Winter has officially hit Minnesota, and after the very mild weather we have been having... the snow and cold sorta felt like a slap in the face! Can we go back to the balmy 40-50 degree weather we were having just a few weeks ago? Pretty Please?
This is silly to say but even though I am a baby when it comes to to cold weather... the snow and cold does make it feel a little more like the Holiday season. I know, only a crazy Minnesotan would say that... but to me the Holiday season isn't complete without the white fluffy stuff... I know I sound crazy again!
You want to know what else is kinda crazy? The fact that I can get Derek to eat this insanely delicious Cauliflower Fried Rice! I know... crazy, but cauliflower is one of his favorite vegetables! I love this fried rice for so many reasons. But the main reason I love it so much is because it is loaded with veggies and good for you protein. Plus it is super flavorful. Ricing the cauliflower does take some time, but I promise you the end results are totally worth it! To save on time rice the cauliflower the night before, or buy Green Giants riced cauliflower in the steamer bags, you can find it in the produce section with the other fresh steamer bag veggies! So have I convinced you to make this dish yet? Good... happy cooking!
Cauliflower Fried Rice
1 Cup Match Stick Carrots
1 Medium Bell Pepper - I like Red - Chopped
1/2 Large Onion - Chopped
4 Garlic Cloves Minced
2 Large Egg Whites +1 Large Egg beaten
1 Package Organic Tempeh - I like Trader Joe's
1 Head Cauliflower Cut into Florets - Or 2 Bags Green Giant Chopped/Riced Cauliflower
1/4 Cup Low Sodium Soy Sauce
1 1/2 Tablespoon Sesame Oil
2 Tablespoons Rice Wine Vinegar
1 Tablespoon Agave
Pepper to Taste
1/4 Teaspoon Ginger
1-Place cauliflower florets in a food processor or blender (I have a ninja) and pulse until cauliflower resembles grains of rice - don't over chop! Set cauliflower aside.
2- In a large skillet coated with cooking spray saute onions, pepper, and carrots until tender. Add minced garlic and saute until fragrant, about 1 minute.
3- Add Tempeh to the skillet and cook until lightly browned. Now carefully add riced cauliflower to the skillet, stirring well. Cook cauliflower for 5-10 minutes or until soft.
4- Make a well in the center of skillet. Carefully pour beaten eggs into center of the well and cook. Once eggs are cooked carefully stir to combine eggs with cauliflower rice, veggies and tempeh. Turn off stove.
5- In a small bowl whisk together soy sauce, sesame oil, rice wine vinegar, agave and ginger. Pour over cauliflower rice and stir until cauliflower is evenly coated in sauce. Turn stove back on and heat for 2-3 minutes. Serve immediately.
I served mine with crushed peanuts, sriracha, and fresh cilantro!