Cauliflower masquerading as rice? What? Huh? Having recently turned cauliflower into an amazing "cream" sauce, I've come to the conclusion that it must be the most versatile veggie on the planet. Still, when I saw this recipe on Family Fresh Meals, I worried that the cauliflower would soften too much and turn into a paste. But I just had to try it because it was much too fascinating to pass up.
(adapted from Family Fresh Meals)
1 Tablespoon olive oil
1 Small onion, chopped
2 Cloves garlic, minced
1/2 Cup shredded carrots
1/4 Cup peas
2 Cups grated cauliflower
1 Tablespoon soy sauce
2 Tablespoons scallions, chopped
Salt and pepper to taste
Add the olive oil to a large pan and saute the onion and garlic on medium heat until soft and translucent. Add the carrots and peas and continue cooking on medium heat for another couple of minutes. Add the soy sauce, raise the heat to high and add the cauliflower. Saute for a couple of minutes until the cauliflower is heated through.
Make a well in the center of the pan and crack in the egg. Whisk until the egg scrambles and distribute it throughout the mixture. Season with salt and pepper, top with the scallions and serve hot. Makes approximately 2 servings.