CAULIFLOWER FRIED RICE WITH FRESH HERBS (GF, OPTIONAL VEGAN)

It seemed fitting to share this recipe now since today marks 1 month since officially being done at Superette Cafe. Before deciding to sell the cafe I was in the process of creating Take Home Meal plans and this was one of the recipes. It's perfect for meal prep/planning because it actually tastes better the next day and keeps well in the fridge. Lets face it -it's perfect for anyone (myself included) who wants a lazy/fancy dinner after a long day so double this recipe and eat well all week long. Its super easy and tastes gooood.

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Btw, I'm gunna be bold and say 2017 is the year that "riced" vegetables go to another level. I think we will continue to see more of these types of grain substitute recipes and products at the store. Cauliflower is by far the most popular and widely used but sweet potato and broccoli might have a "come up" soon (we'll see anyway).

Surely this is not the first cauliflower fried rice you've come across on a blog and maybe if you live in a big city you've seen it on the menus of trendy eateries but I've put my own spin on it with fresh herbs and veggies that I hope you will like. Its easily adaptable to whatever you have on hand herb/spice/vegetable so feel free to color outside the lines with this one. Top with avocado, fried egg, chicken if thats your thing or tofu for extra points.

Ingredients

1

large head cauliflower, chopped small or pulsed in food proccesor the size of rice

2

organic pasture raised eggs, or firm tofu for vegan option

1 Tablespoon

coconut oil

1

small onion, minced

2

carrots, peeled, and sliced in 1/2 pieces

1

red bell pepper, peeled, seeded, chopped in 1/2 inch piece

3

garlic cloves, minced

1 1/2 Cup

mushrooms, I used crimini

1/2- 1 inch Pinch

knob of ginger, peeled and grated on microplane

3 Tablespoons

fresh cilantro, chopped

2 Tablespoons

fresh basil, chopped

1 Tablespoon

fresh mint, chopped

3-5 Tablespoons

coconut aminos, more to taste (can sub 1 tbsp maple syrup)

1-2 Tablespoon

tamari, more to taste

7-8 Ounces

Tofu, extra firm (FOR VEGAN OPTION)

pink salt and pepper to taste

Instructions

1. Prepare all ingredients as stated above. Wrap cauliflorwer in a dish towel and squeeze out as much liquid as possible, set aside. Do in smaller batches if neccessary.

2. In a small bowl whisk the two eggs together. Heat 1 tbsp coconut oil in a large skillet or Wok then add the eggs. Cook until lightly scrambled, remove from skillet and set aside* If using tofu see note below

3. Add the onion, carrot and bell pepper cooking until onion is translucent and other vegetables are slightly tender. Season with a dash of pink salt and pepper

4. Add in the garlic, mushrooms and fresh ginger. Stir to combine and then let the mushrooms rest for one full mintue then stir everything around and rest again for another full minute. Season with a dash of S&P.

5. Cook for another 2-3 minutes and then add in the cauliflower, fresh herbs including the scallions, tamari, coconut aminos and let cook stiring every 30-45 seconds for a total of 3-4 minutes. season with S&P. taste it, adjust it, maybe devor it?

6. Topp with any additional ingredients and enjoy. Save leftovers in an airtight container in the fridge for up to 4 days.

NOTES* : If using tofu, be sure it is the extra firm variety. Rremove from package and drain out as much liquid as possible by pressing between a clean dish towel or paper towels. Then cut into 1-inch cubes. You can fry this in the frying pan with coconut oil, then set aside and add in to the fried rice with step 6 or you can bake the tofu, (which is my prefered way taste and texture wise). Pre heat the over to 425f, coat tof with a little coconut or sesame oil and tamari and then bake for 15 minutes, mix around then bake another 15 minutes or until golden brown and firm. Add in the dish with Step 6.