Ingredients

The following ingredients have 3 Servings
  • 1 teaspoon light brown sugar
  • 1 tablespoon lemongrass
  • 3 tablespoons low sodium tamari
  • 1/2 lime (juiced plus more lime wedges for serving)
  • 4 green onions (sliced (reserve 1/4 cup of dark green parts))
  • 1/4 cup chopped cilantro leaves (divided)
  • 1/3 cup chopped lightly salted peanuts (or cashews)
  • 1 head cauliflower (cut into small florets)
  • 1 teaspoon unrefined coconut oil
  • 2 cloves garlic (minced)
  • 1 egg (beaten)

Instruction

  • In a small bowl combine the sugar, lemongrass, tamari, then squeeze in the juice of 1/2 a lime.
  • In a separate bowl combine the 1/4 cup of the dark parts of the green onion, half of the cilantro and the peanuts. Toss together and set aside.
  • Place the cauliflower florets into the bowl of your food processer that is fitted with the blade attachment. Pulse until crumbly and resembles rice.
  • Heat coconut oil in a wok or large 12-inch pan on medium high heat. Once hot add in the garlic and cook, stirring often for 30 seconds. Add in the remaining green onions and cook for 1 minute. Add in the cauliflower "rice", stir and cook for 2 minutes.
  • Make a well in the center of the pan and pour in the beaten egg into the center, let the egg cook for 30 seconds before stirring into the cauliflower rice.
  • Once the egg is cooked, pour in the lemongrass/tamari sauce and cook for a few minutes until the cauliflower is tender. Add in the remaining cilantro, toss and serve immediately.
  • Garnish with the peanut topping and a squeeze a lime wedge over top. Enjoy!