210 Recipe of the week – 10 Minute Cauliflower Rice

cailiflower-riceServes: 4     Prep: 10 min     Cook: 10 min


  • 24 oz cauliflower florets
  • 2 tbsp low sodium soy sauce
  • 1 tbsp sesame oil
  • 1 tbsp fresh, grated ginger
  • ¼ tsp pepper
  • 2 tbsp oil, divided
  • 2 large eggs, beaten
  • 2 garlic cloves, minced
  • 1 onion, diced
  • 6 oz broccoli, chopped
  • 2 carrots, grated
  • ½ cup frozen corn
  • ½ cup frozen peas
  • 2 green onions, thinly sliced
  • ½ tsp sesame seeds

Directions: Pulse cauliflower in a food processor until it looks like rice and set aside. **TIP** Trader Joe’s often has bags of cauliflower already “riced” that make this recipe even easier! In a bowl, whisk together soy sauce, sesame oil, ginger and pepper, and set aside. Heat 1 tbsp of oil in skillet over low heat. Add eggs and cook until cooked through, about 2-3 minutes per side, flipping once. Let cool before dicing into small pieces and set aside. Heat the other tbsp of oil in a large skillet or wok on medium high heat. Add garlic and onion and, stirring often, cook until onions are translucent, about 3-4 minutes. Stir in broccoli, carrots, corn and peas, and cook (stirring constantly!) until vegetables are tender, about 3-4 minutes. Mix in cauliflower, eggs, green onions and sauce mixture. Cook until heated through and cauliflower is tender, about 3-4 minutes. Garnish with sesame seeds before serving. *Substitute and/or add any vegetables of preference!