I’ve experimented with a few “ways of eating” (I refuse to use the word “diet”) and I’ve found that throughout all of my trials and bouts of reckless food choices, what works best for me is the Paleo approach. Paleo, which happens to be Gluten-free eliminates processed foods and welcomes nutrient dense whole foods. It really does simplify meal planning. A Paleo meal can be as simple as a meat and vegetable. Fruits, nuts, berries and (healthy) fatty oils are game as well. Some restrictions do apply and can be found at Ultimate Paleo Guide.
While familiarizing myself with grain-free solutions to some of my favorites such as rice, I found that cauliflower is often used as a replacement. I’ll admit, the thought of using cauliflower as a rice substitute was off-putting to say the least, but I decided to give it a try when creating an Asian inspired meal found in the gluten-free section of Cooking Planit. The meal included a surprisingly yummy Cauliflower Fried Rice.
I was pleased to find that I already had most of the ingredients on hand and growing in my garden. I just had to grab the beans (my plants stopped producing) and cauliflower (I didn’t bother planting, the worms are fierce) from Walmart. My Gourmet Garden pastes ginger and garlic pastes came in handy. They are so nice to have in the fridge.
I didn’t even know that I liked cauliflower until after trying this dish. I fell in love at first bite. So many meal ideas came to mind as I continued to chow down. I can definitely see myself added a meat to the “rice” or stuffing wontons with it. It’s so nice to have something different for a change. Oh, and the boys, they cleaned their plates, so this is definitely a winner!
- Coconut oil
- ½ onion, chopped
- ½ red bell pepper, chopped
- 2 carrots, chopped fine
- 1½ c green beans, chopped
- 1" cube ginger, minced fine
- 3 cloves garlic, minced
- 2 large eggs
- 1 head of cauliflower
- 3 Tbsp gluten-free soy sauce
- 3 Tbsp cilantro, chopped
- 3 Tsbp basil, chopped
- 1 green onion, chopped
- Chop cauliflower into florets. Add the florets to food processor and pulse until the cauliflower resembles the texture of rice. Be careful not to over process or it will be mushy.
- In a large skillet, heat 2 Tbsp coconut oil over medium. Add chopped onion, red pepper, carrots and green beans. Saute veggies for 5 minutes or until soft. Add ginger and garlic. Cook for another minute. Remove veggies and set aside. Whisk the eggs with 1 Tbsp water. Add more coconut oil to the skillet if you need to. Scramble the eggs in the skillet. Add eggs to the veggie mixture.
- Add 2 Tbsp coconut oil to the skillet and turn the heat to high. Add processed cauliflower and cook about 5 minutes. Add veggie/egg mixture and soy sauce. Remove from heat. Garnish with cilantro, basil and green onion.
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