Paleo Cauliflower Fried Rice

I discovered a new tool this past Sunday on my food processor, one that I have never bothered to use, but one that has changed my life. I used... the shredder disc. I am still a kitchen novice sometimes, too.

The lady that helped me check out at the grocery store earlier that day asked me what was on my menu for the week and she's the one that gave me the idea to use it. I had an a-ha moment like, oooh so that is what it's used for?! I may have giggled in glee as I stuffed the cauliflower florets down the tube in the top and watched as the disc spun, shredding the cauliflower. The result looking like fresh snow powder. It made me really happy. Then I decided to stove top cook a Paleo teriyaki salmon on the griddler and it was a mess, so then I wasn't so happy. I will be utilizing the oven for that next time.

This was ridiculously easy to make and we have been enjoying the leftovers for lunch. If you haven't had riced cauliflower before, you may be like my former self, thinking does it really taste good? The answer to that is yes. I honestly couldn't tell a difference because the cauliflower absorbs the flavors and has a similar-enough texture to rice when shredded. If you want to add meat to a veggie packed dish, salmon was a great choice, or you can also do ground chicken or turkey mixed in, season in a little 5 spice powder. Mmmm, yes. This remake just went on my meal planning list for next week too.  

This is a quick and easy weeknight fix, taking less than 30 minutes in 5 easy steps from chop start to plated finish. It is all the things y'all. It is Paleo, Gluten Free, Primal, Whole 30, Vegan (if you do not add in the meat). Most of all, it is good.

Oh and snaps to my friend Casey for the straight from Japan chopsticks and pretty stick holder!

Ingredients:
Yields 4 servings

• 1 large head of cauliflower, chopped into individual florets
• 1 tbsp. coconut oil
• 1 cup carrots, diced
• 1 red bell pepper, diced
• Half of one onion, diced
• 2 tbsp. of Tamari, divided into 1 tbsp. and 1 tbsp.
• 1 tbsp. Coconut Aminos (this is found in the Asian Food Aisle with other sauces)
• Red Pepper Flakes (optional)
• Green onion (optional)

1.) I used my Cuisinart Food Processor to rice the cauliflower. Take the shredder disc and attach it to the step adapter. Then secure the stem adapter onto the blade shaft.

 

Secure the top and turn that sucker on. Feed the florets down the shoot and voila!

2.) In a large sauté pan or a wok, heat the oil on medium high heat, then add onions. Cook until translucent.

3.) *OPTIONAL STEP* if you decide to cook this recipe with meat, this is when you would want to add it. I would cook your ground meat for about 8 minutes, continuously stirring and breaking up the chunks.

4.) Add the veggies and 1 tbsp. of tamari then cover. Cook untouched for about 8 minutes.

5.) Add the riced cauliflower to the pan, along with the remainder of the Tamari and the Coconut Aminos. Season with red pepper flakes if you would like a little heat.

Once it is all well tossed and combined, dish out into bowl and garnish with green onion.