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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