This is a lower-carb version of fried rice – without the rice.
If you don’t want to “rice” the cauliflower yourself, pick up a bag of frozen cauliflower rice at the grocery store.
Here’s something fun you might not know about CAULIFLOWERS.
They get their name from the fact they really ARE a flower. The part that we eat – the chunky white florets – is made up of a cluster of flower heads. If they were left alone, they’d eventually develop seeds!
And here’s something you might already know: they are super versatile.
Cauliflower can be used as a low-carb pizza crust, turned into “bread,” mashed like potato, become roasted “popcorn,” added to stews, soups, and casseroles – or enjoyed as a delicious side dish.
Not only is it versatile, but it also contains some of every vitamin and mineral you need, as well as a healthy dose of fiber.
(All of that, and it’s still made up of 92% water!)
(makes 4 servings)
Wash and dry the cauliflower and chop it into florets.
Place the florets in your food processor and pulse until a rice-like consistency is formed. Depending on the size of your processor, you’ll probably have to do this in batches.
Heat olive oil in a large skillet over medium heat. When it’s hot, add the cauliflower and vegetables. Stirring frequently, sauté for about 10 minutes.
While it’s cooking, whisk the three eggs together in a small bowl.
When the mixture reaches the desired tenderness, pour in the eggs and cook, stirring, until it is combined and the eggs are cooked through. Stir in the coconut aminos.
Remove from the heat and add optional toppings.
Serve and enjoy!