Who would have thought that cauliflower could taste like rice?
Even those who are not a fan of cauliflower will ask for seconds of this healthy alternative to the classic take-out dish. You can even put your own spin on this recipe by varying the added vegetables and spices or make this a main dish by adding a protein such as chicken or shrimp.
Cauliflower comes with many health benefits. It is packed with nutrients such as beta-carotene, Vitamins C, Vitamin E, Vitamin K, and minerals, and it is loaded with phytonutrients to help fight disease. The onions and garlic possess antioxidant and anti-carcinogenic properties and may promote detoxification, and the coconut oil boosts immunity. Plus there are the added nutritional benefits found in the peas, carrots or whatever other vegetables you choose to add to the mix!
- 3 cups grated raw cauliflower (use grater or food processor)
- 3/4 cup frozen peas
- 3/4 cup diced carrots
- 2 cloves of garlic, minced
- ½ cup chopped onion
- ½ tbsp. coconut oil
- 2 eggs scrambled (optional)
- 4 tbsp. soy sauce, tamari or Braggs liquid aminos
- In a large pan saute garlic and onions in coconut oil on medium/high heat.
- Add peas and carrots and cook until carrots are softened and peas heated through.
- Stir in scrambled eggs, cauliflower and soy sauce. Cook for 5-7 minutes stirring often.
Suggested add-ins: broccoli, cabbage, water chestnuts, chicken or shrimp.
Serves 4 to 6 people depending on if used as a side dish or main meal.
Remember Always Organic!