Cauliflower Fried Rice

Take a traditional takeout favorite and power it up with all the benefits of cauliflower. A cruciferous vegetable, cauliflower is loaded with cancer-fighting sulforaphane, which has also been found to improve blood pressure and kidney function. Rich in vitamins, fiber, and antioxidants, cauliflower transforms a traditionally high-calorie indulgence into a nutrient-rich guilt free pleasure.

Ingredients

• 3 cups organic cauliflower rice (see instructions below)
• 2 Tbsp cold-pressed sesame oil
• 1 small organic onion, chopped
• ½ cup organic peas
• ½ cup organic diced carrots
• 2 free-range eggs
• 2-3 Tbsp organic coconut aminos
• ½ tsp sea salt
• Organic chopped green onions

Cauliflower “Rice”

1. Chop a head of organic cauliflower into pieces and place in food processor in batches.
2. Process until the cauliflower is evenly chopped and the size and texture of rice.
3. Spread onto a baking sheet and bake at 425 for 15 minutes, stirring once or twice.
4. Save in the refrigerator or freeze until needed. (Can be used in almost any dish that calls for rice.)

Preparation

1. Heat a large skillet and add oil, onions, peas and carrots and cook until tender.
2. Beat the eggs slightly and pour into skillet, scraping with a spatula and breaking into small pieces as it cooks.
3. Once it’s cooked, stir together the vegetables and the eggs.
4. Stir in the prepared cauliflower rice, sea salt and coconut aminos, stirring and cooking until hot and well-blended.
5. Top with green onions and serve.

Nutrition Facts*

* Nutrition Facts are based on 1 serving.

Photographer: Carmen Troesser