With a faux-grain twist, this paleo cauliflower fried rice, peppered with morsels of soft carrots, onions and snap peas, and seasoned with coconut sap and spices, is a feast for the eyes and an adventure of taste.
This dish can be enjoyed on its own or paired with my chicken pumpkin stew.
Paleo Cauliflower Fried Rice:
- 4 cups packaged riced cauliflower (~ 1 cauliflower head)
- 1 tablespoon avocado oil
- 1 cup onions, medium dice
- 1 cup carrots, medium dice
- 1/2 cup snap peas, chopped
- 1/4 cup Coconut Secret coconut aminos teriyaki sauce (with garlic and ginger)
- 1/2 teaspoon sesame oil
- 2 organic, pasture-raised eggs
- 1 tablespoons toasted sesame seeds
- 1/2 teaspoon pink Himalayan or Celtic sea salt
- 1/4 cup scallions, green and white parts finely chopped
- 1/4 cup parsley, finely chopped
If you are unable to find riced cauliflower, begin by preparing the cauliflower head. Remove any leaves from the bottom of the cauliflower. Cut the cauliflower in half and cut the florets away from the core with a pairing knife. Place the florets in a food processor and chop until the cauliflower resembles the consistency of grains of rice. The florets may need to be chopped in batches, depending on the size of your processor. Set aside.
In a large saucepan over medium heat, warm one tablespoon avocado oil. Sauté the diced onions for 5 minutes. Add the diced carrots and chopped snap peas and cook for an additional 5 minutes with the onions until the vegetables are soft.
Mix the riced cauliflower, coconut aminos and sesame oil into the saucepan of vegetables. Cook for an additional 5 minutes, or until the cauliflower is cooked-through.
While the fried rice is cooking, scramble the eggs in a separate small pan over medium heat. Use a spatula or fork to break up the scrambled eggs and mix them into the cauliflower rice after it’s finished cooking. Stir in the toasted sesame seeds, salt, scallions, and parsley. Serve hot.