Cauliflower "Fried Rice"
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 4
- 1 large egg
- 2 garlic cloves minced
- pinch of salt
- cooking spray
- 2 egg whites
- 1 tbsp sesame oil
- 1 medium head (about 24 oz) cauliflower rinsed
- 1/2 small onion diced fine
- 1/2 cup frozen peas and carrots
- 5 scallions diced, whites and greens separated
- 3 tbsp soy sauce or more to taste (tamari for gluten free, coconut aminos for pal
- Carbohydrate 14.922167519441 g
- Cholesterol 52.875 mg
- Fat 5.22169250761424 g
- Fiber 4.18275000968567 g
- Protein 9.28097000958628 g
- Saturated Fat 0.95227500107202 g
- Serving Size 1 1 serving (273g)
- Sodium 112.662250023007 mg
- Sugar 10.7394175097553 g
- Trans Fat 0.600657500657892 g
- Calories 128 calories
Remove the core and let the cauliflower dry completely.Coarsely chop into florets, then place half of the cauliflower in a food processor and pulse until the cauliflower is small and has the texture of rice or couscous – don’t over process or it will get mushy. Set aside and repeat with the remaining cauliflower.Combine egg and egg whites in a small bowl and beat with a fork. Season with salt.Heat a large saute pan or wok over medium heat and spray with oil.Add the eggs and cook, turning a few times until set; set aside.Add the sesame oil and saute onions, scallion whites, peas and carrots and garlic about 3 to 4 minutes, or until soft.Raise the heat to medium-high.Add the cauliflower “rice†to the saute pan along with soy sauce. Mix, cover and cook approximately 5 to 6 minutes, stirring frequently, until the cauliflower is slightly crispy on the outside but tender on the inside. Add the egg then remove from heat and mix in scallion greens.
