Cauliflower Fried Rice - Paleo Style
Yesterday was Nick's birthday, and generally, we'd go out to dinner. However, we're trying to start the week off right by working out and cooking (and not drinking). So, I decided to cook and try this new recipe I stumbled across.
I'm usually not a huge fan of Paleo meals, but this one really caught my eye because of the cauliflower. I made several changes, so the below is my adaptation of the recipe.
You could switch this up with veggies and meat as much as you want, so get creative! This was a huge hit! He even said it was in his Top 10...kind of a big deal ;) Ingredients:
1 head of cauliflower, separated in florets (I only needed half; reserved the other half)
2 large eggs
1-inch knob of ginger, grated with a microplane
1/2 small onion, minced
1-2 cloves garlic, minced
small bag of stir fry mixture (snow peas, broccoli, carrots)
1/2 bell pepper (color of your choice)
approx. 6 oz. of cooked turkey/steak (I used Whole Foods Thai Turkey Salad and Spicy Thai Steak Salad from their salad bar -- fantastic)
2 tablespoons of chopped cilantro leaves
1 tablespoon of chopped mint
2 tablespoons of coconut aminos
Freshly ground black pepper
Splash of coconut vinegar
Splash of Red Boat Fish Sauce -- this stuff is great!
Directions: Pulse cauliflower in food processor until it's the size of rice. Chop up your veggies if necessary. Whisk 2 eggs together with salt and pepper. Scramble the eggs with a tad of coconut oil, set aside when done. Heat a skillet to medium-high heat and add the chopped onion (along with a dash of salt and pepper). Once the onion is softened, toss in the garlic and saute for about 1 minute. Then add the vegetables, but hold off on the cauliflower for a few minutes. Stir-fry everything until the veggies are a bit cooked. Add the ginger and stir it around for 30 seconds, then add in the cauliflower and even more salt and pepper. Put a lid on the skillet and lower the heat to low and cook it covered for about 5-7 minutes. Throw in the cooked meat, to mix up with the cauliflower mixture -- warm for 1-2 minutes. When the cauliflower is tender, add the coconut aminos, the herbs, and the scrambled egg. Add a little coconut vinegar to add a dash of taste, and then splash on some fish sauce for good measure!