Prep Time: 30 minutes | Cook Time: 20-30 minutes | Serves: 4-6
Cauliflower florets, pulsed in the food processor or grated into small pieces are a good, grain free substitute for rice. I love this easy weeknight fried “rice” style one pot entree. Load up cauliflower fried rice with vegetables, (leftover bits work great in this dish) & serve it with a cucumber and seaweed salad. Add in some animal protein if desired.
Ingredients
- 1 large head Cauliflower, trimmed and riced in food processor or grated
- 2 Tablespoon Coconut oil
- 3 cloves Garlic, peeled and minced
- 1 Tablespoon Ginger, fresh, grated
- 3 Each Carrots, trimmed, scrubbed and sliced thinly on diaganol
- 2 Stalks Celery, trimmed, sliced thin on diagonal
- 2 cups Vegetables, (broccoli, green beans, snow peas or peas, trimmed and cut into bite sized pieces)
- 1 Tablespoon Toasted sesame seed oil
- 3-4 Tablespoon Coconut aminos or tamari
- 4 Each Scallions, white and green parts, thinly sliced
- 2 Tablespoons Sesame seeds or sliced almonds, toasted
Directions
- Preheat wok or large saute pan over medium -high heat.
- Add coconut oil to pan; add garlic, ginger, carrots and celery and saute for 3-4 minutes, stirring frequently during cookiing .
- Add riced cauliflower and saute for 3-4 minutes, tossing with other vegetables until cauliflower is lightly softened.
- Add additonal vegetables, toss to combine. Pour 1/4 cup of water over vegetables, place cover on pan and turn heat to medium low- cook for several minutes more to soften vegetables.
- Add sesame oil, coconut aminos, scallions and toasted sesame seeds and toss to combine.
- Toss thoroughly, taste and adjust seasonings as needed.
- Serve warm, for additional protein add bits of leftover cooked chopped chicken, beef or a few scrambled eggs if desired.