Fried Cauliflower Rice with Spinach

Fried Cauliflower Rice with Spinach

Health Rating
Prep Cook Ready in Servings
10 min 15 min 25 min 3


1 medium head Cauliflower (cut into chunks)
3 spray (about 1/3 second) Cooking spray, vegetable oil
3 clove(s) Garlic (minced)
1 tsp minced Ginger root
1/2 medium pepper(s) Green bell pepper (seeded, diced)
1 tbsp Hot sauce (sriracha preferred)
1/2 medium pepper(s) Red bell pepper (seeded, diced)
3 tbsp Soy sauce, low sodium
1 bunch Spinach
1/2 tsp Turmeric, ground (for color)
2 cup Water
1/2 cup Yellow onion


In a food processor, chop up the cauliflower into rice-like size chunks. Set aside.

Dry tofu between paper towels, toss with the turmeric and set it in a bowl for later.

In a wok, bring your 2 cups of water to a boil and toss the kale in there, cooking for a few minutes. Drain the kale and set it aside to keep the tofu and cauliflower company.

In that same wok, heat up some cooking spray over medium high heat. Add the onions and cook them for a few moments until they start to become translucent. Add the garlic, cook another 30 seconds, and add the peppers. Cook another minute or so, refresh the cooking spray if needed, then add the turmeric-tofu crumbles. Toss everything about, letting the tofu fry a bit.

After tofu has fried enough, toss in the cauliflower rice and kale, soy sauce, and chili sauce. Keep tossing and letting everything fry for a few minutes. When the flavours are to your liking, take off the heat.

Serve and enjoy!

Nutrition Facts

Per Portion

Calories 135
Calories from fat 12.9
Calories from saturated fat 2.5
Total Fat 1.4 g
Saturated Fat 0.3 g
Trans Fat 0
Polyunsaturated Fat 0.3 g
Monounsaturated Fat 0.2 g
Cholesterol 0
Sodium 885 mg
Potassium 1398 mg
Total Carbohydrate 21.7 g
Dietary Fiber 7.2 g
Sugars 7.2 g
Protein 8.8 g

Dietary servings

Per Portion

Vegetables 8.1

Energy sources

About Contact Us
Meal Garden, 326 1/2 Bloor Street West, Unit 4, Toronto, Ontario, M5S 1W5, Canada