Cauliflower Fried Rice

Last week I was honored to be able to speak again to the biggest loser group I am apart of about healthy eating. That night I tried to focus on healthier swap outs. Because in all of my weight loss journey I have not deprived myself of anything I love food and I knew that if I was going to change it wasn't going to be by changing everything about what I ate! 

The night I spoke I had several options for them to try. Spiced Chickpeas as a healthy alternative for afternoon snacking. Avocado Ranch Dip instead of your typical ranch. I gave samples of Turkey Sausage to show how to cut out some calories without losing taste. I also made an alternative to ice cream, with Peanut Butter Chocolate Chip Banana Bites. As I was preparing for this little class I knew I wanted to prepare a main dish that had and easy swap out and lately I have been needing lots of Chinese Food. That is where my love for fried rice met my dislike for cooked cauliflower. Boy oh boy am I glad I gave this a try. Plus one of the pickiest people in the group was amazed by it and thought it was rice!!! Winner! 

This dish could be served alone for a meat free meal or paired with some awesome crock pot pineapple chicken like I did in the picture above. Note if you have been avoiding trying these recipes because you don't own a food processor NO WORRIES!!! I found in my local Wal-Mart near the bagged lettuce Cauliflower Crumbles!!! Yup that's that right just open the bag and they are ready to use!!! 

Give this a try for a great healthy option to your typical fried rice!!! Oh and someone mentioned to me the other day that I hadn't posted a before and now (not after because I will always be a work in progress) picture in a long time! Well below the recipe there is one, I feel pretty dang great about how far I have come! 

   

Cauliflower Fried Rice 

INGREIDENTS

1 head cauliflower, chopped into florets

1 small yellow onion, finely chopped

1 cup frozen peas and carrots 

2 eggs, beaten

1 Tbsp sesame oil

1/4 cup low sodium soy sauce

1 Tbsp light brown sugar

1/8 tsp. ground ginger

Pinch red pepper flakes

2 Tbsp green onions, chopped

INSTRUCTIONS

Chop head of cauliflower into florets and place in food processor. Pulse until it starts to resemble rice; set aside.

Heat a large wok (or skillet) over medium heat and drizzle in sesame oil. Add onion, peas and carrots and saute until tender, about 2 minutes.

Meanwhile in a small bowl, whisk together soy sauce, brown sugar, ginger and red pepper flakes; set aside.

Slide veggie mixture to one side of the wok and add in the beaten eggs, scrambling until cooked through and then incorporate with the veggies.

Stir in cauliflower "rice" and pour the soy sauce over top, mixing well. Cook for an additional 3 to 4 minutes, until cauliflower is soft and tender.

Top with green onions, serve and enjoy!

The Left is in January of 2014 the right January of 2016