Here’s the key to cauliflower “rice” … don’t call it rice. These paleo hacks always disappoint me when I so just want a bowl of the real thing and can’t have it. The thing is, I will never be 100% paleo 100% of the time, and I’d rather just stick it out for a few weeks and then enjoy the real thing every now and then as opposed to pretending I’m enjoying something that is good, but clearly not rice. There I said it.
So, having said all that, here’s the recipe I cribbed for the “rice”, which henceforth I shall be calling shredded cauliflower. The real key is to season the heck out of it. Let it cook for many more minutes than you think, as cauliflower, I’ve learned this week, holds a lot of water. Let that steam out.

Now, here’s the basic instructions for how I do the stir fry (in the pic above you can see the cauliflower peeking out). This is one of the dishes I’ve been doing forever. Hard to mess up, but I have messed up before. I can’t give you exact directions, I play everything by ear, every time. There is an order of tasks I do every time, though, which I’ll go through here.
First, marinate the chicken pieces. I used coconut aminos, grated ginger, salt and garlic, and a dash of sesame oil. I let it chill for the time it take me to chop up the veggies.
Use a wok. Cook the chicken first, set aside, wipe down the wok, add more oil for the veggies. Seasoning the oil is the same: garlic and ginger.
Start with sautéing the onions. Then, add in the veggies in order by how long it takes for them to cook, so I add broccoli and carrots in early, and mushrooms last. I add in the chicken near the end, and add a little but not a lot of aminos into the wok itself. I tend to keep it light in seasoning, though. Husband often adds teriyaki sauce to his mixture, and we’re both happy.
It was weird for some reason, sitting down to this meal, without a grain in site. I honestly felt like something was missing. The stir fry over the shredded cauliflower was a good combo. It just wasn’t, you know, rice.