Wednesday, September 21, 2016

Cauliflower Fried Rice - Recipe

Cauliflower "rice" is the new kale. I have to admit, it's pretty amazing! I made this recipe with it today and it was wonderful! Of course I modified the original recipe, which you can find here.

Sassy Wine Belly - Cauliflower Fried Rice

Makes 4-6 servings.

  • 2 T EVOO or avacado oil
  • 1 lb cubed organic extra firm tofu
  • 2 large organic carrots, cubed
  • 6 organic green onions, sliced
  • 4 cloves organic garlic, minced
  • 1 lb organic frozen peas
  • 1 lb organic baby bella mushrooms, chopped
  • 2 lbs "riced" cauliflower
  • Soyaki sauce to taste (around 4 T)
  • 2 organic brown eggs, beaten and scrambled

  1. Heat EVOO in a large pot over medium-high heat. 
  2. Cook tofu and carrots in oil until lightly browned on all sides and cooked through, 5 minutes. 
  3. Add the green onions and garlic and stir until just softened, about 3 minutes.
  4. Add peas and mushrooms and stir. Cook for about 3 minutes.
  5. Add cauliflower; cook and stir until cauliflower is tender but firm to the bite, 4 to 5 minutes.
  6. Stir Soyaki sauce into cauliflower mixture and stir-fry until mixture is hot and slightly browned, 3 to 5 minutes.
  7. Add scrambled eggs and stir.
  8. Serve hot.


No comments: