I love fried rice: all the different vegetables, scrambled eggs, and saltiness of the soy sauce. It all culminates into a great side dish. This version doesn't actually use any rice at all, but still tastes like it does. Feel free to add any vegetables you like, because anything works. I wouldn't recommend telling your children this isn't made of rice, and they won't know unless you tell them!
Cauliflower Gets A Makeover In This Easy Cheesy Recipe
1 head cauliflower, cleaned and broken into larger florets
1 tsp canola oil
1 cup diced zucchini
1 cup frozen peas, carrots and corn - or any vegetables you like
1 cup pack and cleaned shredded kale, optional
1 tsp finely chopped ginger
1 garlic clove, finely chopped
3 eggs, lightly whisked
1 tablespoon low sodium soy sauce
Pulse cauliflower in food processor until cauliflower is in tiny pieces the size of rice, 10-15 times.
In a large frying pan, heat canola oil and sesame oil over medium high heat. Add zucchini and other vegetables you are using, except kale. If you are adding kale that will be added later. Stir fry vegetables until they are warm and zucchini begins to brown, around 2 minutes.
Add 2 cups of cauliflower "rice", kale, if you are using, ginger, garlic and cook for another 2-3 minutes.
Move, "rice" mixture to one side of the pan, add whisked eggs to the other side and allow to cook, around 1 minute. Once eggs are cooked on one side, flip them and scramble them, breaking the eggs into small pieces and mixing it around with the cauliflower "rice."
Add soy sauce. Mix everything together so it is warm throughout.
Adapted from GOOP