Cauliflower Nasi Goreng (Low Carb Version)

Cauliflower nasi goreng is a low carb version of the Indonesian fried rice dish, made by swapping cooked rice for finely chopped cauliflower. The seasoning still relies on kecap manis, garlic, chili and shallot, so the overall flavor still reads clearly as nasi goreng, even without the rice (which is, after all, the main component in the classic dish!)

I’ve made this a few times and found that the key is moisture control. If the pan isn’t hot enough, it steams instead of frying.

The first time, I added the cauliflower too early and it released water into the pan, which dulled the flavor and softened everything too much.

Cooking it hot and fast fixes that and keeps the texture closer to fried rice than cauliflower mush!

What This Dish Is

This is a cauliflower-based version of Indonesian nasi goreng. It keeps the same core seasoning and toppings, but replaces the rice with cauliflower to reduce carbs.

It’s not traditional, but still pretty good!

Although nasi goreng is originally Indonesian, it’s widely eaten across Malaysia as well. You might like to try my Malaysian nasi goreng as well. Or have a look at these Malaysian Recipes.

What It Tastes Like

The nasi goreng sauce brings a mix of sweet soy, garlic and chili. The cauliflower picks up those flavors quickly, so each bite still has the same seasoning you’d expect from nasi goreng.

The texture is softer than rice but still works if you don’t overcook it.

Key Ingredients

• Cauliflower: Finely chopped or pulsed into rice-sized pieces. Avoid over-processing or it gets mushy and better suited to cauliflower soup.
• Kecap manis: Sweet soy sauce that gives the dish its signature depth and slight sweetness. It’s a bit sugary for strict keto, but I still use a small amount for the flavor.
• Garlic and shallot: Form the base of the flavor. Cook them until fragrant before adding anything else.
• Chili: Adds heat and sharpness. Adjust depending on how spicy you want it.
• Egg: Scrambled into the dish for richness and texture.

How to Make Cauliflower Nasi Goreng

Heat oil in a pan and cook garlic, shallot and chili until fragrant. Add protein if using and cook through. Push everything to one side and scramble the egg.

Add the cauliflower and cook over high heat, stirring constantly so it doesn’t steam. Once it softens slightly, stir in kecap manis and toss everything together. Serve immediately.

If you’re looking for another low carb option, this sukiyaki uses shirataki noodles, which are very low in carbs.

Tips for Best Results

• Cook over high heat: This keeps the cauliflower from releasing too much water.
• Add sauce at the end: Adding it too early makes the mixture wet.
• Don’t overcrowd the pan: Too much at once traps steam and softens the texture.

Variations and Substitutions

Different protein options: Chicken, shrimp or tofu all work.
Lower sweetness: Reduce kecap manis slightly or mix with regular soy sauce.
Extra vegetables: Add cabbage or green beans for more texture.

How to Store

Store: Store leftovers, covered and refrigerated, for up to 3 days.
Freeze: I wouldn’t freeze it because the texture won’t be as good after thawing.
Reheat: Use a hot pan to bring back some texture. Microwaving makes it softer, so I recommend the hot pan option.

Victoria Haneveer

Cauliflower Nasi Goreng - Low Carb

This low carb take on traditional nasi goreng uses cauliflower instead of rice, and boasts egg, vegetables, meat, seafood and authentic Indonesian spices to offer a wonderful, aromatic flavor that keto eaters will just love.

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Prep Time 15 minutes mins

Cook Time 15 minutes mins

Total Time 30 minutes mins

Servings: 2

Course: Main Dish

Cuisine: Indonesian

Ingredients Method Notes

Ingredients

 

• 2 teaspoons oil
• 8 chopped peeled medium shrimp
• Salt, to taste
• 2 finely diced chicken thigh filets
• ½ peeled, sliced white onion
• 1 small cauliflower, in florets
• 1 minced garlic clove
• 1 peeled, diced carrot
• 2 tablespoons Sambal Oelek (Indonesian chili sauce)
• ½ tablespoon sugar-free syrup or sweetener to taste
• 3 tablespoons tamari or soy sauce
• 1 teaspoon Asian fish sauce
• ½ teaspoon sesame oil (optional)
• 2 eggs
• Cilantro (fresh coriander) for garnish

For the Low Carb Satay Sauce

• 4 tablespoons sugar-free peanut butter
• 4 tablespoons soy sauce
• 4 tablespoons sugar-free 'honey' (I like this vegan honey)

Optional Ingredients, to Serve

• Mixed chopped pickles
• Crispy fried shallots
• Shrimp crackers (not low carb but so good!)
• Tomato wedges
• Finely sliced cucumber

Method

 

1. 'Rice' the cauliflower in a food processor until it's rice texture.
2. If you don't have a food processor, use the large holes on a cheese grater.
3. Heat a wok over a high heat and add a teaspoon of oil.
4. Add the shrimp, seasoned with some salt, and stir fry for 1 1/2 half minutes.
5. Transfer to a plate.
6. Next add the chicken and stir fry over a high heat for a few minutes, stirring frequently.
7. Transfer to the plate with the shrimp.
8. Add another teaspoon of oil, keeping the heat quite high.
9. Stir fry the onion for 2 minutes.
10. Add the cauliflower, garlic, carrot, sambal, honey substitute or sweetener, tamari or soy sauce, and fish sauce.
11. Add sesame oil too if liked.
12. Cook, stirring, for 30 seconds then the cooked shrimp and chicken back.
13. Cook, stirring often, for about 2 minutes.
14. Heat a little oil in another pan and fry 2 eggs until the whites are firm but the yolks are still soft.
15. Combine the ingredients to make satay sauce (this is optional but yummy).
16. Serve the nasi goreng topped with the eggs and some cilantro.
17. Add the satay sauce, pickles, shallots, shrimp crackers tomato, and/or cucumber if using.

Notes

• Blackberry Patch Sugar Free Honey Flavored Syrup, on Amazon
• Sambal Oelek Chili Sauce, on Amazon

If you can't find sugar-free 'honey' you can use regular honey. Just remember to count the carbs in the finished dish.