Cauliflower Fried Rice
1 large head cauliflower, roughly chopped
2 tbl. coconut oil
1 large onion, chopped
8 0z. package baby bellas, chopped
2 c. broccoli, chopped
4 cloves garlic, minced
1 in. piece ginger, minced
3 tbl. tamari
1 tbl. fish sauce
1/4 c. rice wine vinegar
1/2-3/4 c. shredded coconut
3 eggs, whisked
1 tsp. red pepper flakes
Toasted cashews, for topping
Put the cauliflower on a cookie sheet and dry roast at 400 for about 15 minutes. Then put into a food processor and pulse until it looks like little grains of rice.
Heat coconut oil in a wok or large saute pan.
Add your onions and mushrooms and saute about 10 minutes.
Add broccoli, fish sauce, garlic, and ginger. Cook for a few minutes, stirring occasionally.
Push everything to one side of the pan so you have room to scramble the eggs. Once they are almost set, stir into the veggies.
Add in the cauliflower, coconut, red pepper flakes, tamari, and vinegar.
Cook for about 5-10 more minutes, stirring often.
Top with toasted cashews and your choice of protein. (I like to use scallops and shrimp.)