Cauliflower Fried Rice

By seamline

BY WOMAN'S DAY KITCHEN
PER SERVING 251 CAL, 13.5 G FAT (2 G SAT FAT), 186 MG CHOL, 449 MG SOD, 15 G PRO, 20

Ingredients

• 1/2 large head cauliflower
• 2 tbsp. vegetable oil
• 1 orange pepper, cut into thin 1/2" pieces
• 1 scallion, thinly sliced
• 1 2" piece ginger, cut into thin matchsticks
• 2 tbsp. low-sodium soy sauce
• 2 tsp. chili garlic paste
• 2 tsp. honey
• 4 large eggs
• 1 c. frozen peas, thawed
• 1 c. frozen edamame, thawed
• Lime wedges, for serving

Details

Servings 4
Cooking time 20mins
Adapted from womansday.com

Preparation

Step 1

1. Cut the cauliflower into florets, discarding the tough inner core and leaves. Working in batches, transfer the cauliflower to the bowl of a food processor. Pulse until the cauliflower resembles rice, about 15 seconds (be careful not to over-process or cauliflower will get mushy). Set aside, then repeat with the remaining cauliflower (you should have about 4 cups of cauliflower).
2. Heat 1 tablespoon oil in a large cast-iron skillet over medium-high heat. Add the pepper, the white parts of the scallion, and the ginger; cook, stirring, 2 minutes. Add the cauliflower, toss to combine and cook, covered, stirring once, for 5 minutes.
3. Meanwhile, in a small bowl, whisk together the soy sauce, chili garlic paste, and honey. In a separate small bowl, lightly beat the eggs. Push the cauliflower mixture to one side of the skillet, add the remaining 1 tablespoon oil, then the eggs, scrambling until cooked, 2 minutes.
4. Remove skillet from heat and fold in the eggs, sauce, peas, and edamame. Serve with thinly sliced scallion greens and lime wedges.