The flavor base of this cauliflower "fried rice" with quail eggs and pistachio consists of bell pepper, carrot and celery sauteed in butter and olive oil. The colors are beautiful, the flavors are amazing and the texture will not fail to excite the taste buds. It's ovo-lacto vegetarian and keto diet friendly too if those two terms are important to you.

Cauliflower "Fried Rice" With Quail Eggs and Pistachio

Course Main Course
Cuisine International
Keyword Ketogenic, Meatless
Prep Time 10 minutes
Cook Time 11 minutes
Total Time 21 minutes
Servings 2
Author Connie Veneracion


  • 1 tablespoon olive oil
  • 2 tablespoons butter
  • 1/4 cup chopped bell pepper
  • 1/4 cup chopped carrot
  • 1/4 cup chopped celery
  • herb salt (Mediterranean blend) to taste (plain salt will do but the dish will not be as tasty)
  • freshly ground black pepper to taste
  • 1 and 1/2 cups chopped cauliflower
  • 6 to 8 baby tomatoes quartered
  • 10 quail eggs hard-boiled and shelled
  • 2 to 3 tablespoons toasted pistachio nuts coarsely chopped
  • snipped cilantro to garnish (optional)


  • Over medium-low heat, melt the butter with the olive oil in a frying pan.
  • Spread the bell pepper, carrot and celery on the bottom of the frying pan. Sprinkle with herb salt and pepper. Cook for a minute, stir occasionally, until softened. The process should take about five minutes.
  • Stir in the chopped cauliflower. Sprinkle in a little water. Season with more salt and pepper.
  • Cover the pan and let the cauliflower cook in the steam.
  • Toss in the baby tomatoes, quail eggs and half of the pistachio nuts. Continue cooking until the tomatoes and eggs are heated through.
  • Off the heat, taste and add more herb salt and pepper, if needed.
  • Serve the cauliflower fried rice topped with the remaining pistachio nuts and, optionally, some snipped cilantro.