In a food rut? I have been lately. It has been so hot and humid this summer, all I can think about is eating salads and fruit. But to be honest, sometimes there really is such a thing as too many salads. This has forced me to try and figure out what in the world sounds appetizing when it is so dang hot outside! My salvation came when I discovered a magic food called cauliflower rice. Cauliflower rice is just cauliflower minced up until it is the texture and size of rice. The great thing about cauliflower rice is that it is just as neutral in flavor as rice, and as easy-to-use. You can make a pizza crust out of it, bread, throw it into smoothies, or use it as a simple rice substitute. This is what got me inspired to make this carb-free cauliflower “fried rice” with veggies. A super healthy version of the Asian classic, one that will satisfy your cravings for one of your favorite foods, without all the negative aspects.
And why eat cauliflower? Cauliflower is from one of the healthiest food groups, cruciferous vegetables. Cauliflower is rich in phytonutrients including one called glucosinolates. Glucosinolates help to support the cardiovascular, digestive, immune system. They also have anti-inflammatory effects, and help support detoxification. In particular, cauliflower, like other cruciferous vegetables, contain a compound called DIM (diindoylymethane). DIM is one of the most effective compounds for detoxifying harmful estrogen in the body. This has profound benefits for keeping hormone levels balanced, preventing hormone-related cancers, detoxifying synthetic forms of hormones (birth control), and protecting the body from harmful chemicals that mimic hormones (plastics, pesticides, chemicals in household cleaning items and body care).
When consumed at least once per week, cauliflower has been associated with decreased risk of colorectal cancer, prostate and breast cancer. In addition, consuming cauliflower has shown to improve cardiovascular health because of its ability to bind bile acids and lower blood cholesterol. Eating ample cruciferous veggies can also help improve blood sugar levels and promote weight loss. See how awesome cauliflower is? That’s why we want to eat it in any way we can, starting with this carb-free cauliflower “fried rice” with veggies.
*Note: you can purchase cauliflower rice from Trader Joes and other stores. If you do not have it readily available to you, you can make it at home quite easily using this recipe.
Carb-Free Cauliflower “Fried Rice” with Veggies
gluten-free, vegetarian, paleo
- 24 oz. cauliflower “rice” (about 1 large cauliflower or 2 small cauliflowers)
- 1 tbs. coconut oil
- 2 garlic cloves, minced
- 8 oz. peas, frozen or fresh
- 4 medium carrots, peeled and chopped
- 4 eggs
- 1 tsp. sea salt
- 2 tbs. soy sauce (or tamari or aminos)
- 1.5 tbs. rice wine vinegar
- 1 tbs. olive oil
- .5 lime juice
- 1 tbs. ginger, freshly minced
- 1 tbs. lemongrass, chopped
- .5 tsp black pepper
- .5 cup toasted cashews
- cilantro, chopped
- sesame seeds
- optional extra protein boost: organic tempeh or wild shrimp
- Add coconut oil to large frying pan and turn heat on medium
- Add garlic and saute until fragrant for about 3-5 minutes (do not let it burn)
- Once garlic is translucent, add cauliflower rice and peas
- Cook for a few minutes until softened (longer if frozen)
- Add carrots to pan. Saute for about 15 minutes until the carrots have softened. Stir often to prevent burning.
- While the veggies are cooking, prepare the sauce by adding all ingredients to a small bowl or jar.
- Once veggies are nice and soft, add in sauce. Stir around for a minute or so.
- Next, add 4 raw eggs. Mix the eggs into the veggies until cooked through. This will take a few minutes.
- Stir in 1 tsp of sea salt.
- Finish with your choice of toppings and enjoy!