Cauliflower Fried Rice

I remember when I first made cauliflower rice. It took me SO long to get through the recipe to my finished product. Maybe at the time I was intimidated because it sounded fancy and hard to do. But now it has become so popular and common that you can find it in grocery stores! (Trader Joe’s has it in their frozen aisle.) I find that supermarkets are fairly quick to pick up on the latest health trends and hot items, which is great for typical shoppers who want to experiment with their diets but don’t have access to a health food store.For this next recipe I knew I wanted to make something I eat all the time; a Running On Veggies entree that’s both easy to whip up and healthy (obviously). But most importantly, I wanted something that is specifically NOT intimidating and NOT very fancy. Cauliflower rice fits that bill. And it can easily be used in place of any of your favorite rice dishes.Now, who doesn’t love fried rice?! So flavorful with a little bit of crunch. Truth be told, if you think about it, fried rice is really a healthy dish – a little starch, some protein and usually some type of vegetable. So why not take it up a notch and add even more nutritional value by substituting the rice with cauliflower rice. It offers a ton of micronutrients and allows you to eat a larger serving since it isn’t as starchy as traditional rice. Who doesn’t love seconds….or thirds….

For my own signature twist on this dish I went for a vegan protein – organic tofu – instead of egg. If you prefer egg then you can definitely use it. The dish is really versatile so you can swap things in and out. One night I might feel like using organic eggs and another night I’ll use tofu. I’ve even made this recipe with both!This dish is a little salty and a little tangy with a nice bite to it. It makes for the perfect meal if you want an easy weeknight dinner. And it has a lot of volume so there is always enough left to put away for lunch the next day. Or you can invite friends over and serve it to a larger crowd.They say “you eat with your eyes” and I couldn’t agree more. The bright colors and textures in this dish makes it appealing to everyone! It has been a dinner staple of mine for a long time. Try it and let me know what you think!Recipe:

• 1 head cauliflower 
• 14 oz tofu (1 package)
• 2 cups edamame  (I used frozen shelled)
• 1 1/2 cup diced carrots
• 1 cup organic corn
• 1/4 cup sliced scallion
• 1/4 cup chopped toasted cashews
• 3 cloves crushed garlic 
• 3 tablespoons brag amino acid (soy sauce alternative)
• 3 tablespoon rice wine vinegar
• 1 teaspoon toasted sesame oil 
• 1 teaspoon paprika 
• 1 teaspoon garlic powder
• salt to taste

1. Dice tofu into very small pieces.  Spray a large pan with non-stick spray, place over medium heat. Add tofu and crushed garlic cook for around 10-15 minutes until golden brown. Meanwhile prepare your cauliflower rice.
2. Clean cauliflower, then dice into florets. I usually “rice” it in two batches. This way the cauliflower gets riced evenly. Add cauliflower to the food processor and process until it looks like rice. You may need to start and stop the machine to get every piece.
3. Once tofu is golden brown, add cauliflower, edamame, carrots, corn, amino acid, rice wine vinegar, sesame oil, paprika, garlic powder and salt to taste. Mix very well and lower heat to a simmer. Cook for another 20 minutes or so until everything is well combined. 
4. Note: If you would like to add eggs to this recipe add them 5-10 minutes before it is done cooking and raise the fire slightly. Keep stirring to scramble the egg.
5. Once cooked, top with scallions and toasted cashews