From this to that...
This is what happens when there is a sale on cauliflower!
- I bought 3, nice, fresh heads of cauliflower.
- I carefully removed the core, cut into florets, soaked, washed (with a dash of vinegar), rinsed and drained for about 1 hour.
- Using my food processor with a grating blade, pushed florets through the hopper and ended up with 8+ cups of VERY nice riced cauliflower.
- I stored most in zipper freezer bags in approximately 2 cup portions.
- To make the cauliflower fried rice, I added 1 Tbsp. sesame oil to a hot 10” frying pan. (As always, adjust ingredients to taste.)
- I added ¼ cup finely chopped onion, cooked about 5 minutes until translucent.
- While the onion was cooking, I scrambled 2 eggs, set aside.
- To the onion, I added 1 teaspoon minced garlic, stir and heat through for an additional 2-3 minutes (don’t burn the garlic).
- Add approximately 2 cups riced cauliflower and ½ tsp. fresh ground black pepper.
- Stir to mix onion, garlic & cauliflower.
- Add additional chopped veggies—I added broccoli but you can add just about anything to improve color and nutrition.
- Add 1-2 tablespoons of soy sauce (I prefer Bragg Liquid Aminos).
- Stir veggies through.
- Stir and fry for an additional 5-10 minutes.
- Add the cooked scrambled eggs; stir through.
- Garnish with finely chopped green onion and toasted sesame seeds.
- Serves 3-4 as a side dish or 1-2 as a meal.