I’m doing another “clean” post today. This one is about cauliflower. The one vegetable KB hates. I think he hates it because he thinks it has no flavor. And he’s right. Which makes it so much more fun to play with because you can add whatever kind of flavor you want! Since I gave up caffeine, sugar, alcohol, carbs, dairy and salt – all the things that taste so good, I’ve been trying to find things that I can replace them with. I have yet to find something I can successfully replace alcohol with, but when I do, I will let you know.
Anyways – here’s my take on carbs. The less you eat the better. Hah. As a runner, that’s incredibly hard for me. But when I decided to play with cauliflower the other night and made this cauliflower fried rice, I thought, hmm…maybe I’m not missing the carbs as much as I thought I was. Don’t get me wrong, there is something to be said for carb loading before a race, but I think moderation is key. So this dish doesn’t quite replace the carbs, because it’s all veggies and eggs, but it sure does make you think you’re eating carbs.
Here’s my take on fried rice – using veggies.
Start by “ricing” your cauliflower. I used my food processor and pulsed it, but you could also use a cheese grater and get the same effect.
Start by scrambling 3 eggs in a skillet. Remove from skillet and set aside.
In the same skillet with a little bit of olive oil (about 2 Tablespoons), add carrots, onions and garlic. Saute for about 5-7 minutes until the carrots are soft.
Add riced cauliflower and frozen peas. You could use fresh if you wanted to take the time to shell them. Saute for another 5-7 minutes or so.
Add liquid aminos and pepper. Drizzle with up to 2 Tablespoons of sesame oil – for flavor.
Add scrambled eggs back into the skillet.
Serve and enjoy!
1 head of cauliflower (this recipe makes a TON)
1/2 medium onion, diced
1 cup carrots diced
3 cloves garlic, minced
8 oz frozen peas
2 Tablespoons olive oil
1/2 cup liquid aminos
1/2 teaspoon crushed red pepper
1/2 teaspoon black pepper
2 Tablespoons sesame oil
Rice the cauliflower by pulsing in a food processor or using a cheese grater. Set aside. In a skillet, scramble 3 eggs. Remove from heat and set aside. In the same skillet, saute carrots, onions and garlic for about 5-7 minutes or until carrots are soft. Add cauliflower and frozen peas and saute for another 5-7 minutes. Season with pepper and liquid aminos. Drizzle with sesame oil. Add the eggs back into the skillet and mix to combine. Serve and enjoy!