Cauliflower “Fried Rice”

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A friend of mine emailed me this cauliflower recipe because she knew how much I was loving it right now.  One night I was looking for something to make for dinner – high protein and high fiber (wedding diet) – and I remembered this one.  It ended up being one of my favorite cauliflower recipes.  I had to change the vegetables up a little bit (from the original recipe) because of the high sugar content. Instead of using the traditional carrots and peas, I replaced them with asparagus and bell peppers which actually turned out really good.

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Ingredients

1 medium head (about 24 oz) cauliflower, rinsed

1 tbsp sesame oil

2 egg whites

1 large egg

pinch of salt

2 tbsp macademia oil

1/2 small onion, diced fine

1/2 a bunch of sliced asparagus

1/2 red bell pepper, chopped

3 garlic cloves, minced

5 scallions, diced, whites and greens separated

2 chicken breasts, chopped after cooking

3 tbsp soy sauce, or more to taste

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Directions

First I removed the core and let the cauliflower dry completely on the counter.  I coarsely chopped it into florets, then placed what I could fit into the food processor and pulsed until the cauliflower is small and has the texture of rice or couscous – be careful not to over process it or it will get mushy.  Then I set aside and repeat with the remaining cauliflower.

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Combine egg and egg whites in a small bowl and beat with a fork. Season with salt and pepper.  I heated a large saute pan over medium heat and spray with oil. Add the eggs and cook, turning a few times until set; set aside.  Add the sesame oil and saute onions, scallion whites, asparagus, red bell peppers, and garlic about 3 to 4 minutes, or until soft.  Raise the heat to medium-high.   Add the cauliflower “rice” to the saute pan along with soy sauce. Mix, cover and cook approximately 5 to 6 minutes, stirring frequently, until the cauliflower is slightly crispy on the outside but tender on the inside. Add the egg then remove from heat and mix in scallion greens.

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It was delicious – even Dexter thought so, he couldn’t take his eyes off it :)

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This recipe was inspired by a recipe from Skinnytaste with a few changes for our diet.

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