Cauliflower Rice

Ingredients

• Cauliflower1 cup (240 g)
• Soy Sauce1 tablespoon (14 g)
• Sesame Oil1/2 tablespoon (5 ml)
• Ginger1 slice (3 g)
• Egg1 count (55 g)
• Egg White1 count (40 g)
• Garlic1/2 clove (2 g)
• Red Bell Pepper1/4 count (30 g)
• Carrot1/2 medium (30 g)
• Broccoli1/2 cup (45 g)
• Peas1/4 cup (50 g)
• Scallion1 tablespoon (5 g)
• Sesame Seeds1/2 tablespoon (5 g)
• Olive Oil1/2 tablespoon (5 ml)

Instructions

1. 1

   Step 1

   Place the cauliflower florets in a food processor and blend. Once done, remove excess water using a paper towel.

2. 2

   Step 2

   Next, in a bowl, mix soy sauce (light or dark), half of the sesame oil and grated ginger. Set aside.

3. 3

   Step 3

   Heat the remaining sesame oil in a pan. While heating, beat the eggs with the egg whites and once heated, pour in the mixture.

4. 4

   Step 4

   Cook for 1-2 minutes and flip, cook 1 more minute and turn off. Dice the omelet.

5. 5

   Step 5

   Boil the vegetables (except the bell pepper). Place the carrot and peas in a pot filled with boiling water and boil for 6 minutes.

6. 6

   Step 6

   When 3 minutes are left, add the broccoli. Once done, remove, drain and set aside.

7. 7

   Step 7

   Next, in a pan or pot, brown the garlic with the oil and add the cauliflower.

8. 8

   Step 8

   Cook for about 4 minutes over medium heat until tender and add the remaining ingredients.

9. 9

   Step 9

   Serve and garnish with sesame seeds.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Cauliflower Rice can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.