Cauliflower Fried Rice

This dish was mentioned in a very early post, but my husband has been working on it and it is definitely worthy of its own post now.  It was just delicious and is quite different than most of our GAPS dinners.  Leftovers also reheat well.


INGREDIENTS:

3 T unrefined sesame oil
1 head of cauliflower
1 small head of broccoli
1 bell pepper (red or yellow)
1 carrot
1 onion
1-2 jalapenos (optional)
2 T apple cider vinegar
2 tsp toasted sesame oil
1 tsp salt
2 eggs
Green onions

METHOD:

Fit the grating blade onto the food processor and grate the head of cauliflower.  Steam the grated cauliflower for 3 minutes.  Set aside.

Chop the broccoli, bell pepper, and carrot and set aside in a bowl.  Chop the onion and jalapenos (if using) and put them in another bowl.

Lightly scramble the two eggs so that they are about half cooked, set aside.  In another small bowl, mix together the toasted sesame oil and the vinegar, set aside.

Heat the sesame oil in a large iron skillet or wok so that it is very hot but not smoking (the surface of the oil will ripple).  Put in the grated cauliflower and stir constantly, keeping the heat on high.  Keep cooking like this until the cauliflower begins to brown, at least 3 minutes or so.  Add the mixture of toasted sesame oil and vinegar and stir.

Add the onions and jalapenos if using.  Cook for several minutes until the onions start to soften.  Then add the other veggies and saute to until they reach the desired level of doneness. 

Turn off the heat and add the eggs, stirring until they finish cooking.