Instructions

1. 1

   Begin by removing the core of the cauliflower and ensuring it is thoroughly dried.

2. 2

   Cut the cauliflower into small florets. Next, take half of the florets and place them in a food processor. Pulse until the pieces are finely chopped and resemble the texture of rice or couscous; be careful not to over-process to avoid a mushy consistency. Set this aside and repeat the process with the remaining florets.

3. 3

   In a small bowl, whisk together the egg and egg whites using a fork. Add a pinch of salt for seasoning.

4. 4

   Preheat a large sauté pan or wok over medium heat and lightly coat it with cooking spray.

5. 5

   Pour the beaten eggs into the pan and cook, stirring occasionally, until they are fully set; then transfer them to a separate dish.

6. 6

   In the same pan, add sesame oil, followed by the onions, white parts of the scallions, peas, carrots, and minced garlic. Sauté for about 3 to 4 minutes, or until the vegetables soften. Then, increase the heat to medium-high.

7. 7

   Introduce the cauliflower "rice" to the pan along with the soy sauce. Stir well, cover, and allow it to cook for around 5 to 6 minutes, stirring frequently, until the exterior is slightly crispy while the interior remains tender.

8. 8

   Incorporate the cooked eggs back into the mixture, then remove the pan from heat and fold in the green parts of the scallions.

Nutrition Information