Cauliflower rice

Name: Cauliflower rice
Cuisine: Indian
Ingredients: 1 medium head, about 24 oz cauliflower, rinsed; 1 tbsp sesame oil; 2 egg whites; 1 large egg; pinch salt; as required cooking spray; 1/2 small onion, diced fine; 1/2 cup frozen peas and carrots; 2 garlic cloves, minced; 5 scallions, diced, whites and greens separated; 3 tbsp soy sauce, or more to taste

Anjali padhy @anjali_7

#rainbowweek3

Anjali padhy @anjali_7

Saved

Ingredients

1medium head, about 24 oz cauliflower, rinsed
1 tbspsesame oil
2egg whites
1large egg
pinchsalt
as requiredcooking spray
1/2small onion, diced fine
1/2 cupfrozen peas and carrots
2garlic cloves, minced
5scallions, diced, whites and greens separated
3 tbspsoy sauce, or more to taste

Saved

Steps

1

Remove the core and let the cauliflower dry completely.
Coarsely chop into florets, then place half of the cauliflower in a food processor and pulse until the cauliflower is small and has the texture of rice or couscous – don't over process or it will get mushy. Set aside and repeat with the remaining cauliflower.
2

Combine egg and egg whites in a small bowl and beat with a fork. Season with salt.
Heat a large saute pan or wok over medium heat and spray with oil.
3

Add the eggs and cook, turning a few times until set; set aside.
Add the sesame oil and saute onions, scallion whites, peas and carrots and garlic about 3 to 4 minutes, or until soft. Rise the heat to medium-high.
4

Add the cauliflower "rice" to the saute pan along with soy sauce. Mix, cover and cook approximately 5 to 6 minutes, stirring frequently, until the cauliflower is slightly crispy on the outside but tender on the inside.
5

Add the egg then remove from heat and mix in scallion greens.