First off, let it be said here today that I would have put sliced carrots in this recipe, but I stuffed the last ones down the Vitamix to make juice yesterday. So imagine sliced or diced carrots, at the very end, if for no other reason than this dish needs the color they bring!
Grab about 3 cups of cauliflower (that would be 3 cups after grating - so before grating, you just have to wing it. I was dead-on...and proud of that. However, this picture is deceiving, in that it in no way represents 3 cups, grated or not...)
I did the busy work for you, and compared grating cauliflower with the usual grater...
...and in about 5.3 seconds, I knew this was the better method:
Throw your cauliflower in, and run it through on variable speed 1, off and on, off and on (you may have to use a tamper to keep from making mush) and it yields this goodness:
Chop about 1/4 cup of onion, and mince 3 cloves of garlic, "glug" some olive oil in your skillet and toss that in - sweat it for just a minute, and then toss in all that cauliflower "rice". Sprinkle with a pinch of kosher salt. Add 3 TB low-sodium soy sauce. Stir-fry for about 5 minutes, then add 1/2 cup of frozen peas. Cook another 2-3 minutes.
While the peas are getting warmed, scramble two eggs. Make a "well" in the center of your fried rice, and pour in your egg. Let it set up for just a moment, and begin to scramble it.
Plate it up, and take a picture because you. are. that. woman. You are a goober-blogger-wannabe-foodie-geek. Work it.
You guys, this really is so good. We don't eat white rice around here - we normally cook with brown rice. But if you want to cut even those (good for you, amazing, whole grain) carbs out, cauliflower is truly the way to go.
disclaimer: I am FOR all grain, not against a single one.
Thank you in advance for Pinning!