It's Friday again, and today I'm sharing another cauliflower-based recipe that's absolutely delicious and calorie-light. This recipe reminds me a lot of a traditional Peruvian dish called 'Chaufa', which has a strong Asian influence. The original dish, however, calls for white rice. Of course, if you're watching your diet or simply looking to avoid any insulin spikes, using this version here is the solution! I promise the taste is not compromised! Who would have thought cauliflower would be such a miracle-ingredient that would allow us to enjoy our favorite foods without the guilt?! I have a few other recipes using this amazing cruciferous vegetable that I cannot wait sharing with you. Stay tuned!
Cauliflower fried 'rice' or Chaufa
- 3 cups of raw grated cauliflower
- 1 cup frozen peas and carrots
- 3-4 garlic cloves, minced
- 1 large bunch of green onion, minced
- 1/2 tbsp olive oil
- 3 eggs
- 4 tbsp soy sauce
- 1/2 tsp ginger powder
- 1 chicken breast, diced
- 1 red bell pepper, diced
- Pepper to taste
In a large pan, saute garlic and onions in olive oil on a medium/high heat, for about 2 minutes. Add diced chicken and continue cooking on a medium heat until meat is no longer pink. Next, add the peas, carrots and red pepper; continue cooking until carrots are soft, about 3-4 minutes. Add grated cauliflower and eggs to the pan, while scrambling everything together. Make sure eggs get well mixed with cauliflower. Finally, add ginger, pepper and soy sauce while stirring frequently, and cook for about 5-7 more minutes. Serve and enjoy!
Note: To make this a vegetarian dish, simply replace the chicken for tofu or any other protein of your choice. Also, feel free to add any other veggies or protein sources you have around (ideas: other bell peppers, baby corn, broccoli, ham, sausage, chick peas, etc.) Let me know if you find anything else that goes well in this dish!