Photo of Cauliflower fried rice by WW

Cauliflower fried rice

SmartPoints® value per serving
Total Time
30 min
20 min
10 min



1 medium, broken into florets

peanut oil

1 tbs


2 medium, lightly beaten

green prawns

24 individual, peeled, deveined, tails intact


3 clove(s), crushed

green shallot(s)

4 individual, thinly sliced

extra lean pork sausage

1 thin, thinly sliced

ground turmeric

1½ tsp

frozen green peas

1 cup(s), (120g), thawed

snow peas

150 g, trimmed, sliced diagonally

soy sauce

1 tbs

fresh red chilli

1 whole, deseeded, finely chopped


  1. Process the cauliflower in a food processor, in batches, until it resembles rice.
  2. Heat half a teaspoon of oil in a wok over high heat. Pour in half the egg, swirling the wok to cover the pan. Cook for 1 minute or until set. Turn onto a clean board. Roll up tightly and thinly slice. Repeat with another half teaspoon of oil and the remaining egg.
  3. Heat 1 teaspoon of the remaining oil in the wok over high heat. Stir-fry the prawns, garlic and half the shallot for 3 minutes or until the prawns change colour. Transfer to a plate.
  4. Heat the remaining oil in the wok over high heat. Stir-fry the sausage for 1 minute or until crisp. Add the cauliflower, turmeric, peas and snowpeas, and stir-fry for 3 minutes or until warmed through. Return the prawn mixture to the wok with the soy sauce and stir-fry until hot. Serve topped with the omelette, chilli and remaining shallot.


SERVING SUGGESTION: Add steamed Asian greens, to serve. TIP: To avoid over-processing the cauliflower, do it in small batches for 5 seconds at a time. Transfer the cauliflower pieces to a bowl and return any big pieces to the food processor to be processed again. VARIATION: Swap sausage for 125g short-cut bacon (chopped).

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