Cauliflower “Fried Rice”

Here we have Cauliflower "Fried Rice" served with some local tomatoes
and simple sauteed chicken tenders.

Yield: 4 servings

Recipe from Skinny Taste Fast & Slow

Husband-Tested in Alice’s Kitchen

If you are looking to cut some carbs and add more veggies to your diet, give this recipe a go. We thought it tasted surprisingly like “real” fried rice. I served it with a couple of chicken tenders and local tomatoes.  This meal was quite satisfying for a weeknight.

1 medium head cauliflower

Cooking spray

2 large eggs

Pinch of kosher salt

1 Tablespoon toasted sesame oil

½ small onion, finely chopped

5 scallions, chopped

½ cup frozen peas and carrots

2 cloves garlic, minced

**¼ cup reduced-sodium soy sauce (I thought this seemed a bit much.  Next time I’ll begin with 2 Tablespoons and add more if needed.)

Remove and discard core of the cauliflower.  Coarsely chop it into florets, then place half of them in a food processor.  Pulse just until the cauliflower resembles grains of rice (do not over process or it will get mushy.)  Set aside and repeat with the remaining cauliflower.

Heat a large nonstick pan or wok over medium heat and spray it with oil.  In a small bowl, beat the eggs with the salt.  Pour the eggs into the pan and cook, turning a few times, until set, about 1 minute or so. Transfer to a plate.

To the same pan, add the sesame oil, onion, scallions, peas and carrots and garlic.  Cook, stirring, until just soft.  Increase the heat to medium-high.  Add the cauliflower “rice” and soy sauce.  Stir, cover, and cook, stirring frequently, until the cauliflower is slightly crispy on the outside but tender on the inside, about 5 minutes.  Add the egg, remove the pan from the heat.  Serve.

Nutritional Info per 1¼ cup Serving:  138 calories; 6 g fat; 1.5 g saturated fat; 93 mg cholesterol; 15 g carbohydrates; 5.5 g fiber; 8 g protein; 6 g sugars; 653 mg sodium (this would be less if you use less soy sauce.)