Cauliflower Fried Rice

Cauliflower Fried Rice

Serves 4

INGREDIENTS:

• 1 tablespoon + 1 teaspoon sesame oil
• 2 eggs
• 1 small head of cauliflower
• 1/2 cup frozen mixed vegetables
• 2 green onions, minced
• 3 cloves garlic, minced
• salt and pepper
• 3 tablespoons Tamari or Bragg's Liquid Aminos (or Low Sodium Soy Sauce - non-gluten free)

INSTRUCTIONS:

• Combine 1 teaspoon sesame oil with eggs in a bowl then wisk to combine and set aside.
• Chop the cauliflower head into big chunks then send through a food processor fitted with the grating attachment.  Alternatively you could grate the cauliflower on a box grater.  Measure out 4 cups grated cauliflower then save the rest for another use.
• Heat remaining 1 tablespoon sesame oil in a wok or large nonstick skillet over med-high to high heat.
• Add the cauliflower, green onions and frozen mixed vegetables then stir fry until cauliflower is just beginning to turn tender (about 3-4 minutes).  DO NOT OVER COOK.
• Add garlic, season with salt and pepper and continue to stir fry until garlic is fragrant about 30 seconds or so.
• Push mixture to the sides of the pan to create an opening in the center and add the eggs and scramble.
• Once eggs are almost totally cooked toss mixture to combine.
• Drizzle in the Tamari and mix again to combine.
• Serve immediately.