Name: Cauliflower Fried Rice
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Chinese
Ingredients: 1 medium head cauliflower; 3 large eggs; 2 teaspoons toasted sesame oil (divided); 1/4 teaspoon kosher salt; 1 tablespoon grapeseed oil or canola oil (plus 1 teaspoon); 2 cups pineapple tidbits (from one 20-ounce can or diced fresh pineapple, drained if canned ); 1 large bell pepper (cored and diced (about 3/4 cup)); 2 medium carrots (peeled and diced (or substitute any other veggie you enjoy)); 3 green onions (sliced, plus additional for serving); 2 cloves garlic (minced); 1/2 cup shelled edamame; 2 tablespoons low-sodium soy sauce (or tamari to make gluten free); 2 teaspoons Sriracha sauce

Chinese

Healthy

Keto

Paleo

Gluten Free

Grater

Bowl

Prep the cauliflower: Cut into large pieces, then shred with the large side of a box grater. For quicker grating, place cut florets in a large food processor, then pulse until the cauliflower resembles small grains of rice. Set aside.

In a small bowl, scramble the eggs with 1/4 teaspoon salt. In a large, non-stick skillet, heat 1 teaspoon grapeseed oil. Once the oil is hot and shiny, add the eggs and cook, stirring occasionally, until barely set. Transfer to a large, clean bowl and toss with 1 teaspoon sesame oil.

Carefully wipe the skillet clean, then heat the remaining 1 tablespoon grapeseed oil over medium high. Add the pineapple, bell pepper, and carrots. Cook, stirring constantly, until the juices have evaporated and the pineapple is lightly caramelized, 8-10 minutes.

Stir in the edamame, green onions, and garlic and cook until fragrant, 30 seconds to 1 minute.

Add the cauliflower to the skillet. Cook until the cauliflower is hot but not mushy, 1-2 minutes. Stir in the eggs, soy sauce, Sriracha sauce, and remaining 1 teaspoon sesame oil. Serve warm, topped with cilantro and green onions.

Cauliflower Fried Rice

Utensils needed:

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