Cauliflower Fried Rice

Cauliflower Fried Rice

Serves 2 (as entrée) to 4 (as side)

Five Ingredients

1 head white cauliflower

2 eggs

3 T soy sauce

3 green onions

1 cup frozen veg blend (we use peas and carrots)

From the Pantry

2 T olive oil

2 garlic cloves, crushed

Thinly slice the green onions and separate the whites and dark green parts. Cut the cauliflower into quarters and remove any of the outer green leaves. Using a food processor or box grater, grate the florets down to the stalk and place in a large bowl.*

In a wok or large skillet over high heat, add 1 T of olive oil along with the cauliflower. Season with salt and pepper and stir fry for 5-7 minutes or until tender and slightly browned in areas. Make a hole in the center of the pan and add another T of olive oil. Add in the green onion whites and crushed garlic. Stir to combine and cook for 1 minute.

Add in the frozen veggies and soy sauce and stir to combine. Cook for 2-3 minutes and then make another hole in the center of the pan. Crack in the eggs and scramble. Once beginning to set, mix the eggs into the cauliflower thoroughly. Serve immediately garnished with the green onion greens.

*You can buy “riced” cauliflower in the frozen section of most grocery stores if you want to skip this step.