This is one of the easiest, healthiest, fastest, most budget friendly recipes we can think of. What else could you ask for?! It crushes cravings for asian food and you can use frozen vegetables which are inexpensive and practical. It has vegetable and protein in it giving you everything you need to stay energetic through the day. You could also add chicken or any animal protein if you want to make it even more filling. We always say this, but CAULIFLOWER IS THE BEST. So versatile. We hope you enjoy this meal as much as we do. Browse some of our other cauliflower recipes for more creative ways to use this antioxidant packed facefood!
Prep time: 20 mins
Cook time: 10 mins
Total time: 30 mins
1 medium head (about 24 oz) cauliflower, rinsed
Pinch of salt and pepper
1 tbsp of butter
1/2 small onion, diced fine
1/2 cup frozen peas and carrots
2 garlic cloves, minced
5 scallions (green onions), diced
4 tbsp soy sauce
Optional: sesame oil, cashews, sriracha!
Chop up your cauliflower and place in a food processor. Pulse until you get a rice like consistency (not too small or it will be mushy). Aim for pea size.
Place the cauliflower in a dry dish towel and squeeze out the moisture. Get out as much as you can. Or you can let the cauliflower dry out the day before.
Using a bit of vegetable oil, saute onions, peas, carrots and garlic about 3 minutes, or until soft.
Once it looks ready, raise the heat to medium-high and add in your cauliflower and soy sauce. Cook covered for 4-5 minutes stirring occasionally.
Meanwhile, beat eggs together in a bowl and add them to your cauliflower rice. Cook for 1-2 minutes more mixing the whole time (until eggs are cooked through and cauliflower is ready).
Plate and garnish with green onions! Add soy sauce and sriracha as you like!