Ingredients
Method
- Remove the core and dry the cauliflower completely.
- Coarsely chop the cauliflower into florets. Place half of the cauliflower in a food processor and pulse until it resembles rice or couscous; do not over-process to avoid mushiness. Set aside and repeat with the remaining cauliflower.
- Combine the egg and egg whites in a small bowl. Beat with a fork and season with salt.
- Heat a large sauté pan or wok over medium heat. Spray with oil.
- Add the eggs and cook, turning a few times until set. Set aside.
- Add the sesame oil. Sauté the onions, scallion whites, peas, carrots, and garlic for 3 to 4 minutes, or until soft. Raise the heat to medium-high.
- Add the cauliflower "rice" and soy sauce to the sauté pan. Mix, cover, and cook for approximately 5 to 6 minutes, stirring frequently, until the cauliflower is slightly crispy on the outside but tender on the inside.
- Add the cooked egg. Remove from heat and mix in the scallion greens.
Nutrition
Notes
Ingredient Variation: Sometimes I'll swap out the peas and carrots for finely diced bell peppers or even some chopped broccoli florets for a different veggie twist.
It's all about what's in