by Judy Kim
Beef Cauliflower Fried Rice
A satisfying healthy fried rice with the flavor of Chinese take out. It's a great 20 minute weeknight dinner. Plus there's a quick and easy technique to evenly rice cauliflower in the blender, you can keep your food processor in the cabinet. For the ultimate leftover dish, make extra and have it for lunch with a fried egg.
Yield: 4 servings
1 large head of cauliflower, cut into florets
1/2 pound ground beef
1 small onion, diced
1 cup diced carrots
1/4 cup low-sodium soy sauce
1 teaspoon garlic powder
1 teaspoon crushed red pepper flakes
1 cup frozen peas
1/4 cup chopped green onions
- Place cauliflower into a blender filled with 3 cups of water. Pulse until cauliflower is the size of rice. If necessary, blend in two batches. Drain in colander and pat dry with paper towels, then set aside to dry.
- In a large sauté pan over medium-high heat, brown ground beef, breaking up pieces with a wooden spoon; season with 1 teaspoon salt. Add onions and carrots and sauté until softened, 3 to 4 minutes. Add soy sauce, garlic powder and red pepper flakes; simmer 1 minute.
- Add cauliflower and peas, toss together until warmed through, 2 to 3 minutes. Add green onions and serve immediately.
Adapted recipe originally published for the column "insanely Easy Weeknight Dinners" on Delish.com