PALEO CAULIFLOWER FRIED RICE
- 1 head of cauliflower
-1 lb. organic turkey sausage
- 2 Tbsp. + 2 more Tbsp. Avocado oil
- 4 carrots, peeled and chopped
- 1 small onion, chopped
- 2 Tbsp. garlic, chopped
- 1 cup green peas (exclude for whole30)
- 4 eggs, whisked
- 6-8 Tbsp. coconut aminos
- 1/2 tsp. sesame seeds
- Sea salt and ground pepper to taste
Directions:
1. Prepare your vegetables and whisk eggs. Grate the cauliflower on the larger side of a cheese grater. I like to wrap the riced cauliflower in a couple paper towels and squeeze it to remove any excess moisture, which helps make sure you get the crispier texture you are looking for.
2. Heat your skillet or wok over medium-high heat. Add 2 Tbsp. of avocado oil to the pan and allow it to melt. Add your onions, garlic and carrots and cook for about 2-3 minutes. If using peas, add them and cook 1 additional minute. Remove from pan and set aside in a large bowl.
3. Next add your whisked eggs to the pan and scramble them until they are lightly browned. Add a little sea salt and pepper, remove from pan and add them to the large bowl with the vegetables.
4. Next add the remaining 2 Tbsp. Avocado oil to the pan and allow it to get very hot. Add the riced cauliflower to the pan and toss it in the oil. Cook for about 5-7 minutes, only stirring every couple minutes so that it allows some pieces on the bottom to fry and get brown and crispy.
5. Add the vegetable and rice mixture back to the pan and stir to combine. Add the sesame oil, coconut aminos and some additional sea salt and pepper to taste.
Nowadays I will occasionally use frozen or fresh riced cauliflower. I will add other vegetables I have on hand like diced red peppers, corn and green onions.
