I frickin love cauliflower so I’m happy to jump on the bandwagon.
It’s always great to find a new recipe that will keep you healthy through the winter cold season.
How about try this one…
1 head cauliflower, chopped into florets
1 small yellow onion, finely chopped
½ cup frozen peas
½ cup carrots, cubed
2 eggs, beaten
1 Tbsp sesame oil
¼ cup tamari sauce
⅛ tsp. ground ginger
Pinch red pepper flakes
2 Tbsp spring onions, chopped
PUTTING IT TOGETHER
Chop head of cauliflower into florets and place in food processor. Pulse until it starts to resemble rice; set aside.
Heat a large wok (or skillet) over medium heat and drizzle in sesame oil. Add onion, peas and carrots and saute until tender, about 2 minutes.
Meanwhile in a small bowl, whisk together tamari, ginger and red pepper flakes; set aside.
Slide veggie mixture to one side of the wok and add in the beaten eggs, scrambling until cooked through and then incorporate with the veggies.
Stir in cauliflower “rice” and pour the sauce over top, mixing well. Cook for an additional 3 to 4 minutes, until cauliflower is soft and tender.
Top with green onions, serve and enjoy!
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