Cauliflower Fried “Rice”

[nverland]

Cauliflower Fried “Rice”

Serves 4 to 6
1 head cauliflower
2 large eggs
1 tablespoon minced ginger
3 cloves garlic, minced
2 carrots, diced (about 1 cup)
1 cup corn, fresh or frozen
1/2 cup peas, fresh or frozen
4 green onions, thinly sliced
1/4 cup cashews, almonds or other nut
2 to 3 tablespoons soy sauce

Cut the cauliflower into florets, discarding the tough inner core. Working in batches, pulse the cauliflower in a food processor until it breaks down into rice-sized pieces. You should have 5 to 6 cups of cauliflower “rice.”

Place a frying pan over medium-high heat. Whisk the eggs and pour them into the skillet. Quickly scramble the eggs or make an omelet. Transfer the eggs to a cutting board and roughly chop into pieces.

Wipe the skillet clean and warm 1 tablespoon vegetable oil over medium-high heat. Add the ginger and garlic, and sauté until fragrant, about 30 seconds. Stir in the carrots and sauté until crisp-tender, 2 minutes. Stir in the corn, peas, and the cauliflower “rice” into the pan, mixing the ingredients thoroughly.

Lower the heat to medium, cover the pan, and cook until the cauliflower is tender, 5 to 8 minutes. Uncover and stir in the eggs, green onions, cashews, and 2 tablespoons of soy sauce. * SEE NOTE Taste and add more soy sauce to taste. Serve immediately.

*NOTE: May add 1/2 pound (8 slices) thick-sliced bacon, optional, cooked and rough chopped, added with the vegetables before cooking

Leftovers will keep refrigerated for about a week.