Cauliflower Fried "Rice"

My husband swears that if I didn't tell him this was not rice, he would never know the difference. I strangely still feel guilty eating an entire bowl because it really does taste like something I would want on my cheat days. This dish can be made vegan as well if you want to leave the egg out. Try adding fresh chopped asparagus, mushrooms or broccoli for even more flavor. Keep in mind, larger vegetables will need more time to tender, so wait a little bit longer to add the cauliflower if you do add big pieces of broccoli to avoid over cooking or burning the rice mixture.

Ingredients:

1 head of cauliflower
1/2 cup frozen or fresh peas
1/2 cup chopped carrots
2 scallions chopped
2 garlic cloves diced
3-4 tablespoons low sodium soy sauce
1 teaspoon ground ginger
1 tablespoon extra virgin olive oil (or sesame)
salt/pepper if needed
1 egg (optional)

Directions:

Break the head of cauliflower into pieces and then in a large food processor, pulsate until it is down to a rice like consistency

In a large skillet or wok, add the oil over medium heat. Mix in the garlic and scallions, stir until fragrant

Add carrots and peas, mix for approx. 5 minutes or until carrots are slightly tender. Stir in the riced cauliflower, mix well

Add ginger and soy sauce, stirring until evenly coated. Add the soy sauce in small increments to avoid adding too much

Making sure your wok is on medium high heat, create an empty circle in the middle of your cauliflower mixture, crack the egg or pour a beaten egg into the center

Allow the egg to cook while mixing with a wooden spoon or spatula and then fold into all of the fried "rice" mixture. For an extra kick, add sriracha

Serve immediately