I have recently become obsessed with cauliflower rice. My kids don’t realize that its actually not ‘rice’ ✅ and we all get a dose of veggies and all the health benefits of this cruciferous vegetable. This week we received purple cauliflower in our organic produce box…my kids were even more impressed the ‘rice’ was purple. This recipe is super quick and easy to make and very delicious💜. Add shredded cooked chicken or beef and top with avocado to round out as a complete meal.
Cauliflower “Fried Rice”
• 1 medium head (about 24 oz) cauliflower, rinsed
• 1 tbsp sesame oil
• 2 egg whites
• 1 large egg
• pinch of salt
• cooking spray
• 1/2 small onion, diced fine
• 1/2 cup frozen peas and carrots
• 2 garlic cloves, minced
• 5 scallions, diced, whites and greens separated
• 3 tbsp soy sauce, or more to taste (Tamari for Gluten Free)
Remove the core and let the cauliflower dry completely. Coarsely chop into florets, then place half of the cauliflower in a food processor through the grater attachment (don’t have one, just pulse until the cauliflower is small and has the texture of rice or couscous – don’t over process or it will get mushy). Set aside and repeat with the remaining cauliflower.
Combine egg and egg whites in a small bowl and beat with a fork. Season with salt.
Heat a large saute pan or wok over medium heat and spray with oil. Add the eggs and cook, turning a few times until set; set aside.
Add the sesame oil and saute onions, scallion whites, peas and carrots and garlic about 3 to 4 minutes, or until soft.
Raise the heat to medium-high. Add the cauliflower “rice” to the saute pan along with soy sauce. Mix, cover and cook approximately 5 to 6 minutes, stirring frequently, until the cauliflower is slightly crispy on the outside but tender on the inside. Add the egg then remove from heat and mix in scallion greens.