If you’re trying to cut down on carbs, you’ll love this recipe! I love cauliflower, and even though my husband doesn’t, he DID enjoy this dish. You can enjoy a generous portion and not feel one bit guilty! This recipe originated from www.Skinnytaste.com.
1 head cauliflower, approx 1 1/2 lbs., rinsed. cored, and coarsely chopped
1 – 2 tsp. toasted sesame oil
2 egg whites
1 large egg
Pinch of kosher salt
1/2 small onion, diced
1 cup frozen peas and carrots, thawed
2 cloves garlic, minced
4 scallions, chopped, green and white parts separated
3 tbs. low sodium soy sauce
Place half of the cauliflower florets into the bowl of a food processor and pulse until cauliflower is in small pieces, about the texture of rice or couscous. Don’t over process or cauliflower will get too mushy. Set aside and repeat with remaining cauliflower.
Combine egg and egg whites in a small bowl and whisk together. Season to taste with salt and pepper. Heat a large skillet over medium heat and spray with nonstick spray; add eggs and cook until set; remove from skillet and set aside.
In same skillet over medium heat, add sesame oil and saute onions, scallion whites, peas and carrots, and garlic for 3-4 minutes, or until onions are softened and translucent. Increase heat to medium high; add cauliflower “rice” to skillet, along with soy sauce. Mix, cover, and cook approximately 5-6 minutes, stirring often, until cauliflower is slightly crispy on the outside but tender on the inside. Stir in the reserved cooked eggs along with scallion greens. Serve at once.
Now You’re Cookin’,