This is such a brilliant way to make a healthy fried “rice.” No wonder it’s gone viral on food sites! The recipe is pretty basic and can be customized with whatever veggies or leftovers you happen to have in the house. Cauliflower is a cancer-fighting crucifer and an excellent source of Vitamins C and K. This is a fried rice that you won’t feel guilty about having seconds of! If you’re watching your carb intake, this is a really satisfying dish without the heaviness of your typical takeout. Also, you can process the cauliflower into “rice” and freeze, so that it’s ready to go anytime. Enjoy!

Ingredients:
1 head cauliflower, rinsed and cut into small florets
1 tbsp sesame oil
1 small onion, diced small
1 cup frozen peas
2 carrots, peeled and diced
2 garlic cloves, minced
½ bunch scallions, thinly sliced, whites and greens separated
3 tbsp soy sauce, or more to taste (Tamari for Gluten Free)

Procedure:
1. Allow cauliflower to dry completely. In a food processor, place as many florets that fit in a single layer and process until size of rice. Do not over process; otherwise, it will end up mushy. Set aside and repeat with the remaining cauliflower.
3. Heat a large saute pan or wok over medium heat and add sesame oil.
4. Saute onions, scallion whites, peas, carrots, and garlic about 3 to 4 minutes, or until soft.
5. Raise the heat to medium-high. Add the cauliflower “rice” to the saute pan along with soy sauce. Mix, cover and cook approximately 5 minutes, stirring frequently, until the cauliflower is slightly crispy on the outside but tender on the inside.
6. Remove from heat and mix in scallion greens.