A delicious veggie-packed meal. Add some chicken or your favorite teriyaki or hot sauce for some extra flavor.
Photo Credit: Canva
Ingredients
1 head cauliflower
2 large eggs beaten
2 cloves garlic
1 cup broccoli raw or frozen
1 onion diced
2 carrots, peeled and finely chopped
1 cup frozen or fresh veggie mix such as corn, peas, and/or green beans
2 TB reduced-sodium soy sauce
1 TB sesame oil
2 TB olive oil divided
1 TB freshly grated ginger
1/4 cup cashews or other nut or seed
2 green onions, thinly sliced
1/2 teaspoon sesame seeds
Salt and pepper to taste
Directions
Rice the cauliflower with a small grater attachment in a food processor or by pulsing it with the blade until it resembles rice. If you don't have a food processor, a cheese grater will work or finely chop cauliflower with a knife. Set aside.
In a small bowl, mix soy sauce, sesame oil, ginger, and pepper and set aside.
Heat 1 TB olive oil in a medium skillet over low heat. Cook eggs all throughout, approx. 2-3 minutes per side, flipping once. Remove from heat and cool. Dice into small pieces.
Heat 1 TB olive oil in a large skillet or wok over medium-high heat. Add garlic and onion, and cook, stirring often, until onions are translucent, about 3-4 minutes. Stir in broccoli, carrots, corn, and peas, and cook, stirring constantly, until vegetables are tender, about 3-4 minutes.
Stir in cauliflower, eggs and soy sauce mixture. Cook, stirring constantly until heated through and the cauliflower is tender about 3-4 minutes.
Serve immediately, garnish with green onions and sesame seeds.