Cauliflower Fried Rice, No Bake. Perfect for Hot Summer Dinners! (gluten-free, raw, vegan, paleo, grain-free)

Author Johnna


  • 1 Head fresh cauliflower
  • 2 1/3 cups fresh peas , fresh English peas or frozen peas (thawed)
  • 1 cup mung bean sprouts
  • 1/2 to 1 cup sunflower seeds , depending on how much crunch you like (shelled, raw or roasted)
  • 1/2 cup shredded carrots
  • 1/2 cup diced red pepper
  • 1/4 cup diced yellow onion
  • 1/4 cup fresh cilantro
  • 1- inch piece peeled ginger root
  • 2 cloves garlic
  • drizzle of sesame oil (toasted or plain) or other healthy oil of your choice
  • Bragg's aminos , coconut aminos or gluten-free soy sauce/Tamari
  • Sriracha or Gochujang (make sure it is gluten free)


  1. In bowl of food processor fitted with an "S" blade, add 1/2 head of cauliflower, broken into smaller pieces. Pulse until it has the texture of rice.
  2. Remove from the bowl of food processor and place in a large mixing bowl.
  3. Repeat with second half of cauliflower. Place that cauliflower "rice" in the large mixing bowl.
  4. Add the onion, cilantro, ginger root, garlic and drizzle of oil to the bowl of the food processor. Pulse until is has the consistency of a slightly chunky sauce.
  5. Remove from the bowl and place on top of the rice.
  6. Add the red pepper, sprouts, sunflower seeds, peas and carrots. Toss to combine.
  7. Serve with Bragg's aminos, coconut aminos or gluten-free soy sauce. Add a bit of Sriracha or gluten-free Gochujang if you like spice.

Recipe Notes

Additional notes about ingredients and tools I use are included in the blog post where this recipe is featured. I encourage you to read it, as there is more information there than I can include in a recipe. Thank you!