It’s been a while since I posted about cauliflower rice, but wanted to re-visit and share one of the awesome ways this easy side can be transformed into a delicious, nutrient-rich dish. However, if you’re still skeptical about how flavorful vegetables can be and are an employee on the WSU Spokane campus, come and try this dish at the Wellness Collaborative’s first Employee Wellness Camp next week. At the event this recipe will be demo-ed and sampled with some complimentary sides to show you just how delicious and easy a vegetable based meal can be.
Makes: 4 Servings
- 3 Cups Raw Cauliflower, grated (can use a food processor or a cheese grater)
- 1/2 Cup Frozen Peas
- 1/2 Cup Carrots, halved then thinly sliced
- 3 – 4 Cloves of Garlic, minced
- 1/2 Cup Onion, diced
- 1/2 Tbsp Extra Virgin Olive Oil
- 2 Eggs
- 3 Tbsp Soy Sauce, reduced sodium (or Bragg Liquid Aminos – my favorite soy sauce alternative)
- Heat the olive oil in a large skillet on medium/high heat as you finish prepping your vegetables.
- Add your garlic and onions to the pan. Saute until onions turn soft and transparent (approx. 3 minutes).
- Add in the peas and carrots, cooking until soft (approx. 3 – 4 minutes).
- Lightly beat the 2 eggs in a separate bowl and add to the pan along with your cauliflower “rice” and soy sauce. Be sure to blend the egg mixture evenly with the rest of the ingredients in the pan. Cook for 5 – 7 minutes, stirring frequently.
Nutritional Information: Calories 116 / Protein 8 g / Carbohydrates 12 g / Dietary Fiber 4 g / Total Sugars 5 g / Added Sugars 0 g / Total Fat 5 g / Saturated Fat 1 g / Monounsaturated Fat 2 g / Polyunsaturated Fat 1 g
Credit: Family Fresh Meals