Monday, March 15, 2021

CAULIFLOWER RICE


 



CAULIFLOWER RICE






Don't expect it to taste exactly like rice. It's not - the texture is different, the flavor is different. BUT it is a tasty and much lower calorie alternative to rice with a neutral flavor which makes it a great healthy option to serve with foods in sauce

INGREDIENTS:

  • 2 large eggs, beaten
  • 1 tablespoon of sesame oil
  • 2 garlic cloves, minced
  • 1 onion, diced
  • 1 tablespoon of freshly grated ginger
  • 2 carrots, peeled and grated
  • 24 ounces of cauliflower florets *
  • 2 tablespoons reduced sodium soy sauce
  • 1/2 cup frozen peas
  • 6 ounces of broccoli florets, chopped
  • 1/2 cup frozen corn
  • 1/2 teaspoon sesame seeds
  • 2 tbsp vegetable oil, divided
  • 2 green onions, thinly sliced
  • 1/4 teaspoon white pepper

DIRECTIONS:

First, to make the cauliflower rice, toss the cauliflower in the bowl of a food processor until it resembles rice, about 2-3 minutes; put aside.

Then, in a small bowl, whisk together soy sauce, sesame oil, ginger and white pepper; put aside.

Heat 1 tablespoon of vegetable oil in a medium pan over low heat. Add eggs and cook until cooked through, about 2-3 minutes per side, turning just once. Let cool before cutting into small pieces; put aside.

Heat 1 tablespoon of remaining vegetable oil in a large skillet or wok over medium-high heat. Add the garlic and onion to the pan and cook, stirring often, until the onions become translucent, about 3-4 minutes. Stir in broccoli, carrots, corn and peas and cook, stirring constantly, until vegetables are tender, about 3-4 minutes.

Stir in the cauliflower, eggs, green onions and soy sauce mixture. Cook, stirring constantly, until heated through and cauliflower is tender, about 3-4 minutes.

Serve immediately, garnished with sesame seeds, if desired.

Happy Cooking Time.

NOTES:

* 24 ounces of cauliflower florets equals approximately 5 cups.