Cauliflower ‘Fried Rice’
This experiment began when my daughter’s school called to say she was running a low grade temperature and needed to come back home. My husband was nice enough to take off work, so I could get loose ends at my job tied up. (The school nurse told us she would have to be out of school the next day. Kids have to be fever free for 24 hours to return)
Our daughter slept and barely moved for a day. Knowing I would have the next day with her, and how tired she was the day before, I thought of it as an opportunity to make a new recipe or two. I didn’t prepare for her to be fever free by 9am and a ball full of energy! I’m so glad she has recovered, but man did she have some energy stored!
I work full time, as does my husband, so most meals are prepared in 20-30 minutes. This took a little longer simply because we lack the tools to make it a speedy process. We have a small (very awesome) food processor and a single serve (not so awesome) blender. All in all this took about 45 minutes, but ‘ricing’ the cauliflower took the longest.
I promise, if a recipe is a dud it will not be on this blog. These are tried and true, which is also why there are gaps sometimes.
This shockingly tastes like fried rice. And re-heats amazingly well. Sometimes the clouds part and something truly awesome like cauliflower fried rice is born.
1 head of cauliflower
1 bag of frozen veggies (We used peas and carrots. You can use any vegetables. Mushrooms, bell peppers, cabbage, etc)
2 cloves of garlic, diced
1 onion, diced
4 Tbsp Bragg’s liquid aminos (found by the vinegars)
1 Tbsp extra virgin olive oil
1 tsp coconut oil
½ tsp sea salt
½ tsp pepper
-Note- 2 chicken breasts were prepared before this. Sautéed in extra virgin olive oil with sea salt and pepper. I diced the cooked chicken breasts into cubes and tossed with 2 Tbsp. liquid aminos.
Wash the cauliflower well and the break it into small sections
Place small sections in your food processor or blender and pulse until all sections are ‘rice.
Add the extra virgin olive oil and warm the skillet over medium heat
Add the onion and garlic and sauté
Next add the cauliflower, veggies and liquid aminos
Cook until the cauliflower is soft and the veggies are warmed through (about 7 minutes)
While this is happening, warm another skillet with 1 tsp coconut oil
Crack 2 eggs and scramble
Add the scrambled eggs to the cauliflower mixture and mix well
Remove from heat and add in the chicken or keep it separate
(I keep mine separate so I can measure my red container for the Fix)
Feeds 2 hungry adults with leftovers