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Cauliflower Fried Rice, whole30 cauliflower rice, • whole30 recipes, veggie meals, the whole30 recipes, best whole30 recipes, whole30 diet recipes, whole30 meals, whole30 lunch ideas, whole30 recipes lunch

Whole30 Garlic Cauliflower Fried Rice Bowl

Print Recipe
Prep Time 15 mins
Cook Time 45 mins
Total Time 1 hr
Servings 4 servings
Calories 364


Garlic Cauliflower Fried Rice:

  • 6 cups frozen cauliflower rice thawed
  • 1 tsp ghee or oil
  • ½ cup diced onion
  • 2 Tbsp chopped garlic
  • ¼ cup vegetable broth
  • 2 Tbsp coconut aminos or soy sauce—just not while doing the Whole30!
  • ½ tsp garlic powder
  • ½ tsp salt

Butternut Squash:

  • drizzle of oil
  • 4 cups butternut squash spiralized noodles or cubes
  • salt & pepper to taste
  • smoked paprika to taste

Chicken Apple Sausage:

  • ½ tsp ghee or oil
  • 4 chicken apple sausages Whole30 approved variety

Bowl Assembly:

  • cooked cauliflower rice
  • sautéed squash noodles
  • charred sausage
  • 1 box 6oz fresh blueberries


To sauté butternut squash noodles:

  • Heat oil in a pan over medium heat and add butternut squash noodles. Season to taste and sauté until tender.
  • Or, if using butternut squash cubes: add cubes to a lined sheet pan. Toss with oil, salt, pepper, and paprika. Roast at 425°F (220°C) for 30 minutes.

To cook cauliflower fried rice:

  • In a saucepan over medium heat, melt ghee. Add onion and garlic and sauté until tender, about 5 minutes.
  • Add cauliflower rice and allow to soften, about 5 more minutes.
  • Pour in vegetable broth and coconut aminos, season with garlic powder and salt, and stir to integrate.
  • Cover and cook 8-10 minutes, stirring occasionally, until cooked through and liquid is gone.

To char chicken apple sausage:

  • Slice chicken apple sausage into rounds and then halves.
  • In a skillet over medium-high heat, melt a bit of ghee and add sausage.
  • Cook over medium-high heat, turning sausage pieces after 1-2 minutes as they brown. Cook on both sides.

To assemble bowls:

  • Mix prepared cauliflower rice, squash noodles, sausage, and blueberries.
  • Distribute into meal prep containers and store for the week. (When ready to eat, I recommend serving with ½ of an avocado!)
  • Yields 4 servings.


Lasts 4-5 days in the fridge, or freeze for later.


Serving: 1bowl | Calories: 364kcal | Carbohydrates: 45g | Protein: 20g | Fat: 13g | Fiber: 10g | Sugar: 18g