Fried Cauliflower “Rice”

Made with fresh, delicious vegetables and completely grain free. From The Elimination Diet by Alissa Segersten & Tom Malterre, MS, CN

0
Servings

  • 1 medium head cauliflower, coarsely chopped

  • 2 Tbsp extra virgin olive oil (or coconut oil)

  • ½ white onion, diced

  • 2 large carrots, diced

  • 2 celery stalks, diced

  • 2 tsp grated fresh ginger

  • 5-6 shiitake mushrooms

  • 1 small zucchini, diced (optional)

  • 1 cup fresh or frozen peas

  • 2 cups sliced napa cabbage

  • 3 Tbsp coconut aminos

  • ½ tsp sea salt

  • 1/8 tsp freshly ground white pepper

  • optional garnishes: sliced green onions & chopped fresh cilantro

Instructions

Place the chopped cauliflower in a food processor fitted with the “s” blade. Pulse until the cauliflower is broken down into tiny, rice-like pieces, and set aside. Heat the oil in a deep 11- to 12-inch skillet over medium heat. Add the onion, carrots, celery, and ginger; sauté for about 8 minutes. Next add the mushrooms and zucchini; sauté for 2 minutes more. Add the minced cauliflower and stir it into the vegetable mixture; sauté for about 3 minutes. Add the peas, napa cabbage, coconut aminos, salt, and white pepper; sauté for another few minutes. Taste and adjust the salt and seasonings, if desired. Garnish each serving with sliced green onions and chopped cilantro.