Jul 10, 2014

Cauliflower Fried Rice

I know what you are thinking? You are thinking that this looks like some delightful fried rice and I must have accidentally typed in cauliflower in the title. However, I am here to tell you that while you are right about this being delightfully yummy fried rice I did not mess up on inserting cauliflower into the title.

For, in fact, this is indeed Cauliflower Fried Rice and there is not one grain of actual rice used in this recipe. Even though the rice is missing, the flavor is not. You know what else isn't missing? Vegetables! Lots and lots of vegetables. Seriously, this is the best dish to sneak in those vegetables. My kiddos totally ate this up, none the wiser.

Well, Oldest knew so he said he could tell, but I think that is only because he knew my sneaky tricks. The others who were kept in the dark about the veggies gobbled it down with no complaints. Thanks to the shredded chicken mixed into this Cauliflower Fried Rice it was a complete meal in a bowl.

I do want to clarify that the cauliflower in this dish doesn't mimic the exact taste of rice. I just want to be honest with you. However, the texture is super similar and even though it doesn't taste like rice, the flavor is awesome. Again, this was a hit with the family and I kind of felt like Super Mom for a minute realizing how many vegetables I just got my kids to eat. Woot!

You won't be sorry you gave this a try. Yum!

Cauliflower Fried Rice
adapted from Skinny Taste

1 head of cauliflower, rinsed
1 Tablespoon sesame oil
2 egg whites
2 eggs
1/2 onion, diced
1/2 cup frozen peas
1/2 cup diced carrots
1 1/2 teaspoon minced garlic
5 green onions, sliced and divided white and green
1/4 cup low sodium soy sauce
2 cups shredded chicken
First, remove the core from the cauliflower and then let it dry completely. Chop the head of cauliflower into florets. Place half of the cauliflower into a food processor and pulse until the cauliflower has the texture of rice. Repeat with the rest of cauliflower.

Combine the eggs and the egg whites in a small bowl and beat with a fork. Season with salt.

Spray a wok with cooking spray and heat over medium heat. Add the eggs and cook them like scrambled eggs. Remove and set aside.

Add sesame oil to the wok. Saute the onions, scallion whites, garlic, peas, and carrots until soft. About 3 to 4 minutes.

Raise the heat to medium high and and then add in the cauliflower rice. Add in the soy sauce. Mix and cover. Let it cook for about 6-8 minutes, stirring frequently. Add in the egg and the chicken. Stir. Remove from heat and then mix in the green parts of the green onions. Mix in more soy sauce if needed.

Serve immediately.

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