I have to admit, when I began eating clean (ish) I really tried to stay away from cauliflower. I always pictured those veggie trays at Thanksgiving that looked beautifully fresh and always so yummy...until my eyes found the cauliflower. Gross. I steered clear from that stuff as a kid. Here we are in adulthood and I'm finding ways to cut carbs among many other obligations we all inherit as we get older. Super fun.
So here I am, telling you how to incorporate cauliflower in to your food rotation without having traumatic snack flashbacks like I did. I won't lie to you, this one took me a few tries before I got it right. I do not recommend making the rice from a head of cauliflower. Even with a super awesome food processor it truly is a pain in the butt. I definitely cried. Twice. It was that serious. Luckily my many sacrifices, including cauliflower being launched on to my kitchen ceiling, haven't been for nothing! I sit before you excited to share this tasty recipe that is not only kid approved, it's super quick and easy to make! Especially with the shortcuts I've discovered.
I always prefer oil in my pans rather than butter. I have a jar full of bacon fat that I typically use but that can sometimes make your dish too salty. In this recipe, I use sesame oil. HOLY COW you guys, this oil a game changer! It brings sooooo much flavor from only one tablespoon! Really this entire recipe is a game changer. Another gem I discovered is coconut aminos. No, it does not taste like coconut. I'm not even sure there's coconut in it. I think they lied and it's just really good soy sauce. But, for the sake of our healthy recipe make sure you get your hands on this stuff! These two alone have helped me find a spot in my heart for cauliflower, yay! I still refuse to ruin my veggies trays with it though.
Note, I like to use a Wok for this recipe but you may use a regular frying pan as well. I just like singing "walk this way" when I get the pan out. Don't act like you didn't just sing some Aerosmith when you read that! No? Just me? Fine it doesn't have to be Aerosmith but I fully expect some singing once you begin making this dish!
Frozen riced cauliflower (yes, frozen! already riced for you! I think I cried when I found this too....)
Frozen bag of peas and carrots (feel free to get stir fry veggies or any veggies you like in your fried rice. I'm simple so I go for the basics)
1 lb boneless skinless chicken breast, cubed
1/2 cup chicken broth
1 tablespoon sesame oil
1/8 cup coconut aminos
1/4 onion, diced
1 tablespoon minced garlic
Salt and Pepper to taste (I use about two tsp pepper and one tsp salt...when I actually measure)
1/2 tablespoon onion powder (divided)
1/2 tablespoon garlic powder (divided)
1/4 tsp of cayenne pepper (optional, if you like a little spice!)
Green onions for garnish if you're feeling fancy
Heat the sesame oil in the pan, chop your onion while doing this.
Add onion and garlic to the pan and saute until you can smell the deliciousness!
Add your chicken, half of your spices and cook until slightly browned. I cook almost all the way before adding in the other ingredients.
Get those scissors out and open those beautiful bags of ready to go frozen goodness! Add peas, carrots and cauliflower to the pan and stir.
Add the coconut aminos and mix it all up in there.
Once the veggies begin to thaw and the "rice" is sticking to the pan a bit, add in your broth and the remaining amount of spices.
Cover the pan to steam and cook the broth down a bit, until the "rice" is sticking again. Keep this going so you get the "fried rice" effect and have some browning going on.
Clear two spaces in your pan with your spoon to make room for the eggs.
Crack the eggs in the spaces created and scramble.
Once the eggs are cooked, mix everything together.
Serve hot and top with green onions to garnish.
Welcome to the Cauliflower Club folks. You're welcome.