I spiralize, I squash, I mash and I roast with the best of them. I love vegetables and I love coming up with unique ways of adding them into our lives. Spaghetti squash is on regular rotation in this house. I have tried several different ways of using cauliflower, including “bread sticks” and “pizza crust.” This one is by far the best. Thanks Skinny Taste yet again!
- 1 medium head (about 24 oz) cauliflower, rinsed (I bought cauliflower crumbs from Target)
- 1 tbsp sesame oil (I used olive oil)
- 2 egg whites
- 1 large egg (I only used egg whites)
- pinch of salt
- cooking spray
- ½ small onion, diced fine
- ½ cup frozen peas and carrots
- 2 garlic cloves, minced
- 5 scallions, diced, whites and greens separated
- 3 tbsp soy sauce, or more to taste (Tamari for Gluten Free)
- Remove the core and let the cauliflower dry completely. Coarsely chop into florets, then place half of the cauliflower in a food processor and pulse until the cauliflower is small and has the texture of rice or couscous – don't over process or it will get mushy. Set aside and repeat with the remaining cauliflower.
- Combine egg and egg whites in a small bowl and beat with a fork (I just used egg whites). Season with salt.
- Heat a large saute pan or wok over medium heat and spray with oil. Add the eggs and cook, turning a few times until set; set aside.
- Add the sesame oil (I used olive oil because Noah is allergic to sesame) and saute onions, scallion whites, peas and carrots and garlic about 3 to 4 minutes, or until soft.
- Raise the heat to medium-high. Add the cauliflower "rice" to the saute pan along with soy sauce. Mix, cover and cook approximately 5 to 6 minutes, stirring frequently, until the cauliflower is slightly crispy on the outside but tender on the inside. Add the egg then remove from heat and mix in scallion greens.
Special thanks to Target for making it easier to make this recipe!
I paired it with delicious chicken lettuce wraps for a full meal!
Thanks to Cooking Classy for this great recipe! (Click here for that)
Here’s the recipe…
2 lbs ground chicken (not ground chicken breast)
3 cloves garlic, minced
1 red bell pepper, cored and finely chopped
1/2 cup finely chopped yellow onion
1/2 cup hoisin sauce
2 Tbsp soy sauce
Salt and freshly ground black pepper
1 (8 oz) can sliced water chestnuts, drained and rinsed
1 1/2 cups cooked white or brown rice
3 green onions, sliced
1 Tbsp rice vinegar and 1 1/2 tsp sesame oil (optional)
2 heads iceberg lettuce
Place ground chicken and garlic in a large microwave safe bowl. Microwave mixture, stirring occasionally, until chicken is no longer pink, about 5 – 6 minutes. Drain off liquid and pour mixture into a 5 – 7 quart slow cooker. Add bell pepper, onion, hoisin sauce, soy sauce, 1/2 tsp salt and 1/2 tsp pepper and toss mixture. Cover and cook on low heat 2 – 3 hours until chicken is tender.
Stir in water chestnuts, cooked rice, green onions, rice vinegar, and sesame oil, cook until heated through 3 – 5 minutes. Season with additional salt as desired. Separate iceberg lettuce leaves and serve with chicken filling.
If these don’t look like happy faces, then I don’t know what does!!!