If you are at all familiar with Paleo style and/or grain-free diets, then “cauliflower rice” in one form or another is likely already a staple in your home. And if not…well, it should be. Even if you are not intentionally eating grain-free, this recipe is going to rock your world! I know, the idea sounds a bit strange at first and maybe even a little too good to be true, but I promise you….if you don’t tell people what they’re eating, they’ll probably never guess that it isn’t traditional rice. I am not kidding you! I have tested this out on my family and they were shocked and pleasantly surprised.
1 medium to large sized head of cauliflower
1-2 tablespoons coconut oil or preferred cooking oil
1 medium sized onion, diced
3 garlic cloves, minced
1 cup protein (beef, chicken, sausage, shrimp)
1 large egg, cracked & lightly beaten (set aside)
1/4 cup spring onions, chopped
1/4 cup chopped cilantro
Coarse sea salt and cracked pepper to taste
1 tbs. gluten-free soy sauce (low sodium) or coconut aminios
Grate the Cauliflower using a food processor with the grater attachment or use a hand grater.
Prep the rest of the ingredients as stated in the ingredient list above. I find it helpful to put each ingredient into a separate prep bowl.
Add about two tablespoons of oil and the onions to a pan. Fry the onions till soft and translucent.
While the onions are cooking, add the cauliflower, turn the heat up a bit higher, spreading out and frying the cauliflower, allowing it to brown some. Toss and allow to brown again. Repeat this till evenly browned. It should take about 5 minutes.
Make a well in the center of the cauliflower. Add the beaten egg and stir until it just begins to thicken. Toss the egg throughout the ‘rice' and onions. Rice should become nice and fluffy with bits of egg throughout. Remove from heat when ready. (This will happen before the other ingredients are done cooking).
Cook the protein of choice till done (we used chicken, as pictured above).
Now back to the pan with the onions: Add the garlic and the cooked protein of choice to the onions. Continue to fry, spreading out, stirring & tossing the ingredients often. Remember to spread ingredients out evenly in the pan between ‘tossing’ so that they can all ‘brown’ not steam.
When both of the mixtures are ready and nicely browned in spots (the cauliflower WILL be done first), combine them into one pan and toss till evenly mixed. Garnish with cilantro and spring onions, salt & pepper (optional) and coconut aminos (or soy sauce).
Serve in bowls or on plates and prepare to watch as a full serving of veggies and meat magically disappears right in front of your eyes.