Cauliflower “Fried Rice”
This dish feels like a carbo load but is completely grain free. Add whatever vegetables you have on hand, or try adding cooked chicken or fish. Depending on the size of your cauliflower, you will probably have leftover cauliflower “rice.” Save this and use it for the cauliflower black bean bowl.
1 small head cauliflower, cleaned and broken into large florets
1 teaspoon grapeseed (or any neutral) oil
2 teaspoons toasted sesame oil
1 cup diced zucchini
2 teaspoons very finely chopped ginger
1 garlic clove, finely chopped
2 tablespoons sliced scallions, about 2 small scallions
1 packed cup cleaned and shredded kale
1 tablespoon coconut aminos
1 tablespoon wheat free tamari
1. To make cauliflower rice, pulse the cauliflower florets in a food processor about 10-15 times for 1 second each time. You want the cauliflower to look like fairly uniform pieces of couscous or quinoa.
2. In a large sauté pan, heat grapeseed oil and toasted sesame oil over medium high heat. Add zucchini and a pinch of salt, and cook until beginning to brown, about 2 minutes.
3. Add 2 cups pulsed cauliflower, kale, ginger, garlic and scallions, and sauté for another 2 or 3 minutes. Off the heat, add coconut aminos and tamari.
Originally featured in The Annual goop Detox