Cauliflower “Fried Rice”
Our Employee Advocate, Paula Green, shared this recipe for Cauliflower Rice. Serve as a main dish, or a side, and you won’t even notice it’s gluten-free!
Ingredients:
• 1 cup of organic frozen peas, edamame, green beans, corn, or any veggie mixture of choice equaling 1 cup
• 2 Tbsp avocado, coconut, or olive oil 
• ½ cup diced yellow onion
• ¼ cup celery, sliced thin
• 6 green onions, sliced
• 1 large carrot, cubed very tiny
• 2 cloves garlic, minced
• 20 ounces shredded cauliflower, shredded
• 2 Tbsp low sodium soy sauce, Braggs liquid aminos or coconut aminos
• Sea salt and black pepper to taste
Directions:
• Shred cauliflower using the largest side of a grater; the end product resembles grains of rice
• You can simply chop the very tips of the cauliflower florets with a knife, OR use a food processor. We’re only using the flowering part not the stems.
• Steam frozen veggies until tender and heated, 3-4 minutes
• Heat oil in wok. Sauté onion, celery, green onions, carrots, and garlic in hot oil until just softened, about 5 minutes
• Add riced cauliflower; cook and stir until cauliflower has a tender but firm to the bite, 4-5 minutes
• Stir in soy sauce and your veggies into cauliflower mixture and stir-fry until mixture is hot and slightly browned, 3-5 minutes
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