Cauliflower Pastami Fried Rice

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Baruch Hashem my kids enjoy eating vegetables. Seriously they do! They fight over who gets the last brussel sprout on Friday night and pile their plates high with green beans,  broccoli or whichever vegetable du jour is on the table. One major family favorite is cauliflower, I know that when I make it, I need to prepare an extra batch just for the kiddos to pick at before the meal, so when I found bags of cauliflower rice at the store, I knew that it would be a crowd pleaser!

You guys know by now that most (if not all) the food I cook takes minimal time with zero patchke involved. So even though this dish looks impressive and sounds fancy, it takes about 15 minutes from start to finish!

This recipe can be adapted by using any leftover meat, deli or chicken you have from Shabbos. In fact, the first time I made it I used leftover pulled beef (from my crockpot pulled beef recipe).

Cauliflower Pastrami Fried Rice
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Cauliflower Pastrami Fried Rice
Print Recipe
  • 2 bags Cauliflower Rice
  • 1 bag coleslaw mix
  • 10 oz sliced deli pastrami or any leftover meat
  • 1 TBSP Toasted Sesame Oil
  • 2 tsp minced fresh ginger
  • 2 TBSP Soy Sauce or Tamari for Gluten Free
  • juice of half a lime
  1. Heat the sesame oil in a large skillet
  2. Add minced ginger and saute just till fragrant
  3. Empty cauliflower rice into skillet and heat for about 3 minutes stirring to coat with sesame oil
  4. Add soy sauce and continue to stir till coated
  5. Add bag of coleslaw and sliced pastrami, cooking for a few minutes till cabbage softens a little
  6. Pour over lime juice, cook for another 2 minutes and serve fresh
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