As everyone who’s ever gone paleo knows, cauliflower makes an amazing substitute for rice in the right circumstances.
Sure, it doesn’t have the same mouth feel as those pesky grains, but your belly doesn’t care about mouth feel.
Your belly cares about gut feel, and this meal will have your gut feeling all kinds of good.
I didn’t use liquid aminos on mine because they’re off limits on the Whole30, but hubs did and pronounced it ‘delicious’. If you haven’t used them before, they’re just like soy sauce but with less sodium and no gluten.
I also avoided the peas, which are classed as legumes and therefore not Whole30 compliant.
For the rest of you, go ahead. Ignore my dietary madness, chow down on it as written and enjoy!
Special Fried “Rice” (serves 3-4)
- 1/2 head cauliflower
- 1/2 white onion, finely chopped
- 2 cloves garlic, minced
- 1 inch chunk ginger root, peeled and finely chopped
- 1 1/2 cups broccoli florets
- 6 button mushrooms, sliced
- 1/2 cup peas (optional)
- 1/4 cup chicken or veg stock
- 1 tbsp ghee or coconut oil
- 2 tbsps fresh coriander/cilantro leaf, finely chopped
- 2 tbsps liquid aminos (optional)
- 1 cup shredded, cooked chicken
- Pulse the cauliflower in a food processor until a rice-like consistency. Season and set aside.
- Melt the oil/ghee in a wok or large frying pan. Add the onion, mushrooms, ginger and garlic. Fry for 3-5 minutes while the onion softens.
- Add the stock, broccoli, peas and the cauliflower ‘rice’. Stir and cover. Let it simmer for 5 minutes over a low heat then remove the lid.
- Stir in the coriander and chicken. If using, also add the amino acids. Wait until the chicken has warmed through then serve.
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