Recipe: Nigerian Twist on Cauliflower Rice – Fried ‘Rice’

My first Nigerian recipe, using cauliflower rice is here –> Cauliflower Jollof Rice. If you’re wondering why I’m posting these Nigerian style cauliflower rice recipes, read THIS post about the Fitter Food book (Buy it here:

This was just as easy to make as the Jollof ‘Rice’

Half a cauliflower
2 cups of mixed vegetables
4 sausages (Ideally I’d have used liver but I didn’t have any at home, same excuse from the previous recipe!)
1 tablespoon of coconut oil
1/2 an onion, diced (optional)
Seasoning (Curry, Mixed Herbs and Ginger)

1. Wash the cauliflower and remove the leaves and stalk.
2. Grate with a grater with large holes (this helps give it a better rice like texture).

3. Wash and steam the mixed vegetables (add some salt to taste). Dice the liver (sausages).
4. Heat the coconut oil in a pan. Add the diced meat and pan fry till it’s brown on the outside, and almost cooked on the inside.
5. Add the mixed vegetables and seasoning and stir fry for 1 minute.
6. Add the cauliflower and stir fry for 5 minutes.
7. It’s ready!
This can serve 1 person with a large appetite (*cough* ME) or 2 people with smaller appetites. Your choice :)
Have you tried any cauliflower rice recipes? Tell me!

6 thoughts on “Recipe: Nigerian Twist on Cauliflower Rice – Fried ‘Rice’

  1. Anonymous

    Hi adura I visit чυя blog everyday and I even go 2 чυя previous blogs n video.buh d problem is I ve no time ryt now buh hopin to start everything ☞ do in june.pls I nid support and encouragement.

  2. Adura O.


    The next one should start at the end of June/early July. I’ll keep you updated. Send me an email so I can notify you when the date is confirmed.


  3. DG

    Tried this tonight. My grater is absolutely fake so grating the cauliflower didn’t work. Had to settle for dicing it into smsll pieces with a knife, which only took a few minutes anyway. And the results were still amazing. Yum! Absolutely delicious and filling, and so quick and easy. If I can find a way to get cauliflower regularly (it’s like gold where I live), I will probably make this a staple. Thanks for the recipe, Adura.


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