This recipe was amazingly and surprisingly EASY! I totally give it a 10/10 but don't recommend it to anyone that has a texture food thing. Trev thought it was okay but Cami gobbled up a whole plateful! I loved it and it was yummy the next day for lunch leftovers! I also made extra cauliflower rice and froze some for next time I feel like using it!
Ingredients:
- 1 medium head cauliflower
- 1 egg
- 2 tbsp cooking oil (divided)
- 1/2 medium onion, chopped
- 2 garlic cloves, minced
- 1 cup frozen peas and frozen carrots
- 2 tbsp soy sauce (use tamari if you want GF)
- 1/2 tsp sesame oil
- fresh cracked black pepper to taste
- 2 green onions, diced
- kosher salt, optional
- more option veggies: celery, broccoli, corn, spinach (I stuck to peas and carrots!)
Directions:
- Mince cauliflower into very small crumbled pieces, resembling the size of rice or larger because the cauliflower shrinks as you cook it. I actually used a food processor but it can be done without one. Make sure if you use a food processor that you don't let it get too mushy!
- Heat large skillet on medium high heat. Add olive oil, then add onion and garlic. Cook until soft and translucent.
- Add cauliflower and sauté until tender, but not mushy soft. Add peas and carrots and stir until combined.
- Add beaten egg, soy sauce, sesame oil, and black pepper. Stir until the egg coats all of the cauliflower and becomes cooked.
- Add kosher salt to taste if needed. Add green onions and stir until everything is combined.
- Serve warm. Voila!
