Cauliflower that has been pre-chopped into tiny rice-sized bits is my favorite new food product. It’s almost indistinguishable from real rice in recipes, yet contains significantly less carbs, so it’s perfect for grain-free and Paleo diets. If you want a little more protein just add about a half cup of diced cooked pork or chicken.
Trader Joe’s makes both fresh and organic frozen varieties, but if you can’t find pre-riced cauliflower, pulse chopped cauliflower in a food processor for the same results. Be sure to use gluten free soy sauce (tamari) if you are sensitive.
April 11, 2016
by Jackie Alpers
2 cups (16 ounces) riced cauliflower
2 tablespoons sesame oil
1/4 cup diced red onion
1 tablespoon sesame seeds
1/4 cup chopped basil
2 tablespoons chopped cilantro
1 tablespoon soy sauce or tamari
1 tablespoon rice wine vinegar
1 tablespoon Sambal Oelek
1 teaspoon Sriracha
1 tablespoon Thai fish sauce, (optional)
1 cup coconut milk
1 teaspoon Thai seasoning blend such as Gourmet Garden
3 eggs, lightly beaten
Heat the sesame oil in a wok or large skillet over high heat. Stir fry the riced cauliflower until it starts to brown, about two minutes.
Add the sesame seeds and chopped onion and continue to stir fry for a minute or two more.
One at a time, stir in the soy sauce, rice wine vinegar, fish sauce, Sambal Oelek and Sriracha.
Reduce the heat to medium and stir in coconut milk, cilantro, basil and Thai spice blend. Simmer until almost all of the liquid is absorbed.
Add the beaten egg, stir until well combined and cook for two minutes more.
I ate this as a makeshift breakfast every day for weeks while writing Taste of Tucson.
The fat from the tablespoon of chorizo makes the egg really crispy and adds a lot of flavor without too many extra calories. I fry up a batch of chorizo in advance and store it in the fridge, where it becomes solid until I scoop it out and heat it up. […]