutes. Move mixture to one side of pan and add shredded cabbage mix to the other side. (I often give the cabbage a spray of nonstick spray, which helps it cook and brown better- or an extra drizzle of olive oil.) Cook for about 2 minutes until just wilted and slightly brown on edges.
  3. Turn heat off and mix everything together. Stir in green onion and cilantro. Taste, and season with additional salt and pepper if needed.
  4. Divide into servings and top with pork if desired.
  5. Yields: 2-3 large main dish servings or 4-6 side dishes.