Prep Time:  30 minutes | Cook Time: 20-30 minutes | Serves: 4-6

Cauliflower florets, pulsed in the food processor or grated into small pieces are a good, grain free substitute for rice.  I love this easy weeknight fried “rice” style one pot entree.  Load  up cauliflower fried rice  with vegetables, (leftover bits work great in this dish) & serve it with a cucumber and seaweed salad.  Add in some animal protein if desired.

Ingredients

  • 1 large head  Cauliflower, trimmed and riced in food processor or grated
  • 2 Tablespoon  Coconut oil
  • 3 cloves  Garlic, peeled and minced
  • 1 Tablespoon  Ginger, fresh, grated
  • 3 Each  Carrots, trimmed, scrubbed and sliced thinly on diaganol
  • 2 Stalks  Celery, trimmed, sliced thin on diagonal
  • 2 cups  Vegetables,  (broccoli, green beans, snow peas or peas, trimmed and cut into bite sized pieces)
  • 1 Tablespoon  Toasted sesame seed oil
  • 3-4 Tablespoon  Coconut aminos or tamari
  • 4 Each  Scallions, white and green parts, thinly sliced
  • 2 Tablespoons  Sesame seeds or sliced almonds, toasted

Directions

  1. Preheat wok or large saute pan over medium -high heat.
  2. Add coconut oil to pan; add garlic, ginger, carrots and celery and saute for 3-4 minutes, stirring frequently during cookiing .
  3. Add riced cauliflower and saute for 3-4 minutes, tossing with other vegetables until cauliflower is lightly softened.
  4. Add additonal vegetables, toss to combine.  Pour 1/4 cup of water over vegetables, place cover on pan and turn heat to medium low- cook for several minutes more to soften vegetables.
  5. Add sesame oil, coconut aminos, scallions and toasted sesame seeds and toss to combine.
  6. Toss thoroughly, taste and adjust seasonings as needed.
  7. Serve warm, for additional protein add  bits of leftover cooked chopped chicken, beef  or a few scrambled eggs if desired.