Fried Cauliflower Rice
A superb way to get cauliflower into those who aren’t such fans. See if they can even tell the difference! Adapted from thekitchn, this dish is a nice alternative to the starchy favorite take-out version.
Ingredients:
1 large head cauliflower
1/2 lb (8 slices) thick-sliced bacon (optional)... a must!
2 large eggs
1 tbsp minced fresh ginger
1 large clove 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 (I prefer cashews)
2 to 3 tbsp low-sodium 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 5-6 cups of cauliflower “rice.”
Cook the bacon in a 12″ skillet over medium heat until crispy. Transfer to a cookie sheet or plate lined with paper towels to drain. Once cooled, roughly chop into pieces. Drain off all but a teaspoon of bacon grease, reserving the grease. (If not using bacon, use 1 teaspoon of vegetable oil.)
Place the pan back over medium-high heat. Whisk the eggs and put 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 of bacon grease or veggie 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 bacon, eggs, green onions, cashews, and 2 tablespoons of soy sauce. Add more soy sauce if desired. Serve immediately. (Leftovers will keep refrigerated for about a week.)
