I look at recipes all day and this one kept on surfacing and I had to try it.

There are several variations but this is my interpretation combined with all the other ones I have read.

This has a great Asian flavor without the guilt of all the carbs, fat and sodium.

My kids loved it and that it my ultimate test.

1 large head of cauliflower

3 teaspoon  peanut oil

3 large eggs

4 cloves minced garlic

1 1/2 inch pieces of fresh grated ginger

1 1/2 cups of frozen peas

1/2 cup chopped scallions  cut about 1/4 inch or smaller

1/2 cup low sodium soy sauce

4 tablespoons sesame oil

4 cups  cooked lean pork roast cut a little bigger than the peas

Take out your food processor and in batches pulse the cauliflower till you see it turn into crumbles. Do not make it mush.It should look like rice.

Take out your wok and add one tablespoon of oil and scramble the beaten eggs

Take it out of the pan and set aside.

Heat the remaining oil .

Stir fry the garlic, ginger and cauliflower for a couple of minutes

Add the peas and scallions and cook for another 4 to 5 minutes.

Mix the soy sauce and sesame oil together and stir into the mixture

Make sure everything is mixed well

Add the scrambled eggs and  pork.

I love scallions so I put some extra scallions on top.

My kids put there favorite Sriracha sauce on it.

I liked duck sauce and hot mustard.

This is one of my new favorite recipes.

Always use a big cauliflower because the leftovers are delicious

This is also delicious served as a rice paper or  mooshi rollup.

This will also be delicious without the pork.

Published by cmangoff

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