Well, sweet potato week was a sweet success! I really enjoyed everything I made and it seems that you guys did too, which makes me happy 🙂 You can check out those recipe if you click the link here!
This week I am using a pretty popular cruciferous vegetable – cauliflower! I love cauliflower because it is so versatile and takes on whatever flavour you put on it. This first recipe is fried “rice”. I’ve made regular riced cauliflower before (Tofu with Broccoli-Cauliflower Rice) but this time I added chinese ingredients, extra veggies and some egg.
This was a great meal with lots of tons of flavour and nutrition. You could add cooked chicken at the end to increase the protein. You could also replace the egg with some shelled edamame if you wanted to make it vegan, while still having some protein.
- 1 tbsp olive oil
- 1/3 cup chopped carrot
- 1/2 cup chopped onion
- 4 cups riced cauliflower (approx. 1/2 large cauliflower)
- 1 tsp minced garlic
- 1 tbsp water
- 3 tbsp soy sauce (GF: use tamari instead)
- 1 tsp sriracha (or to taste)
- 1 egg, beaten (skip if vegan)
- 1/2 cup: frozen or canned corn (can substitute with peas)
- optional: 1/2 cup chopped chicken or shelled edamame for extra protein
- Sliced green onion, for garnish
- Heat oil in large skillet over medium heat and add carrots and onions. Saute for a few minutes until they start to soften
- Add riced cauliflower and garlic and continue to cook. Add water to help steam the cauliflower. Saute for few more minutes until all vegetables are tender
- Add soy sauce and sriracha; mix well
- Move everything to one side and pour beaten egg in clear side of pan. Cook until scrambled (skip for vegan)
- Once egg is cooked, combine everything in the pan and add corn (plus chicken or edamame at this point, if desired) and cook for few more minutes until everything is heated through.
- Sprinkle with green onions and enjoy! Serves 4