Okay, so I have a new obsession – Cauliflower Fried Rice. It’s insane! I’m not a huge fan of cauliflower raw without it being drenched in ranch dressing, but lately I’ve found so many amazing recipes – pizza, fried rice… I mean I can’t wait to see what else is out there! I’m planning on making a huge batch of this each week and eating it during the week. (If it lasts that long…the last batch lasted 1 day…oops.) I added some chicken to my leftovers – so so good.
I found both of these recipes on Lex’s Clean Kitchen, which is one of my favorite blogs. I adapted them a bit to taste and to shat I had available…a couple of her ingredients I think would even add to the Asian taste, and flare – I just didn’t have them! So, check out her original recipes.
I had a friend recently send me a sample of this amazing gluten free, low sodium soy sauce, and I’m now using it for all of my Asian influenced cooking! Go check it out – so good!!
Asian Ginger Salmon
INGREDIENTS
- 1/4 cup soy sauce
- 1/4 tbsp raw honey
- 2 tbsp balsamic
- 2 garlic cloves, crushed
- 3 tbsp fresh grated or powdered ginger
- Optional: dash red pepper flakes
- 1 lb. wild salmon
- Garnish with green onions
- In a bowl mix together marinade ingredients and pour over salmon
- Let marinade for at least 20 minutes in fridge (the longer the better)
- Place oven on broil
- Transfer salmon to a baking sheet and broil for 8-10 minutes
- Garnish and serve
Cauliflower Fried Rice
- 1 head cauliflower
- 2-3 carrot stalks, chopped
- 1 cup frozen organic peas
- 1 zucchini, chopped
- 1 head broccoli, finely chopped
- 2 tbsp extra virgin olive oil
- 4 cloves garlic, crushed
- 1/4 cup green onions, chopped
- Handful of spinach
- 4 organic eggs
- 1 tbsp garlic powder
- 1 tsp onion powder
- 1/2 tsp red pepper flakes (more to taste)
- 3-4 tbsp soy sauce
- 1/2 tsp Himalayan sea salt, more to taste
- 1/2 tsp freshly ground pepper
- Using your food processor or cheese grater, pulse/grate cauliflower until rice consistency
- Cut up all veggies you’re going to use and set aside
- In one pan, heat 1 tbsp oil and sauté 2 cloves crushed garlic, and sauté for 5 minutes, then add in the rest of your veggies (except for spinach) and mix well for 6-8 minutes
- Add cauliflower rice to the pan and mix well, let cook for 5 minutes, stirring often.
- Make a hole in the center of your rice and put eggs in. Once scrambled in the center, mix in completely with the rice. Add scallions and mix again.
- Add garlic powder, onion powder, red pepper flakes, salt and pepper, and soy sauce and mix well
- Add spinach and mix until sautéed
- Taste and adjust spices as desired
inspire eat run 
Cauliflower ‘mashed potatoes’ is really good too. There are no potatoes in it lol
Heck ya!! I have to try to make those soon!! I have recently found SO many recipes for cauliflower – sooooo good!!