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!

A buddy of ours at our CrossFit box asked us if we had a Paleo style Fried Rice recipe. We had never tried, so we immediately set to work. The rice is replaced with cauliflower we pulverized in the food processor. This recipe messes up a few more dishes than I like to clean, but it was completely worth it…and it made 4 giant servings, hello leftovers! Feel free to add peas, carrots, zukes, whatever you’ve got–clean out that fridge!

• 1 lb. ground pork
• 4 oz. mushrooms, sliced
• 1 shallot or 2 cloves of garlic
• 2 inch long piece of ginger
• 4 green onions, sliced
• 2T + 2T wheat free soy sauce
• 1T + 1T chili garlic sauce
• 1 head of cauliflower
• 2 eggs

In a saute pan add the pork and break it up into pieces with your spatula. Let me school you real quick in extracting flavor from ground meat–let it cook until it’s brown. That means, don’t stop cooking it until you physically see a brown crust on it, just like if you were searing a steak or chicken.

While the pork is browning, chop the cauliflower head into chunks and throw into your food processor. Pulverize until it’s turned into crumbles, this shouldn’t take but about 2 minutes. Remove the cauliflower and reserve in a bowl. Since the bowl of the processor is already dirty, you might as well let it do some more work for you and pulverize the ginger and shallots.

Once the pork is brown, brown, brown add the mushrooms, 1/2 the green onions, 2 T soy sauce, 1T garlic chili sauce, and the shallots and ginger. Let it come together and simmer for about 5 minutes. Remove the mixture from the pan and put into your serving dish.

Add the cauliflower to the saute pan. What you’re trying to do is cook the cauliflower crumbles. Keep your eye on it and stir it around every minute or so. It should be finished in about 8 minutes. Taste it to make sure it’s soft and doesn’t have an over cauliflower-y taste. Add 2 more T of soy sauce and 1 more T of chili garlic sauce. Place the cauliflower into the serving bowl.

In a small bowl, crack 2 eggs and whisk together with a fork. Add the eggs to the saute pan and constantly stir so the eggs scramble into small pieces. They should finish cooking in about 2 minutes. Add the eggs to the serving dish.

Add the other 1/2 of the green onions, toss everything around to coat and serve immediately.