Every clean-eater must try the cauli-rice. It is surprisingly delicious, versatile ,very easy-to-make, gluten free, and great substitute to rice. In my kitchen we make many flavors of cauli-rice , this one is our favorite. It a simple one meal dish, with almost 5 different vegetables and protein from the eggs in each bowl. A perfect week night meal and the left overs can be packed for lunch!
1 whole Cauliflower head
1 cup chopped onion
2 tablespoon minced garlic
1½ cups chopped celery
1½ cups diced carrots
½ cup chopped Spring Onions
Sea Salt
White Pepper
Coconut Aminos/ Or any other Soy Sauce replacement
3-4 tablespoon Sesame oil
Hot sauce ( I used Sriracha)
5 eggs
Using a box grater or a food processor pulse cauliflower to “rice” like consistency. One medium to large head of cauliflower should yield about 4 cups cauli-rice.
Heat sesame oil in large wok or a cast iron skillet ( I like to use cast iron ), add minced garlic, chopped onion, white parts of the spring onion and cook till it changes color.
Stir in celery, carrot, salt and pepper, coconut amino, hot sauce and cook for a couple of minutes till the vegetables are al dente. Add the cauli-rice and sauté for 3-4 minutes till all flavors are combined.
Move the vegetables and cauli-rice to one side of the pan, or use a separate pan to scramble 4-5 eggs seasoned with pepper, aminos and hot sauce.
Mix the eggs and cauli-rice and serve topped with greens of the spring onion.
