Cauliflower Rice

 

1 medium head (about 24 oz) cauliflower, rinsed

1 tbsp sesame oil

1 tsp chili paste

2 large eggs

1/2 small onion, diced fine

1 cup peas and carrots (any veggies you'd like)

2 garlic cloves, minced

5 scallions, diced

3 tbsp soy sauce, or more to taste (Tamari for Gluten Free)

DIRECTIONS:

• Remove the core and let the cauliflower dry completely.
• Coarsely chop into florets, then place 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 with sesame oil. Add garlic and chili paste.
• Saute onions, peas, and carrots in oil mixture for about 3 to 4 minutes, or until soft.
• Move vegetables to side of pan and cook scrambled eggs. Mix into veggies to incorporate. 
• 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.
• Top with scallions to finish.