Cauliflower Fried Rice

It's funny that I am posting a recipe for anything cauliflower. Let alone a "Fried Rice". 

Cauliflower was not a vegetable we ate much if ever really growing up. 

Whenever it was mentioned, I'd naturally gag. Because cauliflower is gross you know. Or at least that's what I had always believed. 

Cauliflower like many other vegetables taste is based off of the flavor profile and method in which you choose to prepare it. 

High in fiber and low in carbs. Cauliflower is  a great substitute for real rice. If you are on the keto diet this is also a very good replacement for pasta and potato dishes. 

The most tedious part of making cauliflower rice is turning it into rice. Rather, it was for me since I decided to take the longer route of grating it by hand. But you can always use a food processor or even better buy it already riced. Retailers like Trader Joes and many others sell it pre-grated in bags. 

After you've grated your cauliflower. It's quick and simple. I topped mines off with some jumbo garlicky shrimp and went to town. But, you can add your choice of vegetables or another type of seafood or protein and enjoy.

This is a fun, tasty and fairly mess free dish. Your tiny, picky eaters may even enjoy this "rice". I paired my little ones with chopped chicken breast. She cleared her plate. That's always a dinner win!!

Cauliflower Fried Rice

Serves 4-6

Prep 15 minutes (If grating your own cauliflower.)

Cook Time 15 minutes

Ingredients:

1 head of cauliflower 

1 small diced white onion

5 spring onion diced

1 whole garlic head minced

1/2 carton diced mushroom (optional)

Select as many vegetables you’d like and dice. 

1 tbsp chili oil (optional for spice)

1 tsp sesame oil

1 tbsp stir fry oil

olive oil (to coat skillet/wok)

2 tbsp soy sauce or more to taste 

chicken bouillon powder (cube won’t work well)

two eggs

Desired seasonings (I used onion salt, ground ginger and black pepper) 

Directions: 

• Remove the core and let cauliflower dry completely.
• Grate your cauliflower. If using food processor chop into florets and pulse until cauliflower is small like rice. Do not over process.If grating by hand. Cut head in half and grate. If using bagged cauliflower rice skip this step. 
• Heat a large saute pan or wok over medium heat. Cover with olive oil.
• Add sesame oil, garlic, onions and mushrooms.
• Cook 4-5 minutes, adjust heat to medium-high.
• Add cauliflower rice, chili oil, soy sauce and seasonings.
• Stir and cover. Letting your rice slightly crisp.
• Create a hole in the the center and crack eggs. Fry egg and mix into rice mixture. Add green onion and remove from heat. 

Serve with a protein, seafood or as is.