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”
- Chop a head of organic cauliflower into pieces and place in food processor in batches.
- Process until the cauliflower is evenly chopped and the size and texture of rice.
- Spread onto a baking sheet and bake at 425 for 15 minutes, stirring once or twice.
- Save in the refrigerator or freeze until needed. (Can be used in almost any dish that calls for rice.)
Preparation
- Heat a large skillet and add oil, onions, peas and carrots and cook until tender.
- Beat the eggs slightly and pour into skillet, scraping with a spatula and breaking into small pieces as it cooks.
- Once it’s cooked, stir together the vegetables and the eggs.
- Stir in the prepared cauliflower rice, sea salt and coconut aminos, stirring and cooking until hot and well-blended.
- Top with green onions and serve.
Nutrition Facts*
Calories | 291 |
Total Fat | 19g |
Carbohydrates | 20g |
Protein | 10g |
Servings Per Recipe | 2 |
* Nutrition Facts are based on 1 serving.
Photographer: Carmen Troesser