Stir-fry Cauliflower "Rice"

Macros / Serving Size

Protein 3 g | Fat 8 g | Carbs 8 g

% Calories of Macros / Serving Size

Protein 10 % | Fat 61 % | Carbs 28 %

Nutrients / Serving Size

Calories 532 | Fiber 2 g | Sodium 148 mg | Sat Fat 1 g

Ingredients (serves 5)

• 2 tsp. sesame oil
• 2 tsp. sunflower, safflower, or coconut oil
• 1 large carrot, finely diced
• ¾ cup red onion, finely diced
• ½ head cauliflower, finely chopped to rice-sized bits (use a food processor to save time)
• ¼ cup water or low-sodium broth
• 1 tbsp. reduced sodium soy sauce (or teriyaki sauce)
• 2 green onions, sliced
• A pinch of garlic powder and ginger to taste
• Fresh cilantro or coriander leaf (optional)
• Toasted nuts or sesame seeds (optional)

Directions

1. In a large sauté pan, heat the oil over medium-high heat. Add the carrot, sauté for about 2 minutes, add the onion and cook covered for 3-5 minutes, stirring occasionally, until onions are soft and translucent.
2. Stir in the cauliflower and ¼ cup water/broth. Reduce heat to medium, cover and cook for 5 minutes, stirring halfway way through cooking time.
3. Stir in the soy sauce (or teriyaki sauce) and the green onions. Season with the garlic powder and ginger to taste.
4. Check for doneness. Don't overcook! The cauliflower should have a little texture, and not be mushy.

Tips

• Pair with a high-quality protein (edamame/tofu, grilled chicken, scrambled eggs, or baked salmon) and a side of steamed broccoli or green peas.
• A great replacement for traditional fried rice!
• Nutrition information does not include the optional ingredients.