It seems like all around the Internet, people are picking words for the year, not making resolutions. But I have to believe there are some of us out there who still set a few intentions for the next 365 days of our lives. If yours has anything to do with being/getting/staying healthy, allow me to introduce you to cauliflower fried rice.
As in, the vegetable I detest except in this one casserole.
And now in this fried rice. Because you pulse it in the food processor till it’s small and grainy, just like rice would be. Throw in some soy sauce, and maybe even chili oil if you’re feeling daring, and you won’t know that you’re eating cauliflower. Ali brought it for lunch one day and I had to run home and make it for myself.
To make cauliflower fried rice for 4, you will need:
- 1 head cauliflower
- 1/2 C frozen peas
- 1/2 C frozen corn
- 1/2 C shredded carrots
- 1/2 C edamame
- 3 cloves garlic, minced
- 1 small onion, small diced
- 1 T sesame oil (or vegetable oil)
- 1 tsp. chili oil, if you have it, and if you like a kick (you could also add some Sriracha at the end)
- 3 eggs, beaten
- 1/4 C reduced sodium soy sauce
Throw large chunks of cauliflower in food processor and pulse till you have pieces about the size of grains of rice.
In large skillet, heat oil(s), garlic, and onions over medium heat and cook till soft, about 3 minutes. Add frozen vegetables and cook another 3-4 minutes. Add beaten eggs, and stir gently till scrambled. Add cauliflower, and stir around till cooked through, 5-7 minutes. For me, the key to knowing when everything was cooked through was to pick a forkful out of the skillet and try it. Remove from heat, add soy sauce, and serve hot.
*A note – my husband really wanted to add shrimp to this