cooking · Dinner

Fried Cauliflower “Rice” and Spicy Cream Cheese Ragoons

I got inspired by a couple of recipes I had seen for making fried rice with grated cauliflower instead of rice. I figured at worst I was out for a head of it so why not have fun trying. That is my take on trying new things honestly – the worst is I fail and waste $2-10 and 99% of the time it is great. And this did work – so well I’d eat it over rice any day. I am going to try it in other recipes as well and see how it works. The cream cheese rangoons are based on crab ones, just minus the seafood! I had half a package of wonton wrappers to use up, it complimented dinner nicely.

Fried Cauliflower “Rice”


  • 2 Tbsp vegetable oil
  • 1 head cauliflower, green parts discarded
  • 8 ounces mushrooms, trimmed and thinly sliced
  • 6 green onions, trimmed to half green and whites, sliced thinly
  • 1 large onion, peeled and diced
  • 1 tsp garlic, minced (2 cloves)
  • 1 tsp ginger, minced or grated
  • 3 Tbsp lower sodium soy sauce
  • 1 Tbsp sesame oil
  • 1 cup frozen green peas (unsalted preferably)
  • 1 cup liquid egg substitute or 4 large eggs


Put a box grater in a large mixing bowl, grate the cauliflower, discarding any hard core parts (they don’t grate well). You will have about 6 cups grated for an average head.

Heat a large skillet or wok over medium-high heat (about 8), add the oil, mushrooms and onion, cook for 5 minutes, stirring often.

Turn up to 9 (just below high), add the cauliflower, green onions, garlic and ginger, cook for about 10 minutes, stirring/tossing constantly.

Meanwhile heat a small frypan over medium, add a little oil and the eggs, scramble until nearly done, take off the heat.

Add the eggs, soy sauce and sesame oil, toss to coat with the cauliflower. Add in the peas and stir fry for another minute.

Take off the heat and serve immediately.

Spicy Cream Cheese Ragoons


  • 24 wonton wrappers
  • 4 ounces light cream cheese (half a brick)
  • 2 Tbsp sweet chili sauce
  • 1 Tbsp lower sodium soy sauce
  • 3 green onions, whites trimmed and top half greens discarded, thinly sliced
  • 1 tsp ginger, minced or grated
  • Additional Sweet Chili sauce for dipping


Preheat the oven to 400°, line a large baking sheet with foil, liberally spray with cooking spray.

Mix the filling together until smooth. Lay out the wrappers, drop 1 teaspoon per wrapper in the middle. Fill a small bowl with water, dip a clean finger in it, wet two side of each wrapper, fold over into a triangle, pressing to seal.

Place on the baking sheet and spray the tops of the wrappers with more cooking spray.

Bake for 10 to 14 minutes, until golden brown. It is normal for filling to burst on some, let cool for a couple of minutes and then serve.

Serves 4.


2 thoughts on “Fried Cauliflower “Rice” and Spicy Cream Cheese Ragoons

  1. The things you are coming up with avec wanton wrappers is awesome! So creative given all the diversity. Thanks again for great ideas! G @ Caramelize Life

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