I CONFESS. CAULIFLOWER has never really been my go-to when it comes to side dish choices. Something about the texture and the shape just reminds me of the neuro part of my anatomy lab in med school. That said, catching a glimpse of a recipe for ‘cauliflower fried rice’ over someone’s shoulder the other day that looked nothing like the brainy vegetable, intrigued me. I mean if I am to get on a pedestal about trying something before you knock it when discussing dietary lifestyle modification with patients, I should really practice what I preach, right?
So last weekend, cauliflower fried rice made its debut in our lives, and we think we might keep it.
Here is why cauliflower came out of the doghouse in my book:
- It is a cruciferous veggie. This means it contains glucosinolates that break down into compounds that protect cells from DNA damage.
- It’s related to kale. (Other veggies in this genre include the likes of brussels sprouts, arugula, bok choy, broccoli, cabbage, kale, and radish.)
- It’s full of fiber;
- and low in calories;
- and if you’re folate happy, it’s full of it.
- It is a fantastic carb alternative. (I am not against carbs by any means. In fact if you really are craving carbs, go crazy for a hot second because you’ll inevitably just end up still craving them after you eat everything else that you own. On the days when you kind of want to go light, it’s perf…)
For the base:
– 1 head cauliflower chopped into fiorets and a food processor OR bagged cauliflower rice (Yes! They sell it in the produce section. Very exciting.)
– stir fry mix (broccoli, snap peas, carrot slices)
– 1/2 a large yellow onion
– 2 eggs
– 1 TB sesame oil (crucial to keep the flavor)
For the sauce:
– a dash of ground ginger and red pepper flakes
– 1 TB brown sugar
– 1/4 cup soy sauce
What to do:
- Heat a skillet, heat the sesame oil
- Whisk the soy sauce, brown sugar, ginger, red pepper flakes and set aside
- Add the onions to the skillet, then the stir fry veggies and cook for about 2-3 minutes
- Beat the 2 eggs in a separate bowl, slide the veggies in the hot pan to the side while cooking and scramble the egg, then incorporate the egg with the veggies
- Stir in the cauliflower rice and pour the soy sauce mixture over it, cooking for another 4- 5 minutes so the veggies absorbs the flavor.
150 calories per serving. Miraculous cruciferous?