Looking for a good cauliflower recipe? Check out our delicious Cauliflower Fried Rice here!
1 medium head cauliflower, washed and dried
1 T oil (canola, olive, sesame)
2 egg whites
1 large egg
pinch salt & pepper
1 small onion, diced
1/2c frozen peas
1/2c carrots, chopped
3 cloves garlic, minced
3 T soy sauce
Remove cauliflower core and coarsely chop cauliflower into florets. Working in batches, place some of the florets into a food processor* and pulse until it reaches the texture of rice. Be careful not to over process so that it does not become mushy/pureed. Place in a bowl and repeat with the rest of the cauliflower.
Combine egg with egg whites in a small bowl, seasoning with salt and pepper. Beat with a fork.
Heat a large pan over medium heat. Spray with nonstick spray, add the egg mixture, and scramble the eggs. Set egg aside in a bowl for later.
Add oil to the pan and sauté your vegetables about 3 to 4 minutes, or until soft. If using fresh carrots instead of frozen, I usually cook them first for about a minute before adding the onion, garlic, and peas.
Raise heat to medium-high. Add cauliflower to the pan along with the soy sauce. Mix, cover, and cook about five to six minutes. Stir the mixture every so often until the cauliflower is slightly crispy on the outside and tender on the inside. Add scrambled egg and remove from heat. Season with more pepper and soy sauce, if desired.
* If you don’t own a food processor, you can grate the cauliflower using the larger side of a cheese grater.