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Cauliflower Fried Rice with variations


*Proportions are just a guide – this is a free-lance recipe for you to create as you desire

  • 2-3 cups of grated organic cauliflower

  • 2-3 T fat of choice- pastured bacon fat is a good choice (cauliflower absorbs a lot of fat, so be generous)

  • Chopped organic vegetables – onion, kale, spinach, squash, eggplant, tomatoes, bell peppers or whatever you have in the refrigerator and sounds good

  • Cooked pastured/wild caught meat of your choice – bacon, ground beef, chicken, sausage, brats, shrimp, etc

  • 2-4 pastured eggs, depending on size and palate

  • Organic seasonings of your choice – see variations below


  1. Cut head of cauliflower into chunks that will fit into food processor. OK to use tender parts of stems.

  2. Grate in food processor using large hole grater blade

  3. Cook meat of choice

  4. Retain fat from cooking meat or add fat to large cast iron skillet.

  5. Add cauliflower, all other vegetables and seasonings-stir fry on medium heat until desired tenderness, adding small amounts water to steam the vegetables

  6. Add meat until heated

  7. Crack eggs into mixture and stir until eggs are scrambled into mixture

  8. Add topping as desired and serve hot



  • Mexican: garlic, cumin, chili powder, cilantro, lime juice. Meat – ground beef, chicken, or pork with tomatoes, pinto or black beans and corn in this dish, topped with salsa – makes a hearty meal

  • Breakfast: bacon, salt, pepper or Cajun seasoning, topped with cheese

  • Italian: garlic, basil, oregano, mozzarella cheese, Parmesan cheese

  • Asian: shrimp or chicken with garlic, soy sauce or coconut aminos

  • I also like to add turmeric to any of the variations for a healthy seasoning

Original recipe by Mary Williams


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