Alkaline Recipe #221: Alkaline Cauliflower Fried Rice (Anti-Inflammatory)

cauliflower rice
Article by ross

Alkaline, Anti-Inflamatory Cauliflower Fried Rice with Turmeric, Ginger & Kale!

Oh boy, this recipe is a massive win. Fresh, so many different textures, massive depth of flavour and of course – alkaline, antioxidant-rich and anti-inflammatory. It ticks every box of my Triple A. Winner!

And more than that, this is a superb recipe to make in bulk, and have for your healthy lunch at WORK. It will keep in the fridge all week, so you can simply grab and go. Works great on it’s own, warm or cold, or as a base for other dishes too – you can top with oily fish, a stir fry, curry, or even just a big pile of roast veggies.

If you want to bulk it out as a cold salad, I also love to chop in a heap of spinach and tomatoes – works brilliantly.

Enjoy!

Alkaline, Anti-Inflamatory Cauliflower Fried Rice with Turmeric, Ginger & Kale!

Serves 4

Ingredients

1 large cauliflower
1/2 bunch of kale (any variety, but I love tuscan kale for this recipe)
1 tbsp coconut oil
1 zucchini (courgette)
1 inch fresh root ginger
1 inch fresh root turmeric
1 bunch of coriander
1/2 bunch parsley (any variety)
1 bunch mint
1 lime
4 spring onions
2 handfuls almonds
1 tbsp tamari soy sauce or Bragg Liquid Aminos

Optional:
1 green chilli
Instead of fresh turmeric & ginger, use 1 tsp of each powdered

Instructions

  1. Start by making the cauliflower rice – this is really simple – just break the cauli up into small florets and chuck into your blender or food processor and pulse until it’s like rice. If you don’t have the blender, you can just grate it and get a very similar effect.
  2. Now is veggie prep time, so thinly slice your kale, quarter and then thinly slice the courgette (zucchini) and roughly chop all of your herbs (discard the mint and parsley stems, but keep the coriander stems)
  3. Next, prepare your ginger and turmeric – firstly by peeling them (for easy peeling, just scrape the back of a spoon over the ginger/turmeric – sweet!) and then grate them into a large pan with the coconut oil.
  4. As this starts to warm, stir the coriander, mint and parsley into the mix too including the coriander stems.
  5. After 30 seconds, stir in the cauliflower and then the kale
  6. After another 2-3 minutes, add the spring onions and the rest of the herbs, the tamari/Bragg and stir through – and then remove from the heat – the total cooking time for all of this so far should be under 5 minutes – you don’t want anything going too soft!
  7. Now roughly chop the almonds and stir these through, season to taste and add lime juice as per your preference

Finally, enjoy!

Ross

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Alkaline Recipe #221: Alkaline Cauliflower Fried Rice (Anti-Inflammatory)
Serves 4
Oh boy, this recipe is a massive win. Fresh, so many different textures, massive depth of flavour and of course – alkaline, antioxidant-rich and anti-inflammatory. It ticks every box of my Triple A. Winner!
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Prep Time
5 min
Cook Time
5 min
Total Time
10 min
Prep Time
5 min
Cook Time
5 min
Total Time
10 min
Ingredients
  1. 1 large cauliflower
  2. 1/2 bunch of kale (any variety, but I love tuscan kale for this recipe)
  3. 1 tbsp coconut oil
  4. 1 zucchini (courgette)
  5. 1 inch fresh root ginger
  6. 1 inch fresh root turmeric
  7. 1 bunch of coriander
  8. 1/2 bunch parsley (any variety)
  9. 1 bunch mint
  10. 1 lime
  11. 4 spring onions
  12. 2 handfuls almonds
  13. 1 tbsp tamari soy sauce or Bragg Liquid Aminos
Optional
  1. 1 green chilli
  2. Instead of fresh turmeric & ginger, use 1 tsp of each powdered
Instructions
  1. Start by making the cauliflower rice – this is really simple – just break the cauli up into small florets and chuck into your blender or food processor and pulse until it’s like rice. If you don’t have the blender, you can just grate it and get a very similar effect.
  2. Now is veggie prep time, so thinly slice your kale, quarter and then thinly slice the courgette (zucchini) and roughly chop all of your herbs (discard the basil and parsley stems, but keep the coriander stems)
  3. Next, prepare your ginger and turmeric – firstly by peeling them (for easy peeling, just scrape the back of a spoon over the ginger/turmeric – sweet!) and then grate them into a large pan with the coconut oil.
  4. As this starts to warm, stir the coriander into the mix too including the stems.
  5. After 30 seconds, stir in the cauliflower and then the kale
  6. After another 2-3 minutes, add the spring onions and the rest of the herbs, the tamari/Bragg and stir through – and then remove from the heat – the total cooking time for all of this so far should be under 5 minutes – you don’t want anything going too soft!
  7. Now roughly chop the almonds and stir these through, season to taste and add lime juice as per your preference
Notes
  1. Keeps in the fridge for a week. Serve on it's own or with fish, some roast pumpkin, baked Mediterranean veggies or extra salad goodies.
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  1. Annie Reply

    Just making this, and notice a little discrepancy! Lol The recipe lists parsley, coriander, and mint in the ingredients list, but talks about parsley, basically, and coriander in the directions. Going to go with the mint tonight, but curious to know which one was really intended! 🙂

    • ross Reply

      Thanks Annie!

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