Cauliflower Fried Rice

This cauliflower fried rice recipe is one of my favorite lunchtime recipes, as it’s super easy to throw together and I almost always have all the ingredients on hand. If you cannot find the chili olive oil, you can just use olive oil and add in some chili flakes or omit the chili flakes all together if you have a low spice tolerance. – Kara

Serves 5

Ingredients:

• 1 large head of cauliflower
•  1 1/2 cups of broccoli florets
•  2 cups frozen peas
• 3 garlic cloves, minced
• Grape seed Oil Spray (Or any cooking spray)
• 1 small sweet onion, diced
• 3 green onions, diced
• 2 egg whites *
• chili flakes
•  3 tbsp of low sodium soy sauce
• 1 tbsp of Chili Oil Olive

*If vegan, use 2 tablespoons of egg replacer (Ener-G brand is my go to) and one cup of water, mix together with a fork over medium heat to create the same results as the egg whites.

Directions:

Cut the cleaned and dry head of cauliflower in half. Cut of the core and chop the first half into bite sized florets. Place into a bowl once finished. Repeat this with the other half but place these florets into the food processor, pulse until the cauliflower looks like little grain pieces and stop, set aside, and repeat with the other half of the florets.

The key to not creating mush is to not place too many cauliflower florets in when you pulse. You can season all the florets and then pulse small amounts at a time. It really depends on the size of your food processor. Smaller processor = small amounts of florets, bigger = halves.

Heat up a wok over medium heat and spray with oil. Add the eggs and cook, turning a few times until set; set aside.

Spray some more oil to sauté onions and add the whites of the green onions, peas, broccoli, and garlic. Cook until onions are translucent.

Add the cauliflower “rice” to the along with soy sauce. Mix all the vegetables together with the “rice”, cook while stirring occasionally.

After 5 minutes, remove the “rice” from the heat, add the cooked egg whites and the green parts of the green onions. Mix with a fork and use the fork to “fluff up” the “rice”.

Servings: 5 | Calories per serving: 199 | Fat: 6.1 g | Carbs: 28.2 g | Protein: 11.2 g