Cauliflower "Fried Rice"
I LOVE fried rice, and often make my own fried rice at home with brown rice which is delicious. But sometimes when I want to cut down on my carbs, I opt for cauliflower rice.
Dovetailing Tip: Prepare an extra head of cauliflower and process as below. Save to make Creamy Mashed Cauliflower for Meal 2.
|1||medium head (about 24 oz) cauliflower, rinsed|
|1 tablespoon||sesame oil|
|pinch of salt|
|1/2||small onion, diced fine|
|1/2 cup||frozen peas and carrot|
|2||garlic cloves, minced|
|5||scallion, diced, whites and greens separated|
|3 tablespoons||soy sauces, 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 and 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.