Greetings fellow steempunks. How are you all today? We are getting pretty excited over here. Today is packing day of the equipment of the bakery we bought so everything is ready to move on the 1st or 2nd.

Since we are so busy lately fast, quick, healthy recipes are the way to go. Though I miss spending time in the kitchen, making these fast, yet healthy meals prevents us to opt for takeaway food.

Earlier this week I posted my quick and easy fried quinoa rice and yesterday I made some fried rice with cauliflower. As said before in Asia fried rice (or noodles) is a go-to dish to clear out the fridge or have a quick, cheap lunch or dinner.

Unfortunately, we are not the biggest rice eaters, not even brown rice. We prefer the taste of other grains (or pseudo-grains) such as quinoa, amaranth, farro, or buckwheat….

Though all these grains make perfect fried rice substitute, allow me to introduce you to another healthy kitchen hack to put a quick an easy meal on the table. I’m sure you’re gonna like this cauliflower rice as much as we do.

Cauliflower fried rice is a low-carb and low-calorie meal the whole family will love. Definitely an easy-to-make weeknight favorite at our home.

FRIED CAULIFLOWER RICE 🍚

INGREDIENTS (SERVES 2)

1 cup green peas
1 cup carrot, finely chopped
1 cup red cabbage, chopped
1-2 cup spinach, shredded
1/2 small to medium head cauliflower (1 head = 4-5 cups mixed into grains)
2 cloves garlic, minced
1 tablespoon fresh grated ginger
1/2 cup onion, chopped
2 teaspoons soy sauce/Tamari
1/2 lime, juice only
1/4 cup spring onion, chopped
1/4 cup unsalted peanuts, toasted
Sea salt and black pepper to taste
1 teaspoon turmeric powder

FYI: these where my ingredients feel free to use any other veggie you like or have left in the fridge. Yummy with pineapple too ;)

DIRECTIONS

Pulse cauliflower in a small blender until pieces are the size of a rice grain.
Heat coconut oil (or other cooking oil. I like the added flavor of the coconut oil and it's super healthy too) over high heat in a wok. Saute onion for 1 min. Add ginger and garlic and cook until onions are soft. Stir constantly.
Add red cabbage, peas, and carrots. Stir-fry for 5 minutes on high heat or until carrots are soft, stirring constantly. Add more coconut oil if needed.
Add soy sauce or tamari, spinach, lime juice and cauliflower rice and stir-fry for another 2-3 minutes on high heat.
Season with turmeric powder, salt, and pepper to taste
Serve with toasted peanuts and spring onions.