What a fabulous recipe! I’ve heard about “riced” cauliflower – wasn’t sure how it would taste. Let me tell you… wonderful!! It has a similar look and feel as rice – the taste… very mild. So it goes nicely with what you pair with it. In this case a stir fry with shrimp, green onions and eggs.
What I did differently: To make it a little more substantial for us, and because we like stir fry with peas and carrots I added those as well. I think maybe I let the cauliflower sit 5 minutes as mentioned above (without stirring) and then added the thawed carrots and peas (however many you like – I used two big handfuls). I also cooked the eggs in a separate small skillet. The first time I made this the egg stuck to the bottom of the “nonstick” pan, therefore the cauliflower rice couldn’t get brown. When you scramble the eggs don’t overcook as they are going back in with the shrimp and “rice” for a minute!
You can make “riced” cauliflower by putting it into a food processor and pulsing until it looks like rice, or you can buy it frozen just about everywhere – I used Trader Joe’s brand and it’s fabulous, perfect for two people!
This is a Cooking Light recipe via their magazine – I always find treasures there!
Catch you back here tomorrow!