Cauliflower makes a great rice substitute. I like this recipe because it is EASY. It goes great with any Asian inspired dish, or is a perfect one pot meal when paired with a little leftover chicken or pork. I usually serve it alongside a green salad.
- 2 Tb coconut oil
- 1 head cauliflower
- 1 cup frozen mixed vegetables, such as peas, green beans and carrots*
- 1 bunch green onions, sliced
- 3 cloves garlic, minced
- optional- 1-2 cups leftover cooked chicken or pork, cut into bit sized pieces
- 1 tsp sesame oil
- 4 eggs
- 3 Tb gluten free tamari (for paleo and Whole 30, use coconut aminos)
- salt & pepper
*or substitute chopped vegetables of your choice, like fresh carrots, shitake mushrooms, white onion and/ or sugar snap peas
To prepare the cauliflower, break it into florets and feed it through a large food processor using the grating attachment.
Heat coconut oil in a large wok or dutch oven over medium-high heat. Add the vegetables, green onions and cauliflower and stir fry for 3-4 minutes until cauliflower gets tender. Then add garlic and season with s&p. If using, add leftover chicken or pork so it can rewarm.
Combine sesame oil with eggs in a bowl and whisk to combine. Push the cauliflower mixture to the sides of the wok to create an opening in the center. Add the eggs and scramble.
Toss mixture to combine, drizzle with tamari or coconut aminos, and mix again.
Enjoy! Easy, right? And the leftovers are delish.