Recipes and Cooking Indian Cauliflower Fried Rice 4.2 (20) 1 Reviews Versatile veggies among Indian cauliflower fried rice. Substitute shredded yellow squash or zucchini for the carrots and/or cut green beans for the peas. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on March 1, 2016 Print Share Share Tweet Pin Email Photo: Jason Donnelly Total Time: 35 mins Servings: 4 Yield: 8 cups Jump to Nutrition Facts Ingredients 1 medium head cauliflower (about 2 lb.), cored 2 tablespoon canola oil 1 teaspoon cumin seeds, crushed 1 clove garlic, minced 1 teaspoon garam masala 1 teaspoon grated fresh ginger* ½ teaspoon salt ½ teaspoon ground turmeric ¼ - ½ teaspoon cayenne pepper 12 ounce skinless, boneless chicken breasts or thighs, cut into bite-size strips 1 medium onion, cut into thin wedges 1 cup packaged shredded carrots 1 cup fresh or frozen peas ½ cup crunchy falafel-flavor chickpeas or chopped peanuts Snipped fresh cilantro Directions Break cauliflower into florets (about 8 cups). Place cauliflower in batches in a food processor. Cover and pulse each batch until crumbly and mixture resembles the texture of rice (about 6 cups). In an extra-large wok or skillet heat 1 Tbsp. of the oil over medium-high heat. Add cumin seeds; cook and stir 10 seconds. Add the next six ingredients (through cayenne); cook and stir 10 seconds. Add chicken. Cook and stir 3 to 4 minutes or until no longer pink (adding additional oil if necessary). Remove chicken from wok. Add remaining 1 Tbsp. oil to wok. Add onion, carrots, and peas; cook and stir 2 minutes. Add cauliflower; cook and stir 4 minutes more or until cauliflower is tender. Return chicken to wok; heat through. Top each serving with chickpeas and cilantro. *Tip If desired, substitute 1 tsp. purchased ginger paste for grated fresh ginger. Versatile Veggie Substitute shredded yellow squash or zucchini for the carrots and/or cut green beans for the peas. Print Nutrition Facts (per serving) 280 Calories 11g Fat 20g Carbs 26g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 4 Calories 280 % Daily Value * Total Fat 11g 14% Saturated Fat 1g 5% Cholesterol 62mg 21% Sodium 649mg 28% Total Carbohydrate 20g 7% Total Sugars 6g Protein 26g Vitamin C 59.1mg 296% Calcium 44mg 3% Iron 1.8mg 10% Potassium 633mg 13% Folate, total 82.8mcg Vitamin B-12 0.1mcg Vitamin B-6 0.8mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.