CAULIFLOWER "FRIED RICE" - FROM SKINNYTASTE.COM

Cauliflower

Provided by nixlyn

Time 25m

Yield 4 1 1/3c heaping, 4 serving(s)

Number Of Ingredients 10

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1 head cauliflower, rinsed or 24 ounces cauliflower
1 tablespoon sesame oil
2 egg whites
1 large egg
1 pinch salt
1/2 small onion, diced fine
1/2 cup frozen peas and carrot
2 garlic cloves, minced
5 scallions, diced, whites and greens separated
3 tablespoons soy sauce

Steps:

Remove the core and let the cauliflower dry completely. Coarsely chop into florets, then place half of the cauliflower in a food processor and pulse until the cauliflower is small and has the texture of rice or couscous - don't over process or it will get mushy. Set aside and repeat with the remaining cauliflower.
Combine egg and egg whites in a small bowl and beat with a fork. Season with salt.
Heat a large saute pan or wok over medium heat and spray with oil. Add the eggs and cook, turning a few times until set; set aside.
Add the sesame oil and saute onions, scallion whites, peas and carrots and garlic about 3 to 4 minutes, or until soft.
Raise the heat to medium-high. Add the cauliflower "rice" to the saute pan along with soy sauce. Mix, cover and cook approximately 5 to 6 minutes, stirring frequently, until the cauliflower is slightly crispy on the outside but tender on the inside. Add the egg then remove from heat and mix in scallion greens.

Nutrition Facts : Calories 122.4, Fat 5.2, SaturatedFat 1, Cholesterol 46.5, Sodium 899.5, Carbohydrate 12.9, Fiber 4.3, Sugar 4, Protein 8.7