Asian Cauliflower Fried Rice

Here's what you need:

1 small head of cauliflower, florets separated and pulsed in a food processor until “rice-like”

1 large carrot, cut into small dice
1 small onion, minced
1-inch knob of ginger, grated with a microplane
2 scallions, thinly sliced
2 tablespoons of chopped cilantro leaves
2 eggs scrambled, fried in ghee or lard, salt, and pepper
1-2 tablespoons of coconut aminos
Kosher salt
Freshly ground black pepper
1-2 tablespoons of lard, coconut oil, or ghee

Here's what you do:

Heat up a tablespoon of lard in a large cast iron skillet over medium-high heat and added the chopped onions and carrots (along with a dash of salt and pepper) until soft. Add ginger and stir it around for 30 seconds.

Then add the cauliflower and more salt and pepper. Put a lid on the skillet and lower the heat to low and cook covered for ~ 5 minutes. When the cauliflower is tender (but not too mushy), added the coconut aminos, the herbs, and the egg. Splash on some fish sauce. You can also add a little coconut vinegar to add a tiny bit of tang to the dish. Voila!

Next time I might add shrimp!