Hi loves!

BACK AGAIN. OBVS. This time, with this vegan cauliflower fried rice with browned onion & garlic, sautéed kale, brussels sprouts & celery! Since I already have a very typical Asian-Style cauliflower fried rice up on here (Cauliflower Fried Rice with Bell Pepper, White Onion & Cremini Mushrooms a.k.a. OKAY-But-Seriously-What-Can’t-You-Do-With-Cauliflower?), today I felt like adding a different spin to this one!

My goal here was to throw in as many greens as possible & to make them the focal point of the dish, second of course, to the cauliflower rice! So, there I was, standing in my fridge, literally (ok maybe not actually in it, but you know) & I came up with this fun combo of kale, brussels & celery! And I have to say, it’s a heck of a trio because of how it tastes, BUT MORE IMPORTANTLY, because of all the benefits these greens provide:

  • Kale strengthens immunity, lowers cholesterol, is heart healthy, rich in calcium & iron, may help improve sleep, contains tons of vitamin K & is anti-inflammatory!
  • Celery is anti-inflammatory, anti-fungal & contains antioxidants. It helps with digestion, lowers blood pressure & may prevent certain types of cancer!
  • Brussels sprouts are high in vitamin C, a great source of fibre, promote eye health, brain health & bone health and are anti-inflammatory!

Now, what makes this dish so great from a meal-prep standpoint?

  • It makes for the perfect side dish or base for a meal topped with some lean protein or plant-based deliciousness!
  • Simple, easy & quick to prepare with ingredients you most probably have on hand!
  • SCRUMPTIOUSLY DELISH!

There is just something about the way all these favours mesh together that makes this dish SUPER TASTY & FLAVOURFUL. Speaking of flavours, let’s talk ingredients!

My loves, YOU WILL NEED:

  • Coconut oil cooking spray;
  • 1 medium white onion, DICED;
  • 4-5 cloves of garlic, MINCED;
  • Two heaping handfuls of chopped kale;
  • 2-3 stalks of celery, CHOPPED;
  • 10-12 Brussels sprouts, CHOPPED REALLY FINELY;
  • 1 head of cauliflower, FLORETS CHOPPED & PROCESSED UNTIL A RICE TEXURE IS OBTAINED;
  • 2-3 tbsp. of Naked Coconuts coconut aminos;
  • 2-3 tbsp. of sugar-free & sodium-free organic rice vinegar;
  • A splash of pure organic maple syrup;
  • Sea salt & black pepper for seasoning;
  • 1 tsp. of minced onion;
  • 1 tsp. ground ginger;
  • 1/2 tsp. ground turmeric;
  • A few pinches of cayenne pepper;
  • OPTIONAL: Sriracha or red pepper flakes for some spice!

NOW, for that HOW-TO?

  • Spray a large deep skillet with coconut oil cooking spray & heat over medium-high heat.
  • Once heated, add in the garlic & onion & sauté until garlic is browned & fragrant & onions are beginning to cook through & get translucent, about 5 minutes;
  • While the garlic & onion are cooking, pulse your cauliflower florets in your food processor until a rice-like consistency & texture is obtained;
  • Once the garlic & onions are ready, add in the kale, celery & brussels & sauté for approximately 5 minutes more, until the kale turns darker green, begins to wilt, the celery begins to brown & the brussels are cooked through;

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  • NOW, remove the skillet from the heat (this is to prevent the cauliflower from overcooking when you add it in while you season the dish) & add in the cauliflower rice, coconut aminos, rice vinegar, maple syrup, black pepper, sea salt, minced onion, ginger, turmeric, cayenne & spice, if adding!

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  • DEVOUR!
    • Leftovers will keep well if sealed in an airtight container & refrigerated.

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