Dirty Cauliflower Rice
- 1 small head orange cauliflower
- 2 tablespoons olive oil
- 1 small red onion, diced
- ½ green bell pepper, diced
- 2 stalks celery, diced
- 2 cloves garlic, minced
- 1 teaspoon chili powder
- 1 teaspoon smoked paprika
- 1 teaspoon dried thyme
- 1 tablespoon soy sauce
- 1 cup minced toasted walnuts
- ½ teaspoon salt
- ½ teaspoon ground black pepper
- 2 scallions, thinly sliced (optional)
- Start by ricing the cauliflower so that it’s ready to go, since the rest of this recipe comes together in a flash. Cut the cauliflower into manageable florets toss the pieces into your food processor with the “s” blade attachment. Pulse until everything is broken down to a crumbly, grain-like consistency. Transfer to a clean kitchen towel or paper towel, pressing to remove excess moisture.
- Heat oil in a skillet over medium heat. Sauté onion, bell pepper, and celery until lightly browned, 6 to 7 minutes; add garlic and continue cooking until the whole mixture is highly aromatic, another 5 minutes.
- Sprinkle in the chili powder, paprika, and thyme; add riced cauliflower and stir. Drizzle with soy sauce, scraping the bottom of the pan thoroughly with your spatula to make sure all those delicious caramelized vegetables are incorporated. Cook until the cauliflower is tender, 5 to 8 minutes longer.
- Stir in chopped walnuts; season with salt and pepper. Top with scallions and serve immediately.
Don't have all of the spices on hand? Pick up a creole spice blend and use instead of the chili powder, paprika and thyme. The cauliflower rice is best consumed the day it was made, but you can reheat leftovers the next day with a fried egg for a savory breakfast or lunch.
What others are saying
Laura Griffin says:
The walnuts were the perfect ground meat substitute for the vegan dirty rice! So delicious! If you can't find the orange cauliflower, don't fret. It will still turn out amazing. I used regular cauliflower, and loved it.
Greg Jones says:
I'm a huge fan of dirty rice, being from the south, but I must admit this cauliflower and walnut vegan version was actually really good. I love the onion, celery, and bell peppers, they're a Cajun necessity. The thyme, paprika, and chili powder were also fantastic. I'm not even a vegetarian, but can appreciate this dish. Well done!
Monica Allen says:
I'm usually a purist when it comes to southern food, especially New Orleans Creole and Cajun food. With that said, this recipe wasn't bad. I left out the walnuts and soy sauce, and added ground beef, but I actually like the way the cauliflower rice turned out. Not bad!
Steven Gomes says:
Used our favorite Creole spice blend and sweet potato rice instead of cauliflower rice. This vegan version was pretty good, but I think adding tofu or another meat substitute like seitan crumbles would make it better.
Kaylee Adams says:
I didn't really pick up any dirty rice llavors, but this was a delicious recipe none the less. I made the mistake of using cayenne pepper too and it was really spicy. I think the cauliflower absorbs a lot of the spices you use, so don't overdo it.
Deidra Hudson says:
I used a Cajun spice that had thyme and chili powder in it and used cashews & walnuts. I also used coconut liquid amino instead of soy It turned out really good! I can see using this as substitute for grits and spicy rice. My husband said it was tasty!
Bill Austin says:
After a recent visit to the Big Easy I was having a jonesing for some good ole dirty rice but the wife has me watching my carb intake. I came across this recipe and immediately fell in love. This dish gives me all the flavors and spices of the Nawlins dirty rice but without the extra carbs.