I am late to this dance, but at least I’m dancing. Cauliflower. Love the stuff. I never would have thought of substituting it for rice. How are people this creative? Now, you will notice it’s not rice. Trust me. It is still delicious and nutritious. You can grate it yourself. I love my box grater, but I love my knuckles more, so I buy mine frozen at Trader Joe’s. Look at the ingredients. If you don’t like sesame oil or soy sauce, or even cauliflower, don’t make this. If you like these ingredients, do try it. I like to make it on Sunday and have it for quick and tasty lunches during the week. If you have an extra protein like leftover chicken, add it in at the end. I’ve adjusted the recipe a bit because, I never want to use ½ an onion or to count out 5 scallions. What will you do with the rest of these ingredients? Rotting in the fridge is their future. I didn’t have frozen carrots and peas so I used mixed frozen veggies. Still delicious! I substituted garlic powder for garlic. Garlic sometimes can taste bitter, as can cauliflower. This adds flavor without the bitterness.

1 package frozen rice cauliflower

1 tbsp. sesame oil

1tsp.vegetable or canola oil

3 large eggs

pinch of salt

1 large onion

¾ cup frozen peas and carrots or mixed vegetables

2 tsp. garlic powder

bunch of scallions, diced

3 tbsp. soy sauce

Scramble the eggs, with a fork, in a bowl and set aside. Dice up your onion and place in a bowl. Measure out your frozen vegetables and put in a bowl with the diced scallions.

Heat a sauté pan over medium heat. I used a well-seasoned cast iron pan. You want your pan hot before you add the vegetable oil. If you sprinkle water over the hot pan, and the water rolls around and evaporates, the pan is hot. Pour a teaspoon of oil in the pan and cook the eggs. Stir them with a heat-proof spatula. They can be a little “wet”. Put them back into the dish. This is okay, because they will be cooked more at the end.

Add the sesame oil to the hot pan. You may need some vegetable oil too. Add the onions and let them soften for a couple of minutes. I sprinkle a pinch of salt over mine to help sweat out the water. Add the frozen vegetables, scallions and garlic powder. Stir this mixture as it heats up. Depending on what vegetables you are using this could take 5 minutes. You want everything to heat up and soften.

Raise the heat to medium high. Add the frozen cauliflower to the pan and the soy sauce. Stir frequently. You want to cook the cauliflower. The frozen cauliflower will cool off the pan, so it will take about 5-10 minutes to cook. When the cauliflower is cooked, add the eggs back in and stir. After a minute, shut off the heat and let it cool in the pan.

You should taste this mixture. I used low-salt soy sauce and found I needed to add a pinch more at the end. You may want to add more soy sauce. Whatever you want, you can add.

I love to add sweet chili sauce before I eat this. Gives it a little sweetness to the salty flavor of soy, and the slight bitterness of cauliflower. Try it. It’s sooooo delicious. Just a few drops! Happy lunching!

Here’s the original recipe which clearly is more skinny than mine!